RECIPE INDEX
Shrimp & Tuna Pot Pie
 
Try this refreshing change from your tuna casserole! The biscuit crust is simple and nutritious, and also reheats wonderfully in the microwave. Ask for broccoli and cheddar soup at your supermarket, or substitute cheddar cheese soup. The black olives go well with tuna, but may be omitted if you prefer. Use bran flakes from wheat or oats to prevent the soft dough from sticking to your pastry board: they give a toasty flavor and texture after baking.

Filling

2 tins tuna, drained

¼ lb frozen shrimp

1 can broccoli and cheddar soup (Campbell’s)

1 cup riced potatoes, or mashed

2 tbls fresh dill or 1 tsp dried dill

1 tbls Dijon mustard

1 tsp cracked pepper

¼ lemon, juiced

½ bell pepper, diced

6 chopped black olives, optional

1/2 cup shredded cheese, optional

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Crust

1 cup flour

1 tsp baking powder

1/8 tsp baking soda

¼ tsp salt

¼ cup cold shortening/butter

½ cup buttermilk

1/8 cup bran flakes, oat or wheat

Medium-sized Shrimp

Whisk the soup in a bowl with the water from the defrosted shrimp and the potato.  Place the seafood on a plate and sprinkle with lemon juice.

Chop the bell pepper and mix the dry ingredients for the crust.  Measure the shortening and cut into the dry ingredients to resemble coarse crumbs.

Preheat the oven to 425° F.  Grease an 8” pie plate.

Drain the lemon from the fish into the soup mixture.  Whisk the sauce with seasonings, then fold in the peppers and seafood (and the optional cheese and olives). Spread the mixture evenly in the pie plate.

Seafood Pie Crust
Add the buttermilk to the dry ingredients and stir lightly. Turn out on a flexible plastic board coated with half of the bran; top with remaining bran and knead 8 times or so, adding more bran if necessary to prevent sticking.  Pat the dough out to an 8” round roughly ½ inch thick.  Lift the plastic board and curl it back away from the dough.  Place the dough and board on the pie plate and gently scrape the dough away from the board with a knife. Use the section of dough from the vent to decorate the crust, then sprinkle with fennel seeds or sesame seeds.
Lemon Juicer

Place the pie plate on a large pan like a pizza pan as a precaution, and place it in the hot oven.  Bake for 25 minutes until the crust has browned nicely and the filling bubbles.  Remove and allow to cool for a few minutes, then use a pie lifter to cut sections in the crust and lift out the filling to serve.

This pie reheats beautifully in the microwave because the biscuit topping is very soft and tender.

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