Shelly's Recipe

TUNA POT PIE

Category: Casseroles - Seafood

1 tbsp butter
1 small onion, chopped
1 medium-size potato, peeled and cut into 1/4 inch slices
1 cup water
2 tsp chicken stock base
1 (10 oz) pkg frozen baby carrots and peas
1/4 tsp dill weed, salt and hot sauce
1 tbsp chopped parsley
1 (7 oz) can solid pack tuna, drained
1 (4 1/2 oz) pkg refrigerated biscuits.

Preheat oven to 400. Melt butter in a pan and add onion. Cook until limp. Add next 3 ingredients. Cook, covered, until potato is almost tender, about 8 minutes. Stir in carrots and peas and cook 2-3 minute or until tender. Remove from heat and stir in seasoning.

Gently mix in tuna, breaking into large chunks. Pick out 2 large slices from the potato from pan and put in bottom of a 1 quart casserole. Mish with a fork, spreading evenly over bottom of casserole. Pour remaining tuna mixture into casserole. Arrange 3-6 of the biscuits on top. (Place any remaining biscuits in another pan and bake and eat with casserole.) Bake, uncovered, about 20 minutes or until they are well browned.