Individual Tuna Mushroom Pot Pies topped with a puff pastry square
5 from 5 votes

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


  • 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


  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.