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. And, then to top it off with a flaky crusty puff pastry square that you can dunk and savor – oh, it’s so good!
I’ve partnered with Island Trollers to bring these pot pies to you, but as always, all opinions are all my own.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
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.
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.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Individual Tuna Mushroom Pot Pies Recipe
Individual Tuna Mushroom Pot Pies
- 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
- 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
- Preheat oven to 400 ° F.
- 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.
- 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.
- 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.
- 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.
- Divide mixture among 4 ramekins. Top with baked puff pastry square.