-3 chicken breasts (I used a rotisserie chicken instead)
-12 oz frozen peas and carrots
-2 cups frozen diced potatoes
-1/2 onion diced
-2 cans cream of chicken condensed soup
-1 cup chicken broth
-1/2 teaspoon poultry seasoning
-1 teaspoon of pepper
-2 cans refrigerated crescent rolls
-I also added some onion and garlic powder (just eyeball it until your ancestors tell you to stop)
-1 1/2 tablespoons of chicken soup base
•Preheat oven to 350
•Grease 11×13 baking dish
•Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared dish. Don’t worry if sides do not go up all the way.
•Bake the crescent roll crust according to instructions
•allow to cool
•In a large skillet, combine chicken, diced onion, chicken broth, potatoes, peas and carrots, cream of chicken soup, poultry seasoning, pepper, garlic and onion powder
•Stir and cook over medium heat until ingredients are warm (5-10 minutes). Thick, slowly add a little more water until desired consistency is reached.
•Pour chicken mixture over baked crust and spread evenly. Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.
•Bake for 25 minutes or until top is golden brown
•Allow it to set for a few minutes – cut and serve.
