biscuit topped tuna pot pie in a dish

Tuna Pot Pie with Biscuit Topping

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Food is getting so expensive, so we are all looking for ways to make cheaper meals. Canned tuna is very affordable, making this tuna pot pie a great meal to try. It’s creamy, delicious, and very satisfying. It’s an easy meal to make with canned tuna.

tuna pot pie with biscuit topping on a plate ready to serve

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:

What can I say, I just love freaking pot pies! This tuna one is no different.

tuna pot pie topped with biscuits in a casserole dish with a serving removed

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.

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 effect them. And way not as good at homemade. So go with frozen if you’re taking the easy route. You won’t be sorry.

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! Knowing what to eat to save money is not as complicated as you might think.

tuna pot pie on a plate with a fork
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Tuna Pot Pie with Biscuit Topping

A creamy, savory, delicious pot pie using inexpensive canned tuna, biscuits, and frozen veggies. A crowd pleaser with a little bit of a twist.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: canned tuna, pot pie, tuna pot pie
Servings: 6
Calories: 370kcal
Author: Christina

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

Calories: 370kcal | Carbohydrates: 31g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 707mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 3mg

For more ideas with canned tuna, check these out:

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!

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2 Comments

  1. 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.