Years ago (as in... 1996 or 1997) I got a recipe book called Cora's Country Cookbook in which there was a Turkey Pot Pie recipe that not only do I still make today (2016) but adapted to my own version's of Chicken Pot Pie and now, Tuna Pot Pie.
Like all my recipes - it's a guide and you can add and delete if you wish. In this one, if you have time before hand, microwave 2 cups of water with a bunch of celery cuttings, some carrots, onions if you wish to make a nice vegetable broth. You can add a bit of chicken bouillon to it too. Then you can skip the cream of celery soup. But if you have the celery soup on hand - use it! It just makes that step easier and quicker. Some water and half a can of the soup and you're done with the vegetable broth part! Another option - just use chicken broth if you wish. It won't have the same 'tuna pot pie' flavor as it's going to taste like a mixture between tuna and chicken... but still good.
Use peas and carrots and potatoes and onions - or just peas. It's your dish - use what you like and leave out what you don't. You can increase the Old Bay seasoning to 1/2 teaspoon or 3/4 teaspoon (I never measure spices and herbs I just pour into my palm and toss in). A whole teaspoon is a bit much though for this dish.
The biscuit topping can be cut out, cut into squares or cut the shape of your casserole dish or baking pan and placed on top whole. I do all three versions depending on the day. See how versatile this dish is!?
I made a Tuna Pot Pie and a Chicken Pot Pie at the same time yesterday and we had both last night at dinner time (leftovers today for lunch!) Here is the tuna version.
Tuna Pot Pie
1 8 or 10 oz. package peas
1/4 c butter
5 T flour
1/2 t salt
1/4 t Old Bay Seasoning
1/8 t pepper
2 c water and 1/2 can cream of celery soup OR 2 c vegetable broth made w/ celery
1 c milk
2 cans tuna - drained
Optional: 4 green onions, chopped and cooked tender in a bit of water
Optional: 1 c cooked and diced potatoes (or use canned or dice and cook them with the onions)
Melt butter in saucepan. Blend in flour, salt, seasonings. Gradually add stock and milk. Cook and stir over medium heat until thick and smooth. Add vegetables, tuna and cooked onions and potatoes. Pour into a greased shallow baking dish. Make a biscuit topping and top the vegetable mixture. Bake at 425 degree's for 25 minutes until the top is golden brown. About 6 servings.
1 1/3 c flour (I used hand-milled, whole grain so my photos may look darker than your biscuits)
1 1/2 t baking powder
1/2 t salt
2 T butter
3 T shortening
Add 1/2 c milk (scant) and stir with a wooden spoon until a dough forms. If it's too wet and sticky add one or two more tablespoons of flour. Pat down on a lightly floured surface and roll out to the shape of your baking dish. If you prefer you can cut into wedges or squares and simply top the vegetable mixture that way too. (Up to you!).
|Tuna Pot Pie with whole grain biscuit topping|