Chicken Vegetable Pot Pie

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Step 1

Preheat oven to 375. Cook vegetables according to package directions; drain. In a 2 quart saucepan over medium heat, in hot butter. Cook onion, celery and thyme until onion is tender, until onion is tender. Add soups and milk. Stir until smooth. In a 2 quart oblong dish, combine chicken, cooked vegetables and pepper. Add soup mixture, stirring gently to mix. Unroll crescent rolls without separating pieces. Firmly press to seal. Cut dough lenghtwise into 8 strips, about 3/4 inches wide. Arrange dough strips over chicken mixture to form a lattice, cutting strios as necessary to fit. Press ends of strips to baking dish. Bake 30 to 40 minutes. Cover edges with foil after 20 minutes if pastry browns too quickly.