I've had this recipe a long time, and I use it frequently for pot luck lunch.

EASY CHICKEN POT PIE

1 broyler/fryer chicken, stewed until tender enough to pull from bones
1 package frozen peas & carrots
1/2 cup instant rice or 1 cup cooked
1 cup water or broth
1 can each of cream of celery and cream of chicken soups
1 pkg. Pillsbury Crescent Rolls from refrigerated bread counter

Cook chicken, and remove skin, any visible fat, and remove from bones.
Cut into bite sized pieces.
Cook instant rice and peas and carrots in 1 cup broth or water until
tender crisp.
In a large bowl, combine chicken, soups, and rice and peas & carrots.
Pour into slightly greased baking dish, or sprayed with vegetable spray.
Open crescent rolls, and unroll--do not tear apart. Place the two strips
of dough over chicken mixture, fitting to edeges of baking dish.
Bake in a 425 F. oven until crust is golden brown, and pie is bubbly.
NOTE: Left-over turkey may be used for this, also.