Weeknight Tuna Crescent Pot Pie

Name: Weeknight Tuna Crescent Pot Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp Butter; 2 whole Canned Tuna; 1 whole Cream of Mushroom Soup; 1 whole Crescent Roll Dough; 1 whole Diced Onion; 1 whole Mixed Vegetables; 0.5 cup Shredded Cheddar Cheese

Dinner 🍽️Lunch 🥪 American Low-Carb Low-Sodium Comfort-Food Pescatarian 🐟

Weeknight Tuna Crescent Pot Pie wraps tender tuna and mixed vegetables in a creamy mushroom base, finished with a golden, flaky crescent roll crust. The mild richness of cheddar adds a cozy, homestyle touch without overpowering the filling. Serve it on busy evenings when you want something warm and comforting that comes together quickly.

Prep10 mins
Cook20 mins
Serves8
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Melt the butter in a saucepan over medium heat.
3

Add the onions and cook until they are soft and translucent.
4

Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes.
5

Stir in the cream of mushroom soup.
6

Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
7

Unroll and separate the crescent rolls.
8

Arrange each crescent roll on top of the tuna mixture with the point facing inward; the rolls may overlap slightly.
9

Bake until the crescent rolls are golden brown and the mixture is bubbly, 11 to 13 minutes.
10

Let the pie rest for 5 to 10 minutes before cutting and serving.