Chicken Pot Pie

• 4 chicken breasts
• 1 stick margarine
• 3 bay leaves
• 1 Tbsp. thyme
• 2 Tbsp. sweet basil
• 1 can Veg-All
• 1 onion, chopped
• 2 Tbsp. margarine
• 4 cubes chicken bouillon
• 1 tsp. oregano
• 4 Tbsp. flour
• 4 Tbsp. margarine
• 1 can crescent roll dough

1. Simmer chicken breasts, 1 stick margarine, chicken bouillon and spices in stock pot with sufficient water to cover for about 4 hours.
2. Remove chicken and bay leaves.
3. Cool chicken and dice. Saute onion in 2 tablespoons margarine until transparent.
4. Combine the flour and 4 tablespoons margarine in skillet; cook until slightly browned.
5. Take pot with chicken broth off fire.
6. Add roux; stir until thickened.
7. Add onion, diced chicken and Veg-All. Pour into baking dish.
8. Cover with crescent roll dough.
9. Bake according to instructions on roll can.

chicken breasts, margarine, bay leaves, thyme, sweet basil, vegall, onion, margarine, chicken bouillon, oregano, flour, margarine, crescent roll

Taken from www.cookbooks.com/Recipe-Details.aspx?id=649932 (may not work)