Tempting Tuna Pot Pie

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Ingredients

• 1 tablespoon butter
• 1 small onion, chopped
• 1 (10 3/4-ounce) can condensed cream of potato soup, undiluted
• 1/4 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 (6-ounce) cans albacore tuna in water, drained
• 1 (16-ounce) package frozen vegetable medley, thawed
• 2 tablespoons chopped fresh parsley
• 1 (8-ounce) can refrigerated crescent roll dough

Directions

• 1
  Preheat oven to 350°F. Lightly grease 11 × 7-inch baking dish with nonstick cooking spray.
• 2
  Melt butter in large skillet over medium heat. Add chopped onion; cook and stir until onion is tender, about 2 minutes. Add soup, milk, thyme, salt and black pepper; cook and stir until mixture is thick and bubbly, about 3 to 4 minutes. Stir in tuna, vegetables and parsley. Spread mixture evenly in prepared dish.
• 3
  Unroll crescent roll dough and divide into triangles. Place crescent triangles on top of tuna mixture without overlapping the dough.
• 4
  Bake, uncovered, until crescent triangles are puffed and golden brown, about 20 minutes. Let stand for 5 minutes before serving.