Easy Weeknight Tuna Pot Pie

  • Recipe By
  • Published May 4th
  • Ready In35m
  • Servings8
  • Calories266
I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.

Easy Weeknight Tuna Pot Pie Ingredients

The following are the ingredients needed to make delicious Easy Weeknight Tuna Pot Pie for 8 servings:

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 (5 ounce) cans tuna, drained
  • 1 (10 ounce) package frozen mixed vegetables
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup shredded Cheddar cheese
  • 1 (8 ounce) package refrigerated crescent rolls

Easy Weeknight Tuna Pot Pie Cooking Instructions

  • Prep10m
  • Cook20m
  • Ready In35m

To cook Easy Weeknight Tuna Pot Pie, you need about 10 minutes of preparation time. The time needed to cook this Easy Weeknight Tuna Pot Pie is about 20 minutes , and you can serve your Easy Weeknight Tuna Pot Pie within 35 minutes . The following are the steps to cook Easy Weeknight Tuna Pot Pie easily:

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
  3. 3 Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 266 calories; 14.4 grams of fat; 19.3 grams of carbohydrates; 14.1 grams of protein; 26 milligrams of cholesterol; 573 milligrams of sodium.

  1. Feb 2nd 2011

    I was looking for a simple, fast recipe for dinner. I followed this recipe to a T and it came out great (and I even forgot to put the cheese on at first, so I had to unpeal the dough, put th ...

  2. Sep 29th 2010

    This is five stars, not because it is the most wonderful tuna pot pie in the world, but because it's pretty tasty and literally the quickest thing in the world to cook. I added some spices ...

  3. Jul 7th 2010

    This recipe really surprised me, it was wonderful!! I was honestly not expecting anything gourmet, and it isn't, but for simple ingredients that I normally always have on hand this is a won ...

  4. Feb 2nd 2010

    My family enjoyed this. I added some shredded rotisserie chicken as it didn't seem to have enough "meat" and will probably make it with just that next time. I laid the crescents over the edg ...

  5. Jan 12th 2010

    Everyone in my family loves this and it really is perfect for a busy weeknight. I did make a few changes - added noodles (because my guys eat ALOT), more cheese, about a 1/8 tsp of garlic p ...

  6. Aug 24th 2009

    This was excellent and I will be making it again for sure! I did add one additional can of tuna because the crowd I was feeding likes their meats over their veggies! What a great, easy supper!

  7. Mar 30th 2009

    This was really good. I baked it for the minimum time (11 min) and thought it had a pretty golden crust. When I cut into it I saw that the crescent dough was still somewhat gooey underneat ...

  8. Jan 28th 2009

    I don't give many 5 stars but this one definitely deserves it. Too bad there is not a picture because the end result presentation looks fabulous. Easy, delicious, and looks unbelievable whe ...

  9. Jan 22nd 2009

    This was really good. I didn't have cream of mushroom soup or any other cream soups so I made cream of celery and replaced the can of soup and milk with it. The family ate it up, no leftovers!