Tuna, Artichoke And Mushroom Pot Pie Recipe
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
3/4 cup diced celery
1 cup frozen chopped onion
3 tablespoons butter or margarine
1/2 teaspoon leaf tarragon, crumbled
1/4 teaspoon leaf thyme, crumbled
3 tablespoons flour
1 can (3 ounces) sliced mushrooms
3/4 cup light cream
1/2 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 tablespoon dry vermouth (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (7 ounces each) tuna, drained
1 can (14 ounces) artichoke hearts, drained
1 package (8 ounces) refrigerated buttermilk biscuits
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.
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.
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