Source: Emma (California)

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Ingredients:

•  1 lb chicken breast 
• 2 can cream of chicken condensed soup 
• 1/2 tsp poultry seasoning
• 1/4 cup onion
• 12 oz peas and carrots
• 2 cup potatoes                 
•  1 cup water​
• ​2 cans crescent rolls

Directions:

1. Grill chicken breasts until cooked through. Allow chicken to cool.
2. Sauté diced onions until transparent. Set aside.
3. Dice chicken into 1/2″ cubes.
4. Preheat oven to 350. Grease an 11×13″ baking dish.
5. Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of a prepared dish. Don’t worry if sides do not go all the way up.
6. Bake for 20 minutes or until crust is light brown. Allow crust to cool.
7. In a large skillet, combine chicken cubes, diced onion, water, potatoes, peas, and carrots.
8. Stir and cook over medium heat until ingredients are warm (5-10 minutes).
9. Add soup and poultry seasoning and continue heating for another 5 minutes. If the sauce looks too thick, slowly add a little more water until desired consistency is reached.
10. Pour chicken mixture over baked crust and spread evenly.
11. Unroll another can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish. Bake for 25 minutes or until top is golden brown.
12. Enjoy! ​

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