Creamy Tuna and Vegetable Pot Pie
Ingredients
- Double Crust
- 3 tbsps. Crisco® Pure Vegetable Oil
- 1/2 cup chopped green pepper
- 1 cup chopped onion
- 3 tbsps. all-purpose flour
- 1/2 tsp. salt
- Dash of pepper
- 2 cups milk
- 2 (6 oz.) cans solid-pack tuna
- 1 (17 oz.) can green peas
- 3 tbsps. chopped pimiento
Directions
- Step 1
PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425°F.
- Step 2
HEAT oil in medium saucepan. Add green pepper and onions. Cook over medium heat about 3 minutes or until tender. Stir in flour, salt and pepper. Add milk gradually stirring to mix well. Cook and stir over medium heat until thickened about 5 minutes. Add tuna, peas and pimiento. Stir to mix lightly. Spoon into prepared pie crust.
- Step 3
ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
- Step 4
BAKE 30 to 35 minutes or until crust is lightly browned.
Serving size
(1 slice, 1/8 of pie)
- Calories 440
- Calories from Fat239g
- Total Fat 25g
- Saturated Fat 6g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 25mg
- Sodium 770mg
- Potassium 0mg
- Total Carbohydrates 35g
- Dietary Fiber 4g
- Sugars 5g
- Protein 16g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet