Tuna Swirl Pot Pie
A creamy tuna pot pie topped with flaky biscuits, featuring hearty flavors of tuna, peas, pimientos, and herbs—perfect for a comforting family dinner.
Ingredients
Instructions
- Combine cream of chicken soup, chopped onion, chopped parsley, and poultry seasoning in a baking dish.
- Blend the mixture well.
- Add flaked tuna, chopped pimientos, and drained peas to the soup mixture. Mix gently.
- Bake at 425°F for 20 minutes.
- Place biscuits on top of the tuna mixture in a slightly overlapping border.
- Bake for an additional 10 to 15 minutes until biscuits are golden brown.
Tips & Substitutions
For added flavor, consider substituting the cream of chicken soup with cream of mushroom or making a homemade version. You can also swap out the tuna for salmon or chicken if preferred. If you're looking for a heartier dish, add diced potatoes or carrots to the mixture. Fresh herbs like thyme or dill can elevate the taste further. This recipe is versatile and can be adapted to suit your tastes.
Serving Suggestions
Serve Tuna Swirl Pot Pie with a side salad or steamed vegetables for a complete meal. It pairs beautifully with Chicken And Pasta Toss(A Salad) for a well-rounded dinner. For a comforting touch, a dollop of sour cream or a sprinkle of cheese on top can enhance the flavors. This dish is perfect for family gatherings or a cozy weeknight dinner.
Storage & Reheating
Leftover Tuna Swirl Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil to prevent the biscuits from over-browning and bake at 350°F until heated through, about 15-20 minutes. You may also microwave individual portions, but the biscuits may lose their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Swirl Pot Pie contains roughly 479 calories, with 26g protein, 67g carbohydrates, and 18g fat. It is an excellent source of iron (189% of the Daily Value), vitamin C (70% of the Daily Value), and dietary fiber (66% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 754mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned peas?
Yes, frozen peas can be a great substitute! Just make sure to thaw and drain them before adding to the mixture. This will ensure the pie doesn't become watery. You could also mix in other frozen vegetables like corn or green beans for added nutrition and flavor.
How can I make this recipe gluten-free?
To make Tuna Swirl Pot Pie gluten-free, you can use gluten-free biscuits or a homemade biscuit recipe using gluten-free flour. Ensure that your cream of chicken soup is also gluten-free or make a homemade version. This way, you can enjoy the dish without the gluten content.
Can I prepare the pot pie ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. When you're ready to bake, simply layer the biscuits on top and follow the baking instructions. This makes it a convenient option for busy weeknights or when hosting guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).