Tuna Pot Pie

Serves: 4
Total Calories: 127


1 sheet puff pastry shell 1/2 of a 17 1/4 ounce package thawed
2 potatoes medium, peeled and cubed (2 cups)
1 (10-ounce) package peas and carrots
1 package mushroom sauce (7/8 oz. to 1 oz.)
1 1/4 cups milk for sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (9 1/2-ounce) can tuna chunk, drained


Preheat oven to 375°.

Place puff pastry on a sheet of waxed paper. Press seams together. Invert a 9 x 2-inch round baking dish onto puff pastry and cut out a 9-inch circle. Place circle on an ungreased baking sheet. Brush top of pastry with milk. Bake for 18 to 20 minutes or until puffed and golden. Cool.

Meanwhile, in a 2-quart saucepan, cook potatoes in boiling salted water for 5 minutes or until partially tender. Add peas and carrots. Return to a boil and simmer over low heat for 5 to 7 minutes or until all vegetables are tender drain well. Keep warm.

Meanwhile, in a small saucepan, prepare sauce using 1 1/4 cups milk, salt and pepper. Stir into drained vegetables. Stir in tuna. Pour mixture into baking dish. Top with baked pastry. Bake for 10 minutes or until edges are bubbly.

"For a more seasoned mixture, add 2 teaspoons dried parsley flakes and 1/2 teaspoon dried thyme leaves, crushed, to the sauce."

Nutritional Facts:

Serves: 4
Total Calories: 127
Calories from Fat: 15

This Tuna Pot Pie recipe is from the Express Lane Recipes Cookbook. Download this Cookbook today.

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