Source: dLife

A modern version of the traditional pot pie, made with tuna, peas, and cheddar cheese in a creamy sauce.

Servings

12 oz Fish, tuna, light, unsalted, canned, with water, drained , flaked
1 cup Peas, garden, frozen , thawed
10.75 oz Soup, cream of mushroom, condensed, canned
0.67 cup nonfat dry milk powder
0.75 cup cold water
0.75 cup reduced fat baking mix
1 tsp dried parsley
0.33 cup low fat cheddar cheese, shredded

1 Cook the tuna, peas, and mushroom soup in a skillet over medium heat, stirring occasionally.
2 While the tuna is cooking, combine the dry milk powder and water in a mixing bowl, and then stir 1/2 a cup of this mixture into the tuna. Lower the heat and let simmer.
3 While tuna is simmering, mix together the baking mix, parsley flakes, Cheddar cheese, and remaining 1/3 cup of the milk mixture. Drop 6 equal portions of this mixture onto the tuna in the skillet.
4 Cover and continue to let simmer for 15 minutes.

Place peas in a colander and rinse under hot water for one minute to thaw quickly. Also, use low-sodium mushroom soup if possible.