Description Edit

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! This is high in sodium... so it is not good for a low sodium diet!

Ingredients Edit

  • 1 (7.1-oz) pouch "Chicken of the Sea" premium skinless and boneless pink salmon pouch [1]
  • 1 cup frozen vegetables
  • 1 cup milk [2]
  • 2 tbsp cornstarch
  • ½ to 1 cup shredded cheddar cheese [3]
  • 8 oz can refrigerated crescent roll dough
  • 1 cup chicken broth

Directions Edit

  1. Preheat oven to 375°F.
  2. In medium saucepan, combine broth and vegetables; bring to a boil.
  3. Reduce heat to medium and cook for two minutes.
  4. Meanwhile, dissolve cornstarch in milk.
  5. Whisk milk mixture into vegetables and cook until thickened; remove from heat.
  6. Add chicken of the sea salmon, cheese and pepper.
  7. Spoon filling into four (1 to 1½ cups) individual pie pans or individual casserole dishes.
  8. Separate crescent dough into four rectangles; cut each rectangle into six strips.
  9. Firmly press six dough strips, in a crisscrossing pattern, over each pie.
  10. Trim off excess dough.
  11. Bake pies 15 to 20 minutes or until crust is golden brown.

Notes Edit

  1. Substitute "Chicken of the Sea" pink skinless and boneless salmon with "Chicken of the Sea" chunk light tuna, albacore tuna, smoked Pacific salmon, crab or shrimp.
  2. Use reduced or low fat milk!
  3. Use reduced or low fat cheese!

Nutrition Information Edit

Per serving (1 Pot Pie):

  • 379 Calories | 172 Calories From Fat | 19g Fat | 8g Saturated Fat | 33g Carbs | 2g Fiber | 7g Sugars | 19g Protein | 37 mg Cholesterol | 1040 mg Sodium | 34% Vitamin A | 6% Vitamin C | 20% Calcium | 11% Iron
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