1 can tuna
1 sm. can peas
2 med. potatoes
2 carrots, diced
1 sm. onion, chopped
1/2 c. diced celery
1 tbsp. butter
Salt & pepper
1 pie shell

Cook potatoes, carrots and celery in least amount of water until tender. Add tuna and peas without draining cooked vegetables. Thicken with about 2 tablespoons flour in 1/3 cup milk. Pour in casserole dish (2 quart), dot with butter and cover with pie crust rolled to shape of dish. Bake at 350 degrees for about 20 minutes until crust is brown and flaky. Serves 6 to 8.