Nothing says Bon Voyage, Welcome Home, and “I Love You Just Because” better than a pot pie. The tender tuna, brothy gravy, and crisp golden crust can be made in a baking dish, pie pan, small cast iron skillet or individual gratin dishes.
All purpose flour for dusting
1 prepared pie dough
½ teaspoon rosemary, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon extra virgin olive oil
1 large leek, white and pale green part only, thinly sliced
1 large carrot, peeled, quartered and thinly sliced
Preheat oven to 375 degrees F. Spray an 8-inch baking dish with non-stick cooking spray.
Dust a clean work surface lightly with flour. Place pie dough on work surface; sprinkle with rosemary, salt and pepper. Lightly dust top of dough with a bit of flour and press rosemary into surface of dough with rolling pin. Set aside.
Place oil in a large skillet over medium high heat. Add leek, carrot and mushrooms and cook, stirring frequently, until leeks have softened, about 4 minutes. Stir in cream and let cook for 1 minute. Stir in tuna and remove from heat. Season with salt and pepper.
Spoon into prepared baking dish. Place crust on top, trimming so an inch of excess dough extends beyond dish; roll and pinch excess dough to make a nice looking edge. Bake until crust is golden and filling is heated through, about 18 minutes.