Chicken Pot Pie

First, gather all ingredients used.
1 Large can of Veg-All Original Mixed Vegetables 29oz.(1 lb. 13 oz.)
1 Container of Crescent Rolls(That has 8 rolls in it).
2 Cans- Cream of Mushroom( 10.5 oz.) or Cream of Celery or Cream of Chicken
1 Can- Chunk Chicken Breast(2.5 oz.)

Second, Unroll crescent roll, then gently go over it with a roller. Then cut a few strips to go in your greased pan( Leave the rest of uncooked dough in 1 large piece for the top of your pie later). Cook on 350 degrees for 11- 13 minutes or golden brown.

Third, In a mixing bowl add 2 cans of Cream of Mushroom(or your substitute). Drain can of Veg- All, then add to mix. Drain half or more(if you like it thicker) of chicken broth out of your can of chicken. Add a dash of salt and pepper.

Fourth, Pour your mixed ingredients on top of cooked crescent roll strips.

Use rest of rolled out crescent roll to cover top of your pie, put back into oven.
Cook for 13 minutes at 350 degrees or until top crust is also golden brown.

You can broil the last couple of minutes, to give it an extra crunch. Let it cool and enjoy..