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Tuna Pot Pie



Prep Time:

15 mins

Cook Time:

30 mins

Tuna Pot Pie



  • 1 1/2 Tbsp Coconut Oil
  • 1 Large Yellow Onion, finely chopped
  • 1 lbs. 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 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 Cans (20 oz) of Safe Catch Tuna. Don’t drain – no oil or water added!
  • 2/3 Cup Frozen Peas
  • 1 tsp Fresh Thyme, finely chopped
  • 1/2 tsp Fresh Rosemary, finely chopped
  • Cooking Spray



  • 1 Cup Almond Flour + some extra for rolling dough out
  • 1 Large Egg White
  • 1/8 tsp Salt
  • 1/2 tsp Fresh Thyme, chopped
  • 1/2 tsp Fresh Rosemary, chopped
  • 1 Egg + 1 Tbsp of Water

Tools you'll need

  • Sauce or Sauté Pan
  • Measuring Spoons & Cups
  • Peeler
  • Can Opener
  • Cutting Board
  • Knife
  • Blender or Food Processor
  • Mixing Spoons
  • Slotted Spoons
  • 9×13 Baking Dish


  1. Preheat your oven to 400 degrees F. 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 your hands until it comes together in a ball. On a flat surface, like a counter or cutting board, sprinkle with extra almond flour, then roll your dough out with a rolling pin (or bottle of wine :)) into 1/4 inch thickness. Cut circles out with a cookie cutter or lid to create your pieces of crust. Set aside.
  2. In a saucepan on medium heat, add coconut oil and onion. Cook until onions are translucent.
  3. Once your onions are cooked, add half of the potatoes and 1/2 cup chicken stock to the pan. Cook on high until boiling and then lower to simmer for 3-5 minutes. Your potatoes are done when you can poke them with a fork.
  4. With a slotted spoon, transfer your potatoes and onion mixture to a blender or food processor. You want to keep as much of the chicken stock liquid as possible in your pan. Add your coconut milk to your blender and blend on high until your potatoes and coconut milk are completely combined and smooth. Set aside.
  5. To your saucepan, add your carrots, remaining potatoes and chicken stock. Bring to a boil and lower to a simmer for 3-5 minutes or until potatoes are tender.
  6. Next, add 4 cans of Safe Catch Elite Tuna (Do Not Drain!), 3/4 cup peas, salt, pepper, thyme, and rosemary, and your potato/coconut milk mixture. Combine well in your saucepan and heat through.
  7. Spray your 9×13 baking dish with cooking spray and add your pot pie mixture to the dish. Top with your almond flour crush. Before placing in the oven, mix together the remaining egg white and water to brush on top of your crust.
  8. Place your Tuna Pot Pie into the oven and bake for 30 min or until bubbly and crust is golden brown. Remove from your oven to cool and enjoy!



Share with family and friends immediately or take them to your next family gathering. Enjoy the freshness of the thyme and rosemary and the creaminess of the potatoes and coconut milk that pair so perfectly with Safe Catch Elite Tuna. This new twist to a family classic is so delicious and perfect for those cold fall and winter nights!

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