Lucky Star Tuna pot pie


1 Roll store bought puff pastry
1 x 170g tin Lucky Star Tuna, drained well
1 cup frozen mixed vegetables
1 ½ cups chicken soup or packet soup mixed with 1 ½ cups of boiling water
1 punnet button mushrooms, halved
30ml corn flour


  1. Defrost pastry in the fridge overnight.
  2. In a pot sauté frozen mixed vegetables and mushrooms together in a little oil.
  3. Add the chicken soup, allow for the mixture to reduce, about 10 minutes and then add the Lucky Star Tuna.
  4. Add the corn flour to liquid and stir well to ensure there are no lumps of corn flour remaining.
  5. Pour filling into a greased pie dish.
  6. Unroll the pastry and cut a circle big enough to form a lid over the pie dish, cut holes in pastry lid to allow excess steam to escape.
  7. Bake in the oven at 180°C for 45 minutes or until the pastry is cooked through and golden brown.

NOTE: you can make 4-6 smaller pot pies using smaller pie dishes