Salmon Pot Pie

Salmon Pot Pie - 33g Carbs, 2g Fiber, 7g sugar

From Www.Chickenofthesea.Com

This New Twist on an Old Favorite is a Delicious Baked SalmonPie With Vegetables And Cheese. it Takes Less Than an HourTo Prepare, And You Can Substitute The Salmon With tuna, CrabOr Shrimp!

Preparation Time: 15 Minutes

Cooking Time: 15-20 Minutes

& Boneless Pink Salmon Pouch
 * 1 (7.1-Oz) Pouch Chicken of The Sea Premium Skinless
 * 1 Cup Frozen Vegetables
 * 1 Cup milk **note
 * 2 Tbsp cornstarch
 * 1/2 to 1 Cup Shredded Cheddar Cheese **note
 * 8 oz Can Refrigerated Crescent Roll Dough
 * 1 Cup chicken broth

Preheat Oven to 375 Degrees F.

In Medium Saucepan, Combine Broth And Vegetables; Bring toA Boil. Reduce Heat to Medium And Cook For Two Minutes.Meanwhile, Dissolve cornstarch in milk. Whisk milk MixtureInto Vegetables And Cook Until Thickened; Remove From Heat.Add Chicken of The Sea Salmon, Cheese And pepper. SpoonFilling Into Four (1 to 1 1/2 Cups) Individual Pie Pans orIndividual Casserole Dishes. Separate Crescent Dough IntoFour Rectangles; Cut Each Rectangle Into Six Strips. FirmlyPress Six Dough Strips, in a Crisscrossing Pattern, OverEach Pie. Trim Off Excess Dough. Bake Pies 15 to 20 MinutesOr Until Crust is Golden Brown.

Makes 4 Servings

Serving Suggestion:

Substitute Chicken of The Sea Pink Skinless & Boneless SalmonWith Chicken of The Sea Chunk Light tuna, Albacore tuna,Smoked Pacific Salmon, Crab or Shrimp.

Serving Size 1 Pot Pie

Nutrition Information:
 * 379 Calories, 172 Calories From Fat, 19g Fat, 8g Saturated Fat,
 * 33g Carbs, 2g Fiber, 7g Sugars, 19g Protein, 37mg Cholesterol,
 * 1040mg Sodium, 34% Vitamin a, 6% Vitamin c, 20% Calcium, 11% Iron


 * note: Use Reduces or Low Fat Cheese And milk!

This is High in Sodium... so it is Not Good For aLow Sodium Diet! Take Care, Gloria

contributed by :

 * ]_Friends/ Healthy Recipes For diabetic Friends Y-Group]