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Safe Catch Tuna Pot Pie

Safe Catch tuna pot pie

Serving Size: 1 large pan of pot pie

Cook Time: 30 minutes

Prepared by: Kelsey of Little Bits Of

INGREDIENTS

Crust:

  • 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
Filling:
  • 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) of Safe Catch tuna (I used albacore). Don’t drain, no oil or water added.
  • 2/3 cup frozen peas
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary

INSTRUCTIONS

  1. 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.

  2. Please check out Kelsey’s blog for the rest of the recipe!
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