Simple Tuna Pot Pie

8 ingredients
6 steps

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 (12 ounce) can chunk light tuna, drained and flaked
  • 1 (8 ounce) can crescent roll dough (optional)

Directions

  1. 1
    Preheat oven to 375°F.
  2. 2
    In medium saucepan, combine water, vegetables, and bouillon cube. Bring to a boil over medium heat; cook for 2 minutes longer.
  3. 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. 4
    Spoon mixture into 4 (3/4 cup to 1.5 cup) individual pie pans or casserole dishes.
  5. 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. 6
    Bakes pies at 375°F for 15 to 20 minutes.

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