Individual Tuna Mushroom Pot Pies

Individual Tuna Mushroom Pot Pies

These Individual Tuna Mushroom Pot Pies made with Island Trollers Albacore Tuna are so much fun and super yummy. I’ve partnered with Island Trollers to bring these pot pies to you, but as always, all opinions are all my own. This post also contains affiliate links, which if you buy something will help support this blog, but won’t cost you any extra.

I love the idea of individual pot pies. Just a nice little comforting dish of homemade goodness. And, then to top it off with a flaky crusty puff pastry square that you can dunk and savor – oh, it’s so good!

Island Trollers Albacore Tuna:

You’ve seen me talk about Island Trollers since I first started working with them back in 2011. Their tuna is the best I’ve had. Fresh tasting, yummy, healthy, and sustainable! I was provided with cans of awesome Island Trollers Tuna for my participation, however, all opinions are my own. And, I highly recommend their delicious tuna!

And remember, if you’re making this recipe with Island Trollers Albacore Tuna, you don’t want to drain off those tasty juices from the can; they’re the juices from the fish itself, not just plain ol’ water or oil. Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it.

Recipe Notes:

It’s your choice which milk you use. Whole milk will lower the calories of the pot pies, while half & half will give you a richer thicker pot pie.

Sometimes I like to add frozen peas at the end of cooking as well. Add about ½ cup of frozen peas to the dish if you’d like to try that. I’m a big fan of frozen peas, both for color and flavor!

Make sure you use just the white and light green parts of the leeks. The dark green part never gets tender, and makes for really tough chewing! As well as the fact that it isn’t the tasty part of the leek. The dark green parts can be boiled into broth, both for color and flavor. Want to read more about leeks, take a gander at this short post I wrote years ago.

Individual Tuna Mushroom Pot Pies Recipe:

5 from 5 votes

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Individual Tuna Mushroom Pot Pies

These Individual Tuna Mushroom Pot Pies made with Island Trollers Albacore Tuna are so much fun and super yummy. I love the idea of individual pot pies. Just a nice little comforting dish of homemade goodness. Want to make more? Use the servings slider to adjust the amounts.

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 1 frozen puff pastry sheet thawed
• ¾ cup half & half or whole milk divided use
• 4 tablespoons oil divided use
• 2 leeks white and light green parts only, cut into moons
• salt
• freshly ground black pepper
• 8 ounces mushrooms quartered
• 2 tablespoons flour
• 1 ¼ cup vegetable broth
• 1 teaspoon dried thyme
• 2 cloves garlic minced
• 7.5 ounces Island Trollers Albacore Tuna broken into smaller pieces

Instructions

1. Preheat oven to 400 ° F.
2. On a work surface, cut the puff pastry into four squares. Place puff pastry squares to a silicon mat lined or parchment lined baking sheet. Prick the puff pastry with a fork, and brush with 1 ½ tablespoons of the half & half or milk and bake until golden, about 15 minutes.
3. Place 1 tablespoon oil in a large pot, and heat on medium-high. Add chopped leek, and season with a little salt and pepper. Cook leek about 5 minutes, until it starts to wilt and begins to brown. Transfer cooked leek to a bowl.
4. To the same pot, add 1 tablespoon oil, and cook the mushrooms until all the liquid has evaporated, about 10 minutes. Add the remaining 2 tablespoons oil to the mushrooms, and sprinkle the flour over the top. Stir in, and cook 1 minute.

5. Stir in remaining milk or half & half, broth, dried thyme, and garlic. Bring to a boil, lower heat, and simmer 3 minutes. Stir tuna, all the juices in the tuna can, and leek into pot, and heat through. Taste for salt and pepper.

6. Divide mixture among 4 ramekins. Top with baked puff pastry square.

I wanted you to be able to see the filling in the ramekin without the puff pastry top