A delicious baked salmon pie with vegetables and cheese.
Salmon Pot Pie
1 (5-oz.) pouch Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1 cup frozen vegetables
1 cup milk
2 Tablespoon cornstarch
1/2 to 1 cup shredded Cheddar cheese
1 8 oz. can refrigerated crescent roll dough
1 cup chicken broth
Preheat oven to 375ºF. In medium saucepan, combine broth and vegetables; bring to a boil. Reduce heat to medium and cook for two minutes. Meanwhile, dissolve cornstarch in milk. Whisk milk mixture into vegetables and cook until thickened; remove from heat. Add Chicken of the Sea® Salmon, cheese and pepper. Spoon filling into four (1 to 1 1/2 cups) individual pie pans or individual casserole dishes. Separate crescent dough into four rectangles; cut each rectangle into six strips. Firmly press six dough strips, in a crisscrossing pattern, over each pie. Trim off excess dough. Bake pies 15 to 20 minutes or until crust is golden brown. Makes 4 servings.
15 minutes, Cooking time 15 to 20 minutes
Substitute Chicken of the Sea® Pink Skinless & Boneless Salmon with Chicken of the Sea Chunk Light Tuna, Albacore Tuna, Smoked Pacific Salmon, Crab or Shrimp.
Serving Size 1 pot pie; Calories 379; Calories from Fat 172; Saturated Fat 8; Carbohydrates 33; Fiber 2; Sugars 7; Protein 19; Cholesterol 37; Sodium 1040; Vitamin A 34%; Vitamin C 6%; Calcium 20%; Iron 11%;