Tuna Pot Pie (serves 4)

1 can Chunk light tuna in water or Albacore tuna, drained and flaked
1 cup water
1 teaspoon or cube of chicken-flavored bouillon
1 cup frozen vegetables
1 cup milk
2 tbsp. cornstarch
1/2 to 1 cup shredded cheddar cheese
1 can (8oz.) refrigerated crescent roll dough

In a medium saucepan, combine water, vegetables and bouillon. Bring to
a boil, then cook for two minutes over a medium heat.Dissolve
cornstarch in milk; stir into vegetables and cook until thickened.
Stir in tuna and cheese. Spoon mixture into 4 separate pie pans about
(1 to 1 1/2 cups) for individual servings or into casserole
dishes.Separate crescent dough into 4 rectangles and cut into about 6
strips each.Attach topping by crisscrossing the strips over the pot
pies, press them down firmly. Trim off the excess dough from the sides
of the dishes.
Bake at 375 degrees F for15 to 20 minutes.

Enjoy! We love these here in our home.