Tuna Pot Pie (non-dairy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup diced raw peeled potato1 8 oz. bottle clam juice (or use 1 cup of vegetable broth)1/2 cup chopped onion1 cup frozen peas & carrots1/2 cup chopped celery1 12 oz. can Albacore Tuna, packed in water1/3 cup raw cashews2 tablespoons flour1 teaspoon dried dill weed2 teaspoons Worcestershire sauce1/4 cup minced fresh parsley1/4 teaspoon salt1/8 teaspoon pepper2 Pillsbury refrigerated pie crusts.
1. Preheat oven to 425 F.
2. Place potatoes, onions, and clam juice (or vegetable broth) in a sauce pan. Cover and bring to a boil Simmer until potatoes are just done -- about 15 minutes. Add the celery and peas & carrots. Bring to a boil again, then turn off the heat.
3. Place a sieve over a bowl and drain the tuna. Then drain the vegetables, reserving the liquid from the tuna and mixing it with the liquid from the cooked vegetables. Make sure you have at least 1 cup of liquid -- if not add a little water -- if too much just measure out 1 cup to use.
4. Put the cup of liquid in a blender with the cashews, flour, and Worcestershire sauce. Blend until smooth. Pour into a saucepan and bring to a boil, stirring constantly until thick.
5. Mix the vegetables and tuna together in a bowl. Add the cooked sauce, dill, salt, pepper, and parsley, and mix gently.
6. Line a pie pan (I prefer pyrex) with the Pillsbury pie crust according to package directions. Fill with the warm tuna-vegetable-sauce mixture. Cover with the top crust. Press edges together and flute. Make several slits in center of top crust to let steam escape.
7. Place in the 425 oven and bake for 15 minutes. Turn heat down to 350 and bake for 30 more minutes or until done.
8. To serve cut into 8 wedges. Serves 8 (although guys may prefer to eat 2 pieces).
NOTE: Yes, I know that the Pillsbury changed their ingredients for the pie crust and now there is lard in it. If this is a problem, use another brand, or make your own. If you are an Orthodox Christian using this recipe on a "fish, wine, & oil" day, according to Fr. Pat Reardon of All Saints Antiochian Orthodox Church in Chicago: "We are not Jews, folks! We don't read ingredient lists!" In other words, keeping the fast is not the same thing as keeping kosher. (No offense meant to Jewish people -- I'm just discussing a religious practice.) We don't need to be legalistic about it. If the dish is based on meat -- obviously we won't eat it during a fast period, but if we could logically expect there won't be meat or dairy products in the ingredient list, don't go looking for it.
Number of Servings: 8
Recipe submitted by SparkPeople user ANTIOCHIA.
2. Place potatoes, onions, and clam juice (or vegetable broth) in a sauce pan. Cover and bring to a boil Simmer until potatoes are just done -- about 15 minutes. Add the celery and peas & carrots. Bring to a boil again, then turn off the heat.
3. Place a sieve over a bowl and drain the tuna. Then drain the vegetables, reserving the liquid from the tuna and mixing it with the liquid from the cooked vegetables. Make sure you have at least 1 cup of liquid -- if not add a little water -- if too much just measure out 1 cup to use.
4. Put the cup of liquid in a blender with the cashews, flour, and Worcestershire sauce. Blend until smooth. Pour into a saucepan and bring to a boil, stirring constantly until thick.
5. Mix the vegetables and tuna together in a bowl. Add the cooked sauce, dill, salt, pepper, and parsley, and mix gently.
6. Line a pie pan (I prefer pyrex) with the Pillsbury pie crust according to package directions. Fill with the warm tuna-vegetable-sauce mixture. Cover with the top crust. Press edges together and flute. Make several slits in center of top crust to let steam escape.
7. Place in the 425 oven and bake for 15 minutes. Turn heat down to 350 and bake for 30 more minutes or until done.
8. To serve cut into 8 wedges. Serves 8 (although guys may prefer to eat 2 pieces).
NOTE: Yes, I know that the Pillsbury changed their ingredients for the pie crust and now there is lard in it. If this is a problem, use another brand, or make your own. If you are an Orthodox Christian using this recipe on a "fish, wine, & oil" day, according to Fr. Pat Reardon of All Saints Antiochian Orthodox Church in Chicago: "We are not Jews, folks! We don't read ingredient lists!" In other words, keeping the fast is not the same thing as keeping kosher. (No offense meant to Jewish people -- I'm just discussing a religious practice.) We don't need to be legalistic about it. If the dish is based on meat -- obviously we won't eat it during a fast period, but if we could logically expect there won't be meat or dairy products in the ingredient list, don't go looking for it.
Number of Servings: 8
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 337.2
- Total Fat: 16.8 g
- Cholesterol: 19.8 mg
- Sodium: 534.0 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 1.6 g
- Protein: 12.5 g
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