Tuna Fish Pie

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
One of my favorite memories growing up in my mother’s kitchen: the smell of this tuna fish pie baking! Made with canned tuna, onion, celery, bell pepper, and cheese under a homemade biscuit crust, it was an easy and quick dish to make and is better the next day after all the seasonings set in. If you have biscuit mix and tuna fish on hand, you can whip up this pie easy and ready to eat in about an hour. You can use the cheese of your choice and tuna with or without oil. It’s great for church potluck or to take to new mothers.

Ingredients

  • 1 onion chopped
  • 2 stalks of celery chopped fine
  • 1 bell pepper chopped fine
  • 1/2 stick butter
  • 2 tbsp flour
  • 2 cups milk
  • 6 slices American cheese or 1 lb block cheese
  • 1 cup shredded your choice cheese on top of dough (if you like alot of cheese use the shredded about 1/2 bag melted.)
  • 1 large can tuna or two small
  • Cajun seasonings to taste
  • one biscuit dough recipe off Pioneer box

Step-by-Step Instructions

  1. Sauté the onions, celery, and bell pepper in the butter. I use the onion mix sometimes because it’s quick on days when I don’t have time to chop and I need to rush. Add 2 Tablespoon flour and blend in the milk. Stir until totally blended and season well with Cajun seasonings. Add cheese a slice at a time since there is salt in the cheese you can adjust the taste. Drain the tuna and add to the mixture, stirring to combine. Pour into a 9-inch pie dish or casserole dish.
  2. For the biscuit topping: Mix 1 cup milk and 3 cups biscuit mix. Next cut in 2 tsps butter, and turn onto floured surface. Knead a few times and roll out to lie on the top of the pie. (You can also use your favorite homemade biscuit recipe or buttermilk biscuits if you prefer.) Place rolled dough over the tuna mixture. Add shredded cheese on top of the dough, then bake at 375°F for about 45 minutes or until dough is golden brown and cheese is melted. More cheese can be added if desired once pie is baked and melted 10 minutes more.

Common Problems and Solutions

Q: Why is my biscuit topping soggy?

A: Make sure your filling isn't too watery before adding the biscuit topping. The flour and milk mixture should be thick, and the tuna should be well-drained. Also, bake until the biscuit topping is golden brown, not just set.

Q: Can I make this ahead?

A: Yes! You can prepare the tuna filling and refrigerate it, then add the biscuit topping and bake when ready. The recipe actually says it's better the next day after the seasonings set in, so it reheats beautifully.

Tips and Techniques

Don’t skip sautéing the vegetables—this builds flavor and removes excess moisture. The recipe says to add cheese a slice at a time so you can taste and adjust seasoning as you go, since the cheese adds salt. If you like extra cheese (and who doesn’t?), the recipe gives you permission to use about half a bag of shredded cheese on top!

Ingredient Substitutions

  • canned tuna: cooked chicken or leftover turkey
  • Pioneer biscuit mix: Bisquick or homemade biscuit dough
  • American cheese slices: cheddar, Colby, or Velveeta

Equipment Needed

  • 9-inch pie dish or casserole dish
  • Large skillet for sautéing
  • Mixing bowl for biscuit dough
  • Rolling pin

Historical Context

Tuna casseroles and pies became popular in American home cooking in the 1950s when canned tuna was affordable and widely available. This Louisiana version elevates the dish with the holy trinity of vegetables and Cajun seasonings, transforming a simple pantry meal into something with real character and flavor.