This quick and easy recipe is good old fashioned comfort food with a twist. Using the crescent roll dough for the topping gets rid of that heavy pie crust. Just open the package and spread on top. I didn’t even bother with an egg wash. If I was having company and served the dish at the table I might have. It just isn’t necessary.  If you use cream you need less flour to thicken the sauce, Bake for 30 minutes at 350 degrees to get a nice golden crust.

Chicken Pot Pie
prep time 15 min
cooking time 30 min 

Ingredients
1 breast and  both thighs from roasted chicken shredded
salt/pepper to taste
2 cups frozen mixed vegetables
1/2 cup chicken broth
1/2 cup milk or cream
1 tsp thyme
1 tsp parsley
2-4 Tbsp flour for thickening
1 tube crescent roll dough

In a pot add shredded chicken to pot stir in frozen vegetables, spices and flour. (if you use cream use less flour) Add chicken broth and stir. As it thicken stir in milk or cream to desired consistency. Pour mixture into a square baking dish.Top off with dough. Bake at 350 degrees for 30 minutes until crust is golden and dish is bubbly.