Chicken Pot Pie

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. skim milk
• 1/2 lb. frozen veggies (carrots, peas, beans, corn, etc.)
• 9 small red potatoes, cooked and quartered
• 2 chicken breasts, cooked and cubed
• 2 T. minced onions
• 1 tsp. pepper
• 1 pkg. crescent rolls

Preheat oven to 350 degrees. Spray a glass baking dish with cooking spray; set aside.

In a large bowl, combine soups, milk, veggies, potatoes, chicken, onions, and pepper. Mix until thoroughly combined. Pour into prepared pan.

Spread crescent roll dough out onto lightly floured surface. Press any seams closed. Cut lengthwise into 1/2" strips. Carefully arrange in a lattice pattern over the soup, chicken and veggie mixture.

Bake for 30 minutes or until pastry is golden brown. After 15 minutes, cover the edges with aluminum foil to prevent them from burning.

• Yields: 4-6 servings
• Preparation Time: 45 minutes