Other Than Crawfish Pie, What Is Your Favorite Savory Pie?

For me, I grew up on tuna, both sandwiches and tuna pot pies made by Swanson or Starkist. They don't make tuna pot pies anymore, but this recipe duplicates them almost exactly as I remember them.

Rat's Tuna Pot Pies

Filling

1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
3 Tbs butter or margarine
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp dill weed
1/8 tsp pepper
3 cups chicken broth
3 5 oz Cans tuna, drained
1 cup cooked peas and diced carrots
3/4 cup cooked, diced red potatoes (optional)
1/4 cup chopped pimiento
Milk

Plain Pastry (enough for 8 pies)

2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
6 to 8 Tbs cold water

Filling

Cook celery, onion, and green pepper in butter till tender. Blend in flour, salt, seasoning, and pepper. Stir in broth all at once. Cook and stir till thickened and bubbly. Stir in tuna, vegetables, and pimiento. Divide mixture into eight 4¼ x 1-inch round pie pans (about 3/4 cup each).

Crusts

Stir together flour and salt; cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form dough into a ball, then divide into 8 equal parts.
On floured surface roll each part into a 5-inch circle.

Place one circle atop each pie; seal to edge of pan. Cut slits in top for escape of steam. Brush with a little milk. Bake, uncovered, at 425° till golden, 25 to 30 minutes. Cover edges with foil last few minutes of baking, if needed, to prevent over-browning. Makes 8 servings.

For double crust pies, which I recommend, double the pastry recipe and line each pan with a pastry circle before dividing mixture into pans.

To freeze; Do not cut slits or brush with milk until ready to bake. Wrap. label, and freeze unbaked pies. Bake frozen pies at 425° for 45 minutes. Or, thaw in refrigerator 5 hours; bake at 425° for 35 minutes.

Source Stadium Rat