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 salmon pie with vegetables and cheese. It takes less than an hour to prepare, and you can substitute the salmon with tuna, crab or shrimp! Preparation Time: 15 minutes Cooking Time: 15-20 minutes

1 (7.1-oz) pouch Chicken of the Sea Premium Skinless & Boneless Pink Salmon Pouch 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 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

Serving Suggestion: 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 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

This is high in sodium... so it is not good for a low sodium diet! Take care, Gloria
 * Note: Use reduces or low fat cheese and milk!

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group