Prep 20 mins
Cook 40 mins
Remember when they sold tuna pot pie along with the other pot pies. I can't find any now. I use #151305 Vintage Cold Box Biscuits for the top and bottom.
- 2 (340.19 g) can canned tuna, drained
- 411.06 g candiced potatoes, drained (or 1/3/4 Cup fresh diced potatoes.)
- 354.88 ml frozen peas and carrots
- 118.29 ml minced pimiento
- 118.29 ml diced green pepper
- 2.46 ml ground celery seed
- 0.25 ml turmeric
- 4.92 ml salt or 4.92 ml salt substitute or 4.92 ml Mrs. Dash seasoning mix
- 2.46 ml white pepper
- 29.58 ml flour or 29.58 ml rice flour
- 78.07 ml margarine
- 177.44 ml evaporated milk
- 10 biscuits, partially thawed
- 236.59 ml uncooked dried beans
- In large bowl, add eight ingredients, mix. Set aside for about 10 minutes. Peas and carrots are starting to thaw.Add the balance of the ingredients.
- Cut the partially thawed biscuits in half so you have twenty rounds.
- Pat and flatten in a deep dish pie pan, press together. Use as many as it takes to go up the sides. Make sure they are flat. The balance of the rounds will be for the top.
- Preheat oven 375*.
- Add 1 cup dry beans in the deep dish pie plate. Bake 8 minutes. Take out of oven. Pour out the beans, save for another day.
- Stir the tuna mixture again. Pour into pie plate. Place remaining rounds on top. You might have to thaw a few more and cut depending on how crusty you want your tuna pie.Note: Canned diced potatoes hold their shape, and don't fall apart.
- Bake 20 to 25 minutes. Wrap tin foil around edges of crust and the top so it will not get too brown.
- Take out of oven and set for 10 minutes.
- Cut in wedges and enjoy.
- Note: I have made this in an 8 X 8 square pan and then cut in squares. I cut the amount of potatoes in half for the square pan.Cooking time includes the set time.