A delightful twist on the classic tuna pot pie, this recipe combines fresh herbs and creamy filling for a comforting meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the pie.
Line a pie pan with one sheet of the pie crust, pressing it gently into the edges.
Chill the crust before using to prevent shrinkage during baking.
In a mixing bowl, combine the tuna, chopped onion, milk, thyme, oregano, celery, celery flakes, salt, and pepper.
Ensure the ingredients are evenly mixed for consistent flavor.
Pour the filling mixture into the prepared pie crust.
Spread the filling evenly for uniform baking.
Cover the filling with the second pie crust, sealing and crimping the edges.
Use a fork to crimp the edges for a decorative touch.
Cut small slits in the top crust to allow steam to escape.
This prevents the crust from becoming soggy.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown.
Check the pie halfway through baking to ensure even browning.
Let the pie cool for a few minutes before serving.
Cooling allows the filling to set, making it easier to slice.
