Chicken Pot Pie on the Fly

• 3 lbs boneless skinless chicken breasts
• 2 tablespoons oil (any kind)
• 2 tablespoons garlic powder (to taste)
• 1 tablespoon dill weed (to taste)
• 1 dash salt
• 1 dash pepper (to taste)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (15 ounce) canmixed peas and sliced carrots, drained
• 1 (15 ounce) cansliced potatoes, drained
• 0.5 (14 1/2 ounce) can chicken broth (use whole can for thinner filling)
• 1 (8 ounce) package refrigerated crescent dinner rolls

1. Pre-heat oven to 350.
2. Cut chicken into large bite sized pieces.
3. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt and pepper.
4. Cook until no longer pink.
5. While Chicken is cooking, whisk cream of mushroom soup and chicken broth together in sauce pan set on medium heat until simmering.
6. Add mixed carrots, peas, and sliced potatoes.
7. Gently stir together, and bring to simmer again.
8. Pour contents of sauce pan into 6 cup casserole dish.
9. Add cooked chicken to casserole dish, and stir together.
10. Add an additional dash or two of spices to taste, if needed.
11. Unwrap crescent rolls.
12. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam venting.
13. Bake 12-15 minutes or until crescent rolls are light brown.
14. Let sit for 5 minutes for proper steam venting.

chicken breasts, oil, garlic, dill, salt, pepper, cream of mushroom soup, carrots, potatoes, chicken broth, rolls

Taken from www.food.com/recipe/chicken-pot-pie-on-the-fly-210459 (may not work)