1 (6 oz.) pkg. frozen Chinese pea pods
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk
2 (6 1/2 oz.) cans tuna, drained
1/2 c. sliced green onions
1/2 c. diagonally sliced celery
1 (8 oz.) can sliced water chestnuts, drained
1 c. Bisquick baking mix
3 tbsp. water
2 tsp. soy sauce
1 tbsp. butter, melted
2 tsp. sesame seed

Heat oven to 425 degrees. Rinse frozen pea pods under running cold water to separate; drain. Mix pea pods, soup, milk, tuna, onions, celery and water chestnuts in 3 quart saucepan. Heat to boiling, stirring constantly. Reduce heat; keep warm.

Mix baking mix, water and soy sauce until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on well floured cloth covered board. Knead 5 times. Roll into 5" square. Cut dough into 1" squares. Pour hot tuna mixture into ungreased 1 1/2 quart round casserole. Top with dough squares; spread dough with melted butter. Sprinkle with sesame seed. Bake until golden brown, about 15 minutes, 5 or 6 servings.