YUP I said it. Tuna Pot Pie!! Pot pie has got to be one of my favorite comfort meals of all time. It has the creaminess, the herbs, the POTATOES, aka – everything I love. But this pot pie has one of the best proteins around in it… Safe Catch Tuna!! PS- did you guys see Safe Catch on Shark Tank last month?? It was so awesome to hear even more details about how they created the machine that now tests every fish they use for mercury. I was sad they didn’t get funding but we can all do our part to help them keep bringing this incredible tuna to us!! Check out their website HERE to see their products and gaze at the beautiful photos on the main page (because I shot them!). To get their amazing product and get 10% off use the coupon code “littlebitsof10” at checkout.
Okay back to this DELISH Tuna Pot Pie meal!! I made this yesterday and seriously could not wait to share it with you so I pumped out the post (after chowing down on most of it) so I could get it to you ASAP! I also wanted to jump in here with a quick side note that I am hosting a giveaway on Instagram this week! Check out the post here and enter to win!!!
I used Safe Catch’s Albacore No Salt added for these babies but any of their tunas will do!
I used a tweaked version of these paleo herb crackers for the topping!
This post is sponsored by Safe Catch! I was compensated and all opinions are 100% my own. Thank you so much for supporting Little Bits Of!
Nutrition for Tuna Pot Pie
This Tuna Pot Pie is Paleo, Grain Free and a healthy way to enjoy winter comfort food! Tuna is such a great, low fat protein source. I spoke about the benefits of the Safe Catch brand and I just love everything they stand behind. A typical Tuna Pot Pie is high in fat due to the use of butter and creams in the sauce but since this recipe is Paleo and made with coconut milk and coconut oil, it is a bit lower in saturated fat and plant-based. This recipe is also loaded with a ton of veggies! You gotta try it!Print
Tuna Pot Pie
- 1 cup almond flour + some extra for rolling dough out
- 1 large egg white
- 1/8 teaspoon salt
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 egg + 1 tablespoon of water
- 1 1/2 Tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 1 pound russet potatoes, divided (peeled and cut into 1/2″ dice)
- 1 cup chicken broth
- 1/3 cup full fat coconut milk (from a can)
- 2 medium carrots, peeled and diced
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cans (20 oz) Safe Catch Tuna (I used albacore)
- 2/3 cup frozen peas
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- Preheat the oven to 400 degrees. In a medium bowl combine 1 cup almond flour, 1 egg white, 1/8 teaspoon salt, 1/2 teaspoon thyme and 1/2 teaspoon rosemary. Stir with a wooden spoon or hands until it comes together in a ball. On a flat surface like a counter or cutting board, sprinkle with almond flour then roll the dough out with a rolling pin (or bottle of wine :)) into 1/4 inch thickness. Cut circles out with a cookie cutter or lid for something. Set aside.
- Heat a large skillet (12″) over medium heat until hot. Add coconut oil and then onions. Saute 10 to 12 minutes until soft and translucent, stirring occasionally. Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer and cook 6 to 8 minutes or until potatoes are just fork tender but still somewhat firm in the middle.
- Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. Add the coconut milk to the potatoes in the blender and process until smooth and creamy the set aside.
- Add carrots and remaining potatoes to pan along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes until vegetables are just starting to soften. Add tuna, frozen peas and chopped thyme and rosemary. Cook 1 to 2 minutes to heat through.
- Slowly stir in creamy potato and coconut milk mixture. Remove from heat and pour into a 9 x 13 inch baking dish. Top with circle cut outs of crust and brush the crust with the egg wash mixture of 1 egg & 1 tablespoon of water. Bake for 30 minutes or until crust is browned and cooked through.