Tuna Pot Pie

1 sheet frozen puff pastry ½ of a (17¼-ounce) package thawed

milk (for brushing on pastry)

2 medium potatoes, peeled and cubed (about 2 cups)

1 (10-ounce) package frozen peas and carrots

1 package mushroom sauce (7/8 oz. to 1 oz.)

1¼ cups milk for sauce

½ teaspoon salt

¼ teaspoon pepper

1 (9½-ounce) can tuna, flaked and drained

Preheat oven to 375*

Place puff pastry on a sheet of waxed paper. Press seams together. Invert a 9x2-inch round baking dish onto puff pastry and cut out a 9-inch circle. Place circle on an un-greased baking sheet. Brush top of pastry with milk. Bake for 18 to 20 minutes or until puffed and golden. Cool.

In a 2-quart saucepan, cook potatoes in boiling salted water for 5 minutes or until partially tender. Add peas and carrots. Return to a boil and simmer over low heat for 5 to 7 minutes or until all vegetables are tender; drain well. Keep warm.

In a small saucepan, prepare sauce using 1¼ cups milk, salt and pepper. Stir into drained vegetables. Stir in tuna. Pour mixture into baking dish. Top with baked pastry. Bake for 10 minutes or until edges are bubbly.

"For a more seasoned mixture, add 2 teaspoons dried parsley flakes and ½ teaspoon dried thyme leaves, crushed, to the sauce."