Individual Pot Pies

Individual Pot Pies
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 4

Comfort food – just like Mom used to make!

These freeze well, so make some extra for meals later in the month!


  • 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
  • 12 cup chopped onion
  • 1 can (10 34 oz.) cream of mushroom soup (reduced sodium or fat is fine)
  • 13 cup milk
  • 1 tsp. dried thyme
  • Salt and pepper to taste
  • 4 individual foil pie plates or ramekins


  • 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.
Servings Per Container: 4 Serving Size: 1 pie (344g)
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.