Tuna Fish Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The pie to serve when your fisherman returns home without a catch


  • Pastry for 2-crust pie
  • ½ c. chopped celery
  • 1 small onion, minced
  • 2 tblsp. butter or shortening
  • 3 tblsp. flour
  • 2 c. milk
  • 1 chicken bouillon cube
  • 2 (7 oz.) cans tuna, flaked
  • ½ c. diced cooked potatoes
  • 2 hard-cooked eggs, chopped


  • Line 9″ pie pan with half of pastry; roll out top.
  • Sauté celery and onion in butter until soft and clear. Blend in flour.
  • Add milk, then bouillon cube; cook until thick and smooth, stirring constantly. Stir in tuna, potatoes and eggs. Turn into pastry shell. Cover with pastry; flute edges and cut steam vents.
  • Bake in very hot oven (450°) 10 minutes, then reduce heat to hot (400°) and bake 20 minutes more.