Karen'S Chicken Pot Pie

• 1 large pie crust (homemade or bought)
• 1 cooked and deboned chicken
• broth from chicken
• 3 cans cream of chicken soup
• 1 or 2 small cans green peas
• 4 to 5 medium potatoes, pre-cooked
• 2 cans of crescent rolls
• salt and pepper to taste

1. Grease a 9 x 13 inch casserole dish.
2. Press pie crust to conform to bottom of casserole dish.
3. Break chicken into small pieces and place on crust.
4. Mix soup with broth from chicken (as much broth as you need to get soupy consistency).
5. Add peas and potatoes to mixture; pour over chicken.
6. Add salt and pepper to taste.
7. Take crescent rolls out of cans and slice roll into 1 inch strips.
8. Unroll strips and place in a criss-cross pattern over pie filling.
9. Bake at 350 to 400u0b0 for 40 to 45 minutes.
10. Cover lightly with foil if needed.

pie crust, chicken, broth from chicken, cream of chicken soup, green peas, potatoes, crescent rolls, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9245 (may not work)