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Salmon Pot Pies Ingredients: One can of (6 ounces) skinless boneless pink salmon, well drained 1 cup water 1 teaspoon or 1 cube chicken-flavored bouillon 1 cup frozen vegetables 1 cup milk 2 tablespoons cornstarch 1/2 to 1 cup shredded Cheddar cheese One can of (8 ounces) refrigerated crescent roll dough Directions: In a 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 salmon and cheese. Spoon mixture into four (one to 1-1/2-cup) individual pie pans or casserole dishes. Separate crescent dough into four rectangles; cut each rectangle into six strips. Firmly press topping, crisscrossing six dough strips over each potpie; trim excess dough. Bake pies at 375-degrees for 15 to 20 minutes. Recipe makes four servings.
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