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Prep Time:
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Cook Time:
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Recipe Yield: 4
Comfort food – just like Mom used to make!
These freeze well, so make some extra for meals later in the month!
Ingredients:
- 2 (5 oz.) Cans - Chunk Light Tuna in Water, drained
- 1 package (10 oz.) refrigerated pie crusts
- 1 package (12 oz.) frozen peas and carrots, thawed and drained
- 1⁄2 cup chopped onion
- 1 can (10 3⁄4 oz.) cream of mushroom soup (reduced sodium or fat is fine)
- 1⁄3 cup milk
- 1 tsp. dried thyme
- Salt and pepper to taste
- 4 individual foil pie plates or ramekins
Directions:
- Preheat oven to 350°F.
- Unroll 1 pie crust from package and cut into 4 equal pieces.
- Form each into a ball and reroll into a circle.
- Line each pie plate or ramekin with the crust.
- Cover with a towel until ready to cover the pies.
- In a medium bowl, combine remaining ingredients and mix well.
- Divide tuna mixture among the 4 individual pies.
- Top with second crust and crimp edges to seal.
- Cut slits in the top crust to vent.
- Place on baking sheet and bake for 30 – 35 minutes, until crust is golden brown.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 540 | |
| Total Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 0g | |
| Cholesterol | 35mg | 12% |
| Sodium | 1040mg | 43% |
| Total Carbohydrate | 59g | 20% |
| Dietary Fiber | 7g | 28% |
| Sugars | 11g | |
| Protein | 23g | |
| Vitamin A | 45% | |
| Vitamin C | 10% | |
| Calcium | 10% | |
| Iron | 20% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
