Deviled Tuna Pot Pie Recipe


Health IndexHealthyCuisine
Main Ingredient


 Unsalted margarine1 Tablespoon
 Yellow onion1 Medium, chopped
 Garlic2 Clove (10 gm), minced
 Stalk celery1 Large, sliced
 Whole kernel corn1 Cup (16 tbs) (Fresh/Frozen)
 Pimientos8 Ounce, drained and chopped
 Black pepper1⁄4 Teaspoon
 Flour4 Teaspoon
 Low sodium chicken broth1 Cup (16 tbs)
 Skim milk1⁄2 Cup (8 tbs)
 Grated parmesan cheese2 Tablespoon
 Dijon mustard/Spicy brown mustard2 Teaspoon
 Lemon juice2 Teaspoon
 Water packed light tuna2 Can (20 oz), drained and flaked
 Refrigerator buttermilk biscuits4 , halved horizontally and slightly flattened
 Paprika1⁄8 Teaspoon


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.