Deviled Tuna Pot Pie Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 1 tablespoon unsalted margarine
 1 medium size yellow onion, chopped fine
 Garlic2 Clove (5gm), minced
 1 large stalk celery, sliced thin
 Whole kernel corn1 Cup (16 tbs), frozen
 1 jar pimientos, drained and chopped fine
 Black pepper1/4 Teaspoon
 Flour4 Teaspoon
 Low sodium chicken broth1 Cup (16 tbs)
 Skim milk1/2 Cup (16 tbs)
 Parmesan cheese2 Tablespoon, grated
 2 teaspoons Dijon or spicy brown mustard
 Lemon juice2 Teaspoon
 2 cans water packed light tuna, drained and flaked
 4 refrigerator buttermilk biscuits, halved horizontally and slightly flattened
 Paprika1/8 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.
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