Creamy Tuna and Vegetable Pot Pie

Creamy Tuna and Vegetable Pot Pie

Prep Time 30 min
Cook Time 35 Min
Servings 8
Difficulty Moderate

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

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