Tuna Fish Pie

Name: Tuna Fish Pie
Yield: Makes 6 servings
Ingredients: 2 tblsp. butter or shortening; 1 small onion, minced; ½ c. chopped celery; Pastry for 2-crust pie; 2 hard-cooked eggs, chopped; ½ c. diced cooked potatoes; 2 (7 oz.) cans tuna, flaked; 2 c. milk; 1 chicken bouillon cube; 3 tblsp. flour

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

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

Ingredients

Pastry for 2-crust pie
½ c. chopped celery
1 sma

Method

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 mi