Recipe: Chicken Pot Pie (refrigerated crescent roll dough)

CHICKEN POT PIE

3 boneless skinless chicken breast, cubed
4 tablespoons olive oil, divided use
Old Bay Seasoning
salt and pepper to taste
1 large potato, diced
1/2 yellow onion, diced
3 mushrooms, diced
1 can chicken gravy
1 can mixed vegetables, drained
1 can refrigerator crescent rolls

Saute chicken in 2 Tbsp olive oil, season with seasonings, when chicken is cooked remove from heat

Saute potato, onion and mushrooms in 2 Tbsp oil until potatoes are almost cooked through.

Combine chicken, potato mixture, more seasoning, gravy, and veggies mixing well.

Pour into a rectangle glass casserole dish and cover the top with crescent rolls.

Bake at 350 degrees F for 35 minutes or until rolls are brown.

Serves: 4