SALMON POT PIES

1 can (6 oz.) Chicken of the Sea.
Skinless Boneless Pink Salmon, well drained
1 cup water
1 teaspoon or 1 cube chicken-flavored
bouillon
1 cup frozen vegetables
1 cup milk
2 tablespoons cornstarch
1/2 to 1 cup shredded cheddar cheese
1 can (B oz.) refrigerated crescent roll dough

In medium saucepan, combine water, vegetables and bouillon. Bring to a boil; cook for two minutes over medium heat. Dissolve cornstarch in milk; stir into vegetables and cook until thickened. Stir in salmon and cheese. Spoon mixture into four (1 to 1-1/2 cups) individual pie pans or casserole dishes. Separate crescent dough into four rectangles; cut each rectangle into six strips. Firmly press topping, crisscrossing
six dough strips over each pot pie, trim excess dough. Bake pies at 375 degrees for 15 to 20 minutes.

Makes 4 servings.