Quick Chicken Pot Pie

• 2 whole large skinless, boneless chicken breasts
• 2 Tbsp. margarine or butter (1/4 stick)
• 1 small onion, minced
• 2 Tbsp. cornstarch
• 1 (16 oz.) pkg. frozen mixed vegetables (carrots, cauliflower, green beans, zucchini and butter beans)
• 1 envelope chicken flavor bouillon
• 1 c. half and half
• 1 Tbsp. Dijon mustard
• 1/4 tsp. dried rosemary leaves, crushed
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 (8 oz.) pkg. refrigerated crescent dinner rolls

1. About 45 minutes before serving, cut chicken breasts into bite size pieces.
2. In 10-inch skillet with oven-safe handle (or cover skillet handle with heavy-duty foil when baking in oven later) over medium heat, in hot margarine or butter, cook chicken breasts, half at a time, until lightly browned.
3. With slotted spoon, remove chicken to bowl.
4. Preheat oven to 400u0b0.
5. In drippings remaining in skillet, cook onion until tender. In cup, stir cornstarch and 3/4 cup water until smooth. Add cornstarch mixture, frozen vegetables, bouillon, half and half, mustard, rosemary, salt and pepper to skillet.
6. Heat to boiling, stirring constantly. Stir in chicken. Remove skillet from heat.

skinless, margarine, onion, cornstarch, frozen mixed vegetables, chicken flavor, mustard, rosemary, salt, pepper, rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275616 (may not work)