Tuna-Potato Pie(May Use Canned Salmon Instead)

Name: Tuna-Potato Pie(May Use Canned Salmon Instead)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large baking potatoes, diced (about 4 c.); 2 (9-inch) pie crusts; 1 c. milk; 3 Tbsp. butter/margarine; 3 Tbsp. flour; 1 c. grated cheese (Colby, Cheddar, Monterey Jack); 2 stalks celery, diced; 6 to 8 mushrooms, sliced; 1/2 c. frozen peas; 2 (6 oz.) cans tuna, drained; 1/4 tsp. thyme; 1/4 tsp. marjoram; 1/4 tsp. salt; dash of black pepper; 1/4 to 1/2 c. minced onion; 1 to 2 garlic cloves, crushed

Servings: persons

3 large baking potatoes, diced (about 4 c.)
2 (9-inch) pie crusts
1 c. milk
3 Tbsp. butter/margarine
3 Tbsp. flour
1 c. grated cheese (Colby, Cheddar, Monterey Jack)
2 stalks celery, diced
6 to 8 mushrooms, sliced
1/2 c. frozen peas
2 (6 oz.) cans tuna, drained
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. salt
dash of black pepper
1/4 to 1/2 c. minced onion
1 to 2 garlic cloves, crushed

1
Preheat oven to 350u00b0.
2
Boil potatoes until tender; drain. Meanwhile, melt margarine in large skillet over medium heat. Saute vegetables and herbs until tender.
3
Add spices.
4
Add flour and cook at medium heat for 2 to 3 minutes, stirring constantly. Add milk and cook until thickens and bubbles, stirring frequently. Remove from heat.
5
Add drained potatoes, tuna and peas to milk mix.
6
Stir to blend.
7
Place 1 crust in 9-inch pie plate.
8
Spread 1/3 of cheese on bottom, then layer with 1/2 of tuna/potato mix, then 1/3 of cheese, then rest of tuna and last 1/3 of cheese.
9
Top with 2nd crust.
10
Trim and crimp edges of crust.
11
Make vent holes. Bake at 350u00b0 for 45 minutes to 1 hour until golden.
12
Freezes well.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 large baking potatoes, diced (about 4 c.), 2 (9-inch) pie crusts, 1 c. milk, 3 Tbsp. butter/margarine, and more.

Yes, Tuna-Potato Pie(May Use Canned Salmon Instead) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!