Asparagus and Tuna Refrigerator Biscuit Pot Pie |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
3 tablespoons unsalted butter |
1/2 medium sweet onion, chopped |
1/2 lb fresh asparagus, washed and cut in 1 inch pieces |
1 (4 ounce) can mushroom stems and pieces, drained |
2 tablespoons flour |
1 (14 1/2 ounce) can low sodium chicken broth |
3 ounces cream cheese |
1 (7 ounce) can albacore tuna in water, drained |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground black pepper |
salt, to taste |
1 (7 1/2 ounce) can refrigerated buttermilk biscuits |
Directions:
1. Preheat oven to 450 degrees.
2. Melt 2 TBS of the butter in a 10 or 12 skillet over medium heat.
3. When butter stops foaming, add chopped onion and cook until it starts to soften.
4. Add prepared asparagus and 1 TBS of the chicken broth.
5. Cover and steam 5 minutes or until asparagus is tender-crisp and liquid has evaporated.
6. Add the remaining 1 TBS of butter.
7. When melted, add 2 TBS flour and cook while stirring for 1 minute.
8. Slowly add chicken broth a few TBS at a time, stirring constantly to blend in flour and make a smooth sauce.
9. Add remaining ingredients (EXCEPT for biscuits) and cook until cream cheese is melted and sauce is smooth.
10. Adjust seasonings to taste.
11. Place tuna and vegetable mixture in a lightly oiled 3 quart casserole.
12. Put in preheated oven and cook 10 minutes or until bubbling.
13. Remove from oven and top with refrigerator biscuits.
14. Return to oven and bake for 10 additional minutes or until biscuits are golden brown.
15. Allow to cool 5 - 10 minutes before serving.
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