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Tuna Pot Pie with Whole Grain Drop Biscuit Crust

Canned Tuna Recipes

Bumble Bee Recipes - Tuna Pot Pie with Whole Grain Drop Biscuit Crust

Tuna Pot Pie with Whole Grain Drop Biscuit Crust

A twist on a timeless comfort food, this creamy tuna pot pie is delicious topped with whole grain biscuits, but lower in calories and saturated fat than most other traditional pot pies.

Prep Time: 50 minutes
Servings: Serves 6


2 cans (5 oz) Chunk Light Tuna in Water, water reserved

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1/2 cup diced fennel

3 tablespoons and 3/4 cup all-purpose flour, divided

1/2 cup 1% milk

1 1/2 cups vegetable broth

1/2 teaspoon dried thyme

1 cup frozen peas

Drop Biscuit Crust

2 teaspoons baking powder

3/4 cup whole wheat flour

3/4 cup buttermilk
cup canola or olive oil


Preheat oven to 425F. In a large sauce pan, heat oil on medium high and saute onion, garlic, carrots and fennel until soft, about 8 minutes. Sprinkle on 3 tablespoons of flour and stir to cook the starch out, until there are no white parts left, about 2 minutes. Slowly stir in milk, tuna water, and vegetable broth, bringing to a low simmer until thickened, about 5 minutes. Add peas and tuna chunks, stirring to combine. Pour into a 9×9 baking dish. For drop biscuits, combine baking powder, 2/3 cup all-purpose flour, and the whole wheat flour in a mixing bowl and whisk together. In a separate bowl, whisk together the buttermilk and oil. Add the wet to the dry and mix until the batter pulls away from the sides; knead lightly with your hands until all the flour is incorporated if necessary. Drop dough in 6 biscuit-sized pieces (about 1/4 cup dough each), evenly onto the pot pie filling. Bake for 30-35 minutes, until filling is bubbling and biscuits are browned.

Nutrition Information

For one serving: 349 Calories, Fat-18g (Saturated- 2.5g), Trans Fat- 0g, Cholesterol- 38mg, Sodium-328mg, Total Carbohydrate-43g, Fiber-4g, Sugars-5g, Protein-15g