Return to Main Recipes Page/Return to Home Page

Tuna Pot Pie (P)
Source: Jewish World Review
Serves: 4 to 6

1 pie crust (home made or store bought)
2 to 3 cups of canned vegetables (mixed vegetables, beans, corn, peas and carrots, just about any combination will do)
1 6-ounce can of tuna
1 generous tablespoon of cornstarch

Make (or buy) a simple pie crust and line a baking dish with it.

Drain canned vegetables and set aside the liquid. Add tuna to the vegetables (including the water it was packed in). Add a generous tablespoon or so of cornstarch to a half cup of the vegetable liquid, mix well, then add to the vegetable/tuna mix.

Pour into the piecrust, then top with more crust and prick in several places. Bake at about 350°F until the crust is slightly browned, about a half-hour.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A