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Tuna
Pot Pie
1 can (12 oz.) Chicken of the Sea® Chunk
Light or Solid White Tuna, drained and flaked
1 cup water
1 tsp. (1 cube) chicken-flavored bouillon
1 cup frozen vegetables
1 cup milk
2 Tbsp. cornstarch
1/2 to 1 cup shredded cheddar cheese
1 can (8 oz.) refrigerated crescent roll
dough
In medium saucepan, combine water, vegetables
and bouillon. Bring to a boil; cook for
two minutes over medium heat. Dissolve cornstarch
in milk; stir into vegetables and cook until
thickened. Stir in tuna and cheese. Spoon
mixture into four (1 to 1 1/2 cup) individual
pie pans or casserole dishes. Separate crescent
dough into four rectangles; firmly press
topping down, crisscrossing six dough strips
over each pot pie; trim excess dough. Bake
pies at 375°F for 15 to 20 minutes.
Makes 4 servings.
PREP TIME: 20 minutes
BAKE TIME: 15 to 20 minutes
Source: ©1999 Chicken of the Sea International
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