New Fashioned Chicken Pot Pie

By carvalhohm

Ingredients

• 2 (15 ounce each) cans mixed vegetables, drained
• 2 (10 3/4 ounce each) cans condensed cream of potato soup
• 1 cup milk
• 1 (10 ounce) can chunk-white chicken, drained and flaked
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (8 ounce) container refrigerated crescent rolls

Preparation

Step 1

Preheat oven to 400 degrees. Coat 9-inch deep-dish pie plate with cooking spray.

In large bowl, combine all ingredients except crescent rolls; mix well.

Pour into prepared pie plate. Bake 20 minutes, or until bubbly and hot.

Meanwhile, separate crescent rolls into 8 triangles. Beginning at wide end, roll each piece of dough up halfway.

When chicken mixture has baked 20 minutes, place triangles over chicken mixture, with wide ends touching outside of pie plate and narrow ends meeting in center of pie plate. Bake 12 to 18 minutes, or until crust is golden brown.