Tuna Pot Pie Recipe

Tuna Pot Pie
Tim and Debbie Kay

1 (15 ounce) package pie crusts (2 crusts)

Filling:

2-4 (6 ounce) cans of tuna fish, drained
1/4 cup butter
1/3 cup flour
1/3 cup chopped onion
3/4 tsp. salt
1/3 tsp. pepper
1-1/2 cups chicken broth
1/2 cup milk
2 cups mixed vegetables

Preheat oven to 425°F. Place one pie crust in 9-inch pie pan.

In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in tuna and vegetables; remove from heat.

Spoon tuna filling over crust. Place second crust over filling; flute edge. Cut slits in several places.

Bake 425°F for 35 to 40 minutes or until crust is golden brown.

Yield: 1 9-inch tuna pot pie

Notes: