Lunch: Crescent Cook's Chicken Pot Pie

An easy WOW from a Crescent Cook: A comfort-food classic is now an simple meal ready in just 35 minutes!

Ingredients

1 bag (16 oz) frozen mixed vegetables
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup
1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Instructions

In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
Bake at 350 °F 25 to 30 minutes or until top is golden brown.

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