Tuna Pot Pie in a Puff Pastry Crust or Mashed Potato Crust



A Signature recipe by KosherEye.com - A delicious and  versatile 1 dish meal. 

4 tablespoons butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
½ cup frozen green peas
1 potato – peeled and diced
3- 5 ounce cans albacore tuna, drained and shredded or chunked
1/4 cup flour or potato starch
3 1/4 cups vegetable broth
Salt and pepper, to taste
½ teaspoon dried chopped thyme
1/4 cup half-and-half or cream
1 puff pastry crust or 3 cups mashed potatoes for topping
1 egg
2 Tablespoons water


Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, and then add the onion, carrots, potatoes and celery. Stir. until the onions start to turn translucent, about 3-4 minutes.
Add the tuna and then sprinkle the flour over the top and stir until it's all combined. Cook on low flame for 1 minute, then pour in the vegetable broth (and wine if using) and stir. Simmer on low until it starts to thicken and add salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble. If it seems overly thick, add a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Open the puff pastry crust and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the dish. Use a knife or scissor to cut little vents in the surface of the dough. Or alternately, top with a thick layer of cooked mashed potatoes

Mix the egg with 2 tablespoons water and brush it over the surface of the crust. Place the dish on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust (or potatoes) is deep golden brown and the filling is bubbly. If too brown, cover dark areas with foil. Serves about 6

This recipe can be made Passover friendly by omitting the peas, substituting potato starch for the flour,  and topping with mashed potatoes instead of puff pastry

 Dairy, Casserole, Passover friendly


Dairy Dishes