Deviled Tuna Pot Pie Recipe
Ingredients
1 tablespoon unsalted margarine
1 medium size yellow onion, chopped fine
2 cloves garlic, minced
1 large stalk celery, sliced thin
1 cup fresh or frozen whole kernel corn
1 jar pimientos, drained and chopped fine
1/4 teaspoon black pepper
4 teaspoons flour
1 cup low sodium chicken broth
1/2 cup skim milk
2 tablespoons grated Parmesan cheese
2 teaspoons Dijon or spicy brown mustard
2 teaspoons lemon juice
2 cans water packed light tuna, drained and flaked
4 refrigerator buttermilk biscuits, halved horizontally and slightly flattened
1/8 teaspoon paprika
Directions
Preheat the oven to 450°F.
In a medium size heavy saucepan, melt the margarine over moderate heat; add the onion, garlic, celery, corn, pimientos, and black pepper, and cook, covered, for 5 minutes or until the onion is soft.
Blend in the flour, then the chicken broth and milk, and cook, stirring constantly, until the mixture has thickened about 3 minutes.
Add the cheese, mustard, and lemon juice.
Remove from the heat; fold in the tuna.
Transfer all to an ungreased shallow 5 or 6 cup casserole.
Arrange the biscuits on top, sprinkle with the paprika, and bake, uncovered, about 10 minutes or until the biscuits are golden.
In a medium size heavy saucepan, melt the margarine over moderate heat; add the onion, garlic, celery, corn, pimientos, and black pepper, and cook, covered, for 5 minutes or until the onion is soft.
Blend in the flour, then the chicken broth and milk, and cook, stirring constantly, until the mixture has thickened about 3 minutes.
Add the cheese, mustard, and lemon juice.
Remove from the heat; fold in the tuna.
Transfer all to an ungreased shallow 5 or 6 cup casserole.
Arrange the biscuits on top, sprinkle with the paprika, and bake, uncovered, about 10 minutes or until the biscuits are golden.
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