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Tuna Pot Pie
Sue Lau
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Prep Time
10
mins
Cook Time
50
mins
Course
Main Course
Cuisine
American
Ingredients
2 9-
inch
pie crusts
3 6-
ounce
cans tuna
drained
1-1/2
cups
frozen peas and carrots
1
rib celery
diced
1/2
cup
chopped onion
6
tablespoons
butter
1/3
cup
all-purpose flour
2-1/2
cups
milk
1/4
cup
shredded Parmesan cheese
2
ounce
jar pimientos
drained
1
teaspoon
dried marjoram
1
teaspoon
salt
1/2
teaspoon
black pepper
Instructions
Preheat oven to 425F.
Fit one of the pie crusts into the bottom of a pie plate.
Saute the peas and carrots, celery and onion in the butter until the onion softens.
Stir the flour into the vegetables to coat.
Add milk all at once and stir over low to moderate heat until it comes to a boil, then boil one minute to thicken.
Stir in the pimientos, marjoram, salt, pepper, drained tuna and cheese.
Put the filling in the pie plate and top with the other crust, crimping the edges closed.
Cut several vent holes in the top crust.
Bake 30-35 minutes or until browned.
Notes
From the kitchen of palatablepastime.com
Keyword
autumn recipes, budget meals, pot pie
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