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Tuna, Artichoke And Mushroom Pot Pie

Love.Food's picture
This Tuna Artichoke and Mushroom Pot Pie is simply fabulous ! Try out this amazingly irresisitible tuna and artichoke casserole with crumbly buttermilk biscuits right away for your family meal and tell me what you think about the dish ! Your suggesions for the Tuna Artichoke and Mushroom Pot Pie are welcome !
Ingredients
  Diced celery 3⁄4 Cup (12 tbs)
  Frozen chopped onion 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon
  Tarragon 1⁄2 Teaspoon, crumbled
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Flour 3 Tablespoon
  Canned sliced mushrooms 3 Ounce (1 Can)
  Light cream 3⁄4 Cup (12 tbs)
  Salad dressing/Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Dry vermouth 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned tuna 14 Ounce, drained (Two 3 Ounce Can)
  Canned artichoke hearts 14 Ounce, drained (1 Can)
  Refrigerated buttermilk biscuits 8 Ounce (1 Package)
Directions

Stir fry celery and onion in butter in a medium size saucepan, about 3 minutes until soft; blend in tarragon, thyme and flour; remove from heat.
Drain mushrooms; pour mushroom liquid into a measuring cup and add enough light cream to measure 1 cup.
Add to saucepan.
Cook until thickened, about 3 minutes.
Blend in mayonnaise, lemon juice, vermouth, salt and pepper; stir in mushrooms.
Turn heat to lowest point and keep warm.
Empty tuna into a shallow 8 cup baking dish and flake with a fork.
Add artichoke hearts, first halving or quartering any that are large.
Pour in mushroom sauce and toss lightly to mix.
Arrange unbaked biscuits on top of the casserole, not quite touching.
Bake, uncovered, in a moderate oven (375°) for 25 minutes, or until biscuits are browned and tuna mixture is bubbly.
Serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Fish
Interest: 
Quick
Servings: 
6

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Average: 4.3 (15 votes)