Ingredients Jump to Instructions ↓

  1. 1 tablespoon plus 1 teaspoon margarine

  2. Carrots 1 Cup (16 tbs) , diced

  3. 1/2 cup each diced onion and celery

  4. All purpose flour 1 Teaspoon

  5. Skim milk 1 Cup (16 tbs)

  6. 1 pound drained canned chunk white tuna, flaked

  7. Salt 1/2 Teaspoon

  8. 1/8 teaspoon each ground thyme and white pepper

  9. 4 ready-to-bake refrigerated buttermilk flaky biscuits (1 ounce each)

Instructions Jump to Ingredients ↑

  1. Directions In 10-inch nonstick skillet heat margarine until bubbly and hot; add carrots, onion, and celery and saute until onion is translucent.

  2. Sprinkle vegetables with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.

  3. Gradually stir in milk and, stirring constantly, bring to a boil.

  4. Reduce heat and simmer, stirring, until mixture thickens.

  5. Add tuna and seasonings and stir to combine; remove from heat.

  6. Preheat oven to 400°F.

  7. Spray four 4 1/2 x 1 1/4-inch foil tart pans with nonstick cooking spray; spoon 1/4 of tuna mixture into each pan.

  8. Roll each biscuit between 2 sheets of wax paper, forming four 5-inch circles; set 1 circle over each portion of tuna mixture and seal by pressing edges of dough under lip of pan.

  9. Prick dough of each "pie" in several places to allow steam to escape; bake until crust is browned and filling is hot, about 10 minutes.


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