How to Make Easy Weeknight Tuna Pot Pie - A Step-by-Step Guide

Are you looking for a simple and satisfying dinner recipe that you can easily whip up on a busy weeknight? Look no further than this Easy Weeknight Tuna Pot Pie! This delicious dish is a comforting and budget-friendly meal that the whole family will love.

With just a few basic ingredients, you can create a flavorful and hearty pot pie that is perfect for those nights when you don't have a lot of time to spend in the kitchen. This recipe is a great way to use up pantry staples and can ...

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Ingredients

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 (5 ounce) cans tuna, drained
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup shredded Cheddar cheese
  • 1 (8 ounce) package refrigerated crescent rolls

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
  • Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.
  • Nutrition

    266 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 26mg
    • Sodium: 573mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 14g
    • Vitamin C: 4mg
    • Calcium: 82mg
    • Iron: 2mg
    • Potassium: 197mg