This innovative Tuna Potato Chip Pot Pie offers a delightful twist on a classic comfort food. Chef Mark Bittman, Drew, and sustainability expert Danny Seo collaborate to bring you a dish that is both creative and mindful.
Tuna Chip Pot Pie: A Sustainable Twist
This innovative Tuna Potato Chip Pot Pie offers a delightful twist on a classic comfort food. Chef Mark Bittman, Drew, and sustainability expert Danny Seo collaborate to bring you a dish that is both creative and mindful.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup frozen peas
- 2 cans (5 oz each) tuna in water drained
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon black pepper
- 1 cup crushed potato chips
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and carrots, and cook until softened, about 5-7 minutes.
- Stir in frozen peas, drained tuna, cream of mushroom soup, milk, and black pepper. Cook for another 2-3 minutes, stirring gently, until heated through.
- Pour the tuna mixture into an 8x8 inch baking dish or individual ramekins.
- Evenly sprinkle the crushed potato chips over the top of the mixture.
- Bake for 25-30 minutes, or until the filling is bubbly and the potato chips are golden brown and crispy.
- Let stand for 5 minutes before serving.
Notes
For an extra layer of flavor, try using a can of cream of celery soup in addition to or instead of cream of mushroom. You can also add a pinch of dried dill to the filling. Feel free to experiment with different potato chip flavors, like salt and vinegar or sour cream and onion, for a varied taste. Ensure the chips are lightly crushed, not pulverized, for the best texture.
