Simple Tuna Pot Pie

• 1 cup water
• 1 chicken bouillon cube
• 1 cup frozen vegetables, NOT defrosted (personally, I use about 2 cups, and whatever I have in the freezer with success)
• 1 cup milk (I use skim)
• 2 tablespoons cornstarch
• 1/2 - 1 cup shredded cheddar cheese (I use 0.5 cup 2% sharp, and it's good and cheesy)
• 1 (7 ounce) envelope solid white tuna packed in water or (12 ounce) can chunk light tuna, drained and flaked
• 1 (8 ounce) can crescent roll dough (optional)

1. Preheat oven to 375u0b0F.
2. In medium saucepan, combine water, vegetables, and bouillon cube. Bring to a boil over medium heat; cook for 2 minutes longer.
3. Dissolve cornstarch in milk, stir into vegetable saucepan and cook until thickened (maybe a little less than 2 minutes.) Stir in tuna and cheese.
4. Spoon mixture into 4 (3/4 cup to 1.5 cup) individual pie pans or casserole dishes.
5. Optional step: Separate crescent roll dough into 4 rectangles, cut each rectangle into six strips. Attach crust by crisscrossing six dough strips over each pot pie and pressing down firmly; trim excess dough.
6. Bakes pies at 375u0b0F for 15 to 20 minutes.

water, chicken, frozen vegetables, milk, cornstarch, cheddar cheese, solid white, crescent roll

Taken from www.food.com/recipe/simple-tuna-pot-pie-140732 (may not work)