Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pink Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (7.1-oz) pouch Chicken of the Sea premium skinless and boneless pink salmon pouch
- 1 cup frozen vegetables
- 1 cup milk
- 2 tbsp cornstarch
- ½ to 1 cup shredded cheddar cheese
- 8 oz can refrigerated crescent roll dough
- 1 cup chicken broth
Directions
Preheat oven to 375°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 1½ 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.