Easy Tuna Pot Pie with Biscuit Topping Recipe
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A creamy, comforting tuna pot pie with a flaky biscuit topping. Easy weeknight dinner using canned tuna and simple ingredients everyone loves.
- Learn a straightforward tuna pot pie recipe with a homemade biscuit topping that comes together in under an hour. Super creamy without canned soup
- Discover why this dish works as a quick weeknight dinner and the best ways to customize it with your pantry staples
- Find out the most common mistakes (watery filling, dense biscuits, overcooked tuna) and exactly how to avoid them
- Get answers to common questions about make-ahead options, freezing, and substitutions for dietary preferences
Tuna Pot Pie Recipe
Tuna Pot Pie with Biscuit Topping
Ingredients
- 5 tablespoons butter
- 1/2 cup all-purpose flour
- 1 medium yellow onion diced small
- 1 bag frozen peas and carrots thawed
- 2 garlic cloves minced
- 3 cups chicken broth
- salt and pepper to taste
- 2 cans white albacore tuna in water, drained
- 9 raw biscuits
Instructions
- Preheat oven to 375
- In a skillet over medium heat, melt butter
- Add the onion and cook until translucent
- Add the flour and cook and stir until it just starts to brown
- Add the chicken stock all at once and stir and cook until thick and bubbly
- Add the vegetables, tuna, salt and pepper, and crushed garlic
- Stir together and dump into a buttered 9 inch casserole dish
- Carefully place raw biscuits on top the casserole
- Bake for 30 minutes until biscuits are cooked through and brown on top and filling is thick and bubbly.
Nutrition
I love easy dinner ideas and using canned meat can cut the prep time for a meal way down. It’s great to use in a pinch. And if you really hate tuna, try it with canned chicken. Or try these other pot pie ideas:
- Healthy Leftover Turkey Pot Pie
- leftover chicken mini pot pies
- leftover pork pot pie
- Breakfast Pot Pie Recipe
- Chicken Pot Pie Stew
What can I say, I just love freaking pot pies! This tuna one is no different.
Tuna Pot Pie with Biscuits
Another thing that makes this tuna pot pie super easy to make is using biscuits for the top! You can even use frozen biscuits to save more time, but if you want grandma’s homemade biscuit recipe, check this out. (or these easy 3 ingredient biscuits if you’re in a time crunch)
I love biscuit topped pot pies. But I’m not a big fan of pie crust. This is just better and homier to me. I would not recommend using canned biscuits, they are full of chemicals and just not as good as frozen. I don’t know how the cooking time would affect them. So go with frozen if you’re taking the easy route. You won’t be sorry.
Tips for Tuna casserole with biscuits
And the last thing that makes this tuna pot pie a cinch is using a bag of frozen peas and carrots for the filling! I mean, not having to prep the tuna or the veggies is a game changer! I love comfort food recipes, and this tuna pot pie is a winner for sure!
For how to make a pie crust if you’d rather roll it out, check out Ree Drummond’s recipe and method here. Ree knows what’s up!
For more ideas with canned tuna, check these out:
- 14 Best Recipes for Cooking with Canned Tuna
- Easy tuna casserole
- Easy Crispy Tuna Fritters Recipe
- Tuna salad with eggs
- Tuna bake for kids (a kid pleaser at my home daycare!)
- Creamy tuna pasta salad
- Spicy tuna casserole recipe
- Cucumber Cream Cheese Tuna Roll Ups
- Easy Tuna Croquettes Recipe with Canned Tuna
- Tuna melt sandwich
- 11 Easy Tuna Recipes
- Healthy Tuna Wrap Recipe
Frequently Asked Questions: Easy Tuna Pot Pie with Biscuit Topping
Can I use canned tuna for tuna pot pie?
Yes! Canned tuna is the easiest and most affordable option. Tuna packed in water or oil both work well—just drain it before adding it to the filling.
What biscuits work best for the topping?
Refrigerated biscuit dough is the quickest option, but homemade biscuits or biscuit mix can also be used. Bake until the biscuits are golden brown and cooked through.
Can I use frozen vegetables?
Absolutely. Frozen mixed vegetables are perfect for this recipe and don’t even need to be thawed before adding them to the filling.
How do I know when the pot pie is done?
The pot pie is ready when the filling is hot and bubbly around the edges and the biscuit topping is golden brown and fully cooked in the center.
Can I make tuna pot pie ahead of time?
Yes. Prepare the filling up to a day ahead and refrigerate it. Add the biscuit topping just before baking for the best texture.
Can I freeze tuna pot pie?
Yes. Freeze the prepared filling before baking for the best results. Thaw overnight in the refrigerator, add fresh biscuit topping, and bake as directed.
What can I serve with tuna pot pie?
A simple green salad, steamed green beans, roasted broccoli, fresh fruit, or cranberry sauce all pair well with tuna pot pie.
Can I add cheese?
Yes! Stir ½ to 1 cup of shredded cheddar, Monterey Jack, or Parmesan into the filling for a richer, creamier pot pie.
How do I keep the biscuits from getting soggy?
Bake the pot pie uncovered and make sure the filling isn’t overly thin. Placing the biscuits on top just before baking also helps them stay fluffy.
How long do leftovers last?
Store leftover tuna pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help the biscuit topping stay crisp.
Can I use another type of fish?
Yes. Cooked salmon, canned salmon, leftover white fish, or even cooked chicken make great substitutions if you don’t have tuna on hand.
I want to try this soon. I used to make one almost like this years ago, but dipped my biscuits in butter and parmesan cheese before baking. My mouth still waters thinking about it.
It’s really good. I hope you enjoy it!