Deviled Tuna Pot Pie
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Stalk celery||1 Large, sliced|
|Whole kernel corn||1 Cup (16 tbs) (Fresh/Frozen)|
|Pimientos||8 Ounce, drained and chopped|
|Black pepper||1⁄4 Teaspoon|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Dijon mustard/Spicy brown mustard||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Water packed light tuna||2 Can (20 oz), drained and flaked|
|Refrigerator buttermilk biscuits||4 , halved horizontally and slightly flattened|
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.