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Deviled Tuna Pot Pie

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Ingredients
  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
  Flour 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
  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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy

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