Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Tuna Pot Pie




List of Ingredients



• 12 oz chunk light tuna, drained
  
• 1 cup water
  
• 1 tsp chicken-flavored bouillon
  
• 1 cup frozen vegetables
  
• 1 cup milk
  
• 2 T cornstarch
  
• 1 cup cheddar cheese, shredded
  
• 8 oz refrigerated crescent roll dough
  






Instructions



1. 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 to 1 1/2 cups) individual pie pans or casserole dishes. Separate crescent dough into four rectangles; cut each rectangle into six strips. Attach topping by crisscrossing six dough strips over each pot pie and pressing down firmly; trim excess dough. Bake pies at 375 degrees for 15 to 20 minutes.