Go Back

Tuna Pot Pie

Tuna pot pie pairs a creamy tuna and vegetable filling with a puff pastry topping baked until puffed and golden. The filling bubbles through the vents, and a 10-minute rest helps it settle before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 39 minutes
resting 10 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 334
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 tbsp unsalted butter
  • 1 cup yellow onion finely chopped
  • 1 cup carrots cut into 1/4-inch dice
  • 0.33 cup all-purpose flour
  • 1.5 cup low-sodium chicken broth
  • 1 cup whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp dried thyme
  • 1 cup frozen peas
  • 2 can (5 oz) tuna packed in water, drained
For the topping
  • 1 sheet (about 8 oz) puff pastry frozen, thawed

Equipment

  • 1 2-quart baking dish

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Lightly grease a 2-quart baking dish.
  3. Melt the butter in a large saucepan over medium heat.
  4. Add the onion and carrots and cook for 5–7 minutes, stirring occasionally, until softened.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the broth and milk, then add the salt, pepper, and thyme.
  7. Simmer for 3–5 minutes, stirring, until thickened.
  8. Gently stir in the peas and drained tuna.
  9. Transfer the filling to the prepared baking dish.
Top and bake
  1. Lay the puff pastry over the filling and trim it to fit with about a 1-inch overhang.
  2. Tuck the edges against the inside rim of the dish.
  3. Cut 4 small vents in the top.
  4. Bake for 25–30 minutes, until the pastry is puffed and golden and the filling bubbles through the vents.
  5. Rest for 10 minutes before serving.

Notes

For a crisp topping, keep the thawed puff pastry cold until you place it over the filling. Refrigerate leftovers for up to 3 days; freezing is possible, though the pastry may lose some crispness. For a dairy-free variation, use plant-based butter and unsweetened non-dairy milk.