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1
In large bowl, add eight ingredients, mix.
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2
Set aside for about 10 minutes.
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3
Peas and carrots are starting to thaw.Add the balance of the ingredients.
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4
Cut the partially thawed biscuits in half so you have twenty rounds.
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5
Pat and flatten in a deep dish pie pan, press together.
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6
Use as many as it takes to go up the sides.
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7
Make sure they are flat.
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8
The balance of the rounds will be for the top.
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9
Preheat oven 375*.
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10
Add 1 cup dry beans in the deep dish pie plate.
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11
Bake 8 minutes.
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12
Take out of oven.
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13
Pour out the beans, save for another day.
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14
Stir the tuna mixture again.
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15
Pour into pie plate.
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16
Place remaining rounds on top.
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17
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.
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18
Bake 20 to 25 minutes.
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19
Wrap tin foil around edges of crust and the top so it will not get too brown.
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20
Take out of oven and set for 10 minutes.
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21
Cut in wedges and enjoy.
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22
Note: I have made this in an 8 X 8 square pan and then cut in squares.
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23
I cut the amount of potatoes in half for the square pan.Cooking time includes the set time.
