Easy Chicken Pot pie
3 cups frozen mixed vegetables (carrots, corn, green beans, peas) or whatever you have. I used corn caulifloer
2 cups Kraft Double Cheddar Shredded Cheese to taste
1 can (10 fl oz/284 mL) low-fat condensed cream of chicken soup
1 can (235 g) refrigerated crescent dinner rolls
HEAT oven to 375oF.COMBINE first 4 ingredients in 13x9-inch baking dish. UNROLL dough; place over chicken or tuna mixture BAKE 20 to 25 min. or until crust is golden brown.
This is a great way to use leftover cooked chicken, turkey tuna or whatever.
For a more golden crust, brush 1 beaten egg over pie before baking as directed.