Recipe: Tuna Pot Pies (using refrigerated crescent roll dough)

TUNA POT PIES

1 cup water
1 cup frozen vegetables
1 teaspoon chicken flavored bouillon
2 tablespoons cornstarch
1 cup milk
2 cans (6 oz. each) chunk light tuna, drained
1 cup shredded cheddar cheese
1 (8 ounce) pkg. refrigerated crescent roll dough

Preheat oven to 375 degrees F.

In medium saucepan, combine water, vegetables and bouillon. Bring to a boil, cook for two minutes over medium heat.

Dissolve cornstarch with milk, stir into vegetables and cook until thickened.

Stir in tuna and cheese. Spoon mixture in four (1 1/2 cup) individual pie pans or casserole dishes.

Separate crescent dough into four rectangles; cut each rectangle into six strips. Attach topping by criss-crossing six dough strips over each pot pie and pressing down firmly; trim excess dough.

Bake pies at 375 degrees F for 15 20 minutes.

Servings: 4
Source: Chicken of the Sea