Deviled Tuna Pot Pie Recipe
Ingredients
| 1 tablespoon unsalted margarine | ||
| 1 medium size yellow onion, chopped fine | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 large stalk celery, sliced thin | ||
| Whole kernel corn | 1 Cup (16 tbs), frozen | |
| 1 jar pimientos, drained and chopped fine | ||
| Black pepper | 1/4 Teaspoon | |
| Flour | 4 Teaspoon | |
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 2 teaspoons Dijon or spicy brown mustard | ||
| Lemon juice | 2 Teaspoon | |
| 2 cans water packed light tuna, drained and flaked | ||
| 4 refrigerator buttermilk biscuits, halved horizontally and slightly flattened | ||
| Paprika | 1/8 Teaspoon | |
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.
Chef
