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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.
Course Main Course
Cuisine American
Keyword canned tuna, pot pie, tuna pot pie
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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