Asparagus and Tuna Refrigerator Biscuit Pot Pie

"I "invented" this one weekend from ingredients I had on hand in my pantry. Makes a satisfying, creamy side dish or light main dish. This will serve 3-4 as a main dish, and 4-5 as a side dish."
 
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Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Melt 2 TBS of the butter in a 10" or 12" skillet over medium heat.
  • When butter stops foaming, add chopped onion and cook until it starts to soften.
  • Add prepared asparagus and 1 TBS of the chicken broth.
  • Cover and steam 5 minutes or until asparagus is tender-crisp and liquid has evaporated.
  • Add the remaining 1 TBS of butter.
  • When melted, add 2 TBS flour and cook while stirring for 1 minute.
  • Slowly add chicken broth a few TBS at a time, stirring constantly to blend in flour and make a smooth sauce.
  • Add remaining ingredients (EXCEPT for biscuits) and cook until cream cheese is melted and sauce is smooth.
  • Adjust seasonings to taste.
  • Place tuna and vegetable mixture in a lightly oiled 3 quart casserole.
  • Put in preheated oven and cook 10 minutes or until bubbling.
  • Remove from oven and top with refrigerator biscuits.
  • Return to oven and bake for 10 additional minutes or until biscuits are golden brown.
  • Allow to cool 5 - 10 minutes before serving.

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RECIPE SUBMITTED BY

<p>I live in Colorado Springs. I enjoy collecting, reading and trying recipes from old cookbooks -- they are always an interesting window into domestic history. I enjoy learning classic cooking techniques and then applying them to home cooking.&nbsp; I am currently working on learning about the five "mother sauces" and the variety of sauces that can be made from them.&nbsp; But I'm also a big fan of plain old mid-western farm cooking, too, which I learned from my grandmother and mother.</p>
 
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