Turkey-Vegetable Pot Pie

• 1 (16 oz.) pkg. frozen mixed vegetables (broccoli, cauliflower and carrots)
• 2 Tbsp. margarine
• 1/2 c. onion
• 1/2 c. sliced celery
• 1/2 tsp. thyme
• 1 can Campbell's condensed cream of broccoli soup
• 1 can Campbell's cream of chicken soup
• 1 c. milk
• 3 c. cooked turkey or chicken
• 1/4 tsp. pepper
• 1 pkg. refrigerated crescent rolls

1. Preheat oven to 375u0b0.
2. Cook vegetables according to directions; drain.
3. In 2-quart saucepan, saute onion, celery and thyme in margarine.
4. Add soups and milk; stir until smooth.
5. In 8 x 12-inch baking dish, combine turkey, cooked vegetables and pepper.
6. Add soup mixture, stirring gently to mix.
7. Unroll crescent rolls without separating pieces.
8. Firmly press perforations to seal.
9. Cut dough lengthwise into 8 strips, about 3/4-inch wide.
10. Arrange dough strips over chicken mixture to form a lattice.
11. Press ends of strips to baking dish.
12. Bake 30 minutes or until golden brown. Cover edges with foil if pastry browns too quickly.

frozen mixed vegetables, margarine, onion, celery, thyme, campbells condensed cream of broccoli soup, campbells cream, milk, chicken, pepper, crescent rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358597 (may not work)