Chicken Pot Pie

• 6 boiled eggs
• 4 carrots
• 3 to 4 stalks celery
• 1 medium onion
• 1 can cream of chicken soup
• 1 can crescent rolls
• 3 c. cooked, deboned chicken (save broth)

1. Roll out crescent rolls and cut into strips.
2. Use half to crisscross bottom of baking dish.
3. Cook carrots, onions and celery in small amount of water.
4. Place half of this mixture on on top of the crescent rolls.
5. Add a layer of sliced boiled eggs, put small amount of pepper on eggs. Add chicken cut into bite sized pieces.
6. Cook soup until melted and add chicken broth.
7. Put enough of this mixture to cover the first layer in the dish.
8. Repeat the layers of vegetables, egg and chicken.
9. Crisscross remaining crescent roll strips on top.
10. Pour remaining broth on top as this makes it brown.
11. Cook one hour at 350 degrees or until brown.

eggs, carrots, stalks celery, onion, cream of chicken soup, crescent rolls, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70128 (may not work)