Cheesy Tuna Pie

I found this recipe when I was at a playgroup, flipping through an easy and family friendly cookbook.  I was interested as it had familiar ingredients and I thought the "pot pie" type of set up would work great as a freezer meal. 

Cheesy Tuna Pie
Source: Diane Nemitz/ Ludington, Michigan

2 cups cooked rice
2 cans (6 oz each) tun, drained and flaked
1 cup mayonnaise
1 cup (4 oz) grated cheddar cheese
1/2 cup sour cream
1/2 cup thinly sliced celery
1 can (4 oz) sliced black olives
2 tbsp onion flakes
1 unbaked pie crust.

1) Preheat oven to 350 F.  Spray 9 inch deep dish pie pan with non stick spray

2) Combine all ingredients except pie crust in medium bowel mix well.  Spoon into prepared pie pan.  Place pie crust over tuna mixture; press edges to pie pan to seal.  cut slits for steam to escape.

3) Bake 20 minutes or until crust is browned and filling is bubbly.

Makes 6 servings.

Cook's Notes:  I used 2 shells for this recipe for top and bottom.  I also used reduced fat ingredients where available (sour cream, mayo and cheese).  It is a generous amount of filling in the pie and quite "meat-y".  the onion flakes give it good flavour.