Double Crusted Tuna Mushroom Pub Pie

We had a great weekend getting down to our Celtic Roots, and there was no time to cook! This weekend was the annual Celtic Faire in Sonoma, California. That is a big deal with us. The faire in Sonoma is the largest Celtic Gathering west of the Mississippi, and was even featured on the travel channel. While we attend others, this one is that cannot miss it even.

As we put the final touches on our faire-going duds (feathered hats and swords, things you cannot wear while riding in the car), we could hear the bag-pipes beginning to warm up for the opening parade. The sound was a call of sorts. People began to assemble from all directions. You knew it was going to be a good time, with good food, royal court, knights defending their colors and plenty of Celtic music.

When you have this much fun, you come home tuckered out. And yet you don’t want to see the spirit of the day end. All that Celtic merriment is pulsing through your veins. With Pub Pies, of course! I know that you are are waiting for me to tell you this is the Lenten Season, so the traditional beef or chicken pies are out, but I’m not going to do that. Lent is 40 days. What’s that? There are a lot more than 40 days between Ash Wednesday and Easter Sunday. How can Lent be 40 day? Can’t you Catholics count? We can, but Sundays don’t count. Its a reprieve from all that sacrifice and penance stuff, a day of family gatherings and celebrations.  So we could have a nice, meaty pub pie. Or, just to be different, we could look to the chicken of the sea – tuna!

Double Crust Tuna Mushroom Pot Pies
1 package (10 oz.) refrigerated pie crusts
2 (5 oz) cans Albacore Tuna, broken into smaller pieces
1 package (12 oz.) frozen peas and carrots, thawed and drained
1/2 cup chopped onion
1 can (10 3/4 oz.) cream of mushroom soup (reduced sodium or fat is fine)
1/3 cup milk
1 teaspoon dried thyme
Salt and pepper to taste
4 individual foil pie plates or ramekins

Heat oven to 350 degrees.

Remove refrigerated pie crust and let rest on counter for 20 minutes to come to room temperature.

Unroll 1 pie crust from package and cut into 4 equal pieces. Form each into a ball and re-roll into a circle. Line each pie plate or ramekin with the crust. Allow some of the crust to overlap the top. Place crust-lined ramekins on a baking sheet. Cover with a towel and set aside.

Drain and empty tuna into a mixing bowl. Flake tuna into smaller pieces. Add frozen peas and carrots to the bowl. Set aside.

Peel and chop onion. Add to the tuna bowl.

In a 4-cup measuring cup, mix Cream of Mushroom Soup with milk. Season with thyme, salt and pepper. Pour soup mixture over tuna mixtures. Mix well. Divide filling amount dough-lined ramekins. Set aside.

Unroll second pie crust from package and cut into 4 equal pieces. Form each into a ball and re-roll into a circle. Top ramekins with second crust and crimp edges to seal. Cut slits in the top crust to vent.

Place baking sheet in the heated oven and bake for 30 to 35 minutes, until crust is golden brown. Depending upon how your oven runs, check at 25 minutes and adjust remaining time accordingly.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.