Devilled Tuna Pot Pie


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Here's a really different recipe for you to try and not too fattening either.

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  • 1 Tbs. unsalted margarine
  • 1 medium-size yellow onion, chopped fine
  • 2 cloves garlic, minced
  • 1 large stalk celery, sliced thin
  • 1 C. fresh or frozen whole kernel corn
  • 1 4 oz. jar pimientos, drained and chopped fine
  • 1/4 tsp. black pepper
  • 4 tsp. flour
  • 1 C. low-sodium chicken broth
  • 1/2 C. skim milk
  • 2 Tbs. grated Parmesan cheese
  • 2 tsp. Dijon or spicy brown mustard
  • 2 tsp. lemon juice
  • 2 6 1/2 oz. cans water-packed light tuna, drained and flaked
  • 4 refrigerator buttermilk biscuits, halved horizontally and slightly flattened
  • 1/8 tsp. paprika


Preheat oven to 450 F. In a medium-size heavy saucepan, melt the margarine over medium-heat; add the onion, garlic, celery, corn, pimentos, and black pepper and cook, covered for 5 minutes or until 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 heat; fold in the tuna. Transfer all to an ungreased shallow 5 or 6 C. casserole. Arrange the biscuits on top, sprinkle with the paprika, and bake, uncovered, about 10 minutes or until the biscuits are golden. Serves 4.

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