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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Oh, I love these individual tuna pot pies! I found these on the back of a Chicken of the Sea Tuna pouch, and I am glad I did. Recipe is very easily halved into 2 pot pies. Also, with my changes (The ones in parentheses) these come out to 200 calories per pot pie. Also, if you want a crust or lattice top piece, simply crisscross crescent roll dough on top of pies before baking. Ingredients:
1 cup water |
1 chicken bouillon cube |
1 cup frozen vegetables, not defrosted (personally, i use about 2 cups, and whatever i have in the freezer with success) |
1 cup milk (i use skim) |
2 tablespoons cornstarch |
1/2-1 cup shredded cheddar cheese (i use 0.5 cup 2% sharp, and it's good and cheesy) |
1 (7 ounce) envelope solid white tuna packed in water or 1 (12 ounce) can chunk light tuna, drained and flaked |
1 (8 ounce) can crescent roll dough (optional) |
Directions:
1. Preheat oven to 375°F.
2. In medium saucepan, combine water, vegetables, and bouillon cube. Bring to a boil over medium heat; cook for 2 minutes longer.
3. Dissolve cornstarch in milk, stir into vegetable saucepan and cook until thickened (maybe a little less than 2 minutes.) Stir in tuna and cheese.
4. Spoon mixture into 4 (3/4 cup to 1.5 cup) individual pie pans or casserole dishes.
5. Optional step: Separate crescent roll dough into 4 rectangles, cut each rectangle into six strips. Attach crust by crisscrossing six dough strips over each pot pie and pressing down firmly; trim excess dough.
6. Bakes pies at 375°F for 15 to 20 minutes.
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