Tuna Pot Pie
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