Tuna Pot Pie
This nutritious tuna recipe is a refreshing change from your usual tuna casserole. You can substitute any veggies you have on hand, and use your handy biscuit mix from the linked recipe.


1 can tuna (6 oz) (other seafood can be added as well, but defrost shrimp first and place atop cheese to avoid sogginess)

1/3 cup thinly sliced celery, chopped asparagus, shredded spinach, mushrooms, peppers, etc.

2 cups shredded cheddar cheese (8 oz) (or mozzarella with parmesan)

1/4 cup thinly sliced green onions, shallots, chives, etc.

1 cup milk (may be reduced or omitted for dry effect)


4 eggs

1 cup biscuit mix

tsp lemon zest

1 tsp lemon juice

1/8 tsp pepper

1 clove garlic, minced (optional)

thyme to taste

Heat oven to 350° F.

Grease 10" pie plate. Layer tuna, veggies, and cheese in plate; sprinkle with thyme and freshly ground pepper.

Beat remaining ingredients 15 seconds in blender on high or 1 minute with hand beater; a whisk works fine. Pour into plate.

Bake until golden brown and knife inserted in centre comes out clean, about 40 minutes. Cool 5 minutes before serving.


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