Ingredients with Measurements:
- 1 can of tuna (12 oz)
- 1 cup of frozen mixed vegetables
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1/2 cup of chopped carrots
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried basil
- 1 1/4 cups of chicken broth
- 1/2 cup of milk
- 1 pie crust (9 inches)
Special equipment needed:
- Pie dish (9 inches)
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Drain the tuna and set it aside.
3. In a large saucepan, melt the butter over medium heat.
4. Add the chopped onion, celery, and carrots to the saucepan and cook until they are tender.
5. Add the flour, salt, pepper, thyme, and basil to the saucepan and stir until the vegetables are coated.
6. Gradually stir in the chicken broth and milk until the mixture is smooth.
7. Bring the mixture to a boil and cook for 2 minutes or until it thickens.
8. Stir in the frozen mixed vegetables and tuna.
9. Pour the mixture into the pie dish.
10. Roll out the pie crust on a floured surface and place it over the top of the pie dish.
11. Cut slits in the top of the crust to allow steam to escape.
12. Bake for 35-40 minutes or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 385
Fat: 22g
Saturated Fat: 11g
Cholesterol: 60mg
Sodium: 970mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 4g
Protein: 17g
Substitutions for ingredients:
- Canned chicken or salmon can be substituted for tuna
- Fresh vegetables can be used instead of frozen
- Vegetable broth can be used instead of chicken broth
- Soy milk can be used instead of milk for a dairy-free option
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free option
Variations:
- Add shredded cheddar cheese to the mixture before pouring it into the pie dish
- Use a biscuit topping instead of a pie crust
- Add diced potatoes to the mixture for a heartier pot pie
- Use a combination of seafood, such as shrimp and crab, instead of tuna
Tips and tricks:
- Make sure to drain the tuna well to prevent excess liquid in the pot pie
- Use a fork to crimp the edges of the pie crust to the dish to prevent it from sliding off during baking
- Brush the top of the pie crust with an egg wash for a shiny finish
Storage instructions:
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake the pot pie for 20-25 minutes or until heated through.
Presentation ideas:
Serve the pot pie on a platter with a side salad or roasted vegetables.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the pot pie before serving.
Pairings:
Pair the pot pie with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the pot pie filling is too thin, add more flour to thicken it.
- If the crust is browning too quickly, cover it with foil during baking.
Food safety advice:
- Make sure to cook the pot pie to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pot pies have been a popular dish in England since the Middle Ages. They were traditionally made with meat and vegetables and topped with a pastry crust.
Flavor profiles:
This tuna pot pie has a creamy and savory filling with a flaky and buttery crust.
Serving suggestions:
Serve the pot pie hot with a side salad or roasted vegetables for a complete meal.
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Taste: Savory, Creamy, Herby, Tangy, Comforting