Easy Tuna Pot Pie
A comforting and simple pot pie filled with a creamy mixture of tuna and mixed vegetables, all topped with a flaky puff pastry crust. This recipe is a quick and satisfying weeknight dinner that uses common pantry and freezer staples.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 641 kcal
Allergen information: may contain eggs, fish, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 3 tbspunsalted butter
- 1 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 30 gall-purpose flour
- 240 mlmilk
- 240 mlvegetable broth
- 300 gfrozen mixed vegetables, thawed
- 200 gcanned tuna, in water, drained and flaked
- 1 tspdried thyme(optional)
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
crust
- 1 pcspuff pastry, sheet, thawed
egg wash
- 1 pcsegg, beaten
Equipment
saucepan · small_bowl · pastry_brush · cutting_board · baking_dish · knife · whisk · oven
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Make sure your puff pastry is thawed according to the package instructions.
About 5 min
- 2
Melt the butter in a medium saucepan or skillet over medium heat.
About 1 min
- 3
Add the chopped onion and cook until it softens and becomes translucent, about 5 minutes.
About 5 min
- 4
Stir in the minced garlic and cook for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can become bitter.
- 5
Sprinkle the all-purpose flour over the onions and stir constantly for one minute to cook out the raw flour taste.
About 1 min
- 6
Gradually whisk in the milk and vegetable broth, ensuring there are no lumps.
About 2 min
Cook’s note: Pouring the liquid in slowly while whisking is key to a smooth sauce.
- 7
Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened enough to coat the back of a spoon, about 3-4 minutes.
About 4 min
- 8
Remove the pan from the heat. Stir in the thawed mixed vegetables, drained tuna, dried thyme, salt, and black pepper until well combined.
About 2 min
- 9
Pour the filling into an 8x8 inch (20x20 cm) baking dish or a similar-sized round pie dish.
About 1 min
- 10
Unroll the puff pastry sheet and lay it over the filling. Trim any excess pastry around the edges of the dish.
About 2 min
Cook’s note: You can press the edges with a fork for a decorative seal.
- 11
Cut a few small slits in the center of the pastry to allow steam to escape during baking.
About 1 min
- 12
Brush the beaten egg evenly over the top of the puff pastry.
About 1 min
Cook’s note: This egg wash will give the crust a beautiful golden-brown color and shine.
- 13
Bake for 20-25 minutes, or until the pastry is puffed and golden brown, and the filling is hot and bubbly.
About 25 min
- 14
Carefully remove the pot pie from the oven and let it rest for at least 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the filling to set slightly, making it easier to serve.
Per serving
Nutrition
- Calories
- 641.1kcal
- Protein
- 24.2g
- Carbs
- 48g
- Fat
- 39.1g
- Fibre
- 4g
- Sugar
- 7.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in an oven or air fryer at 175°C (350°F) until warmed through to keep the pastry crisp.
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