Shelly's Recipe

TUNA POT PIE

Category: Casseroles - Seafood

1 tbsp butter
1 onion, chopped
2 stalks celery, sliced
1 medium 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 week, salt and hot sauce
1 (7 oz) can solid packed tuna, drained
1 small can refrigerated biscuits

Melt butter in a sauce pan and add next 3 ingredient and cook until onion is clear. Stir in potato, water and chicken stock base. Cook, covered, until potatoes is almost tender, about 8 minutes. Stir in peas and carrots and cook 2-3 minutes or until tender. Remove from heat and stir in next 3 ingredients.

Gently stir in tuna. Pick out 2 large slices of potato from pan and put in bottom of a casserole. Mash with a fork, spreading evenly over bottom of casserole. Pour rest of tuna mixture into casserole. Arrange 3-6 biscuits on top. Place any remaining biscuits on another pan and bake separately with eat with the casserole. Bake the casserole, uncovered, at 400, until biscuits are well browned and mixture is bubbly, about 20 minutes.