Tuna Pot Pie

1/2 cup onion
2 tsp. margarine
1 can (4 oz.) mushrooms, drained
1 tsp parsley flakes
1 tsp dill weed
1/2 tsp. salt
1/8 tsp. pepper
1 tsp chicken bouillon granules
3 Tbsp. flour
1 cup water
1 cup milk
1/2 cup cheddar cheese, grated
1 can (6 oz.) tuna, drained
Pastry for single-crust pie

In a large skillet saute onion in margarine until tender. Add mushrooms, parsley, dill weed, salt, pepper and bouillon. Sprinkle flour over mixture and blend well. Gradually stir in water and milk. Cook until mixture thickens; stir constantly. Mix in cheese and tuna. pour into a lightly oiled medium casserole dish. Roll pastry over tuna mixture and flute edge. Cut slits in top of pastry for steam to escape. Bake at 400* F. for 12-15 minutes or until crust is a light golden brown. Yield 6 servings.
Variation: Top tuna mixture with biscuits. Bake at 425*F. for 12-15 minutes.
EFNEP