Chicken Pot Pie - Adapted from Aida Mollenkamp

1 T butter
3 chicken tenders, cut into 1-inch cubes
2/3 C chopped carrots
2 T minced onion
12 oz. mushrooms, sliced (about 5 C)
1/4 C flour (whole wheat is fine)
1 C chicken broth
1 C milk
1 C peas (frozen), or mixed veggies
1 T chives, dried (or 1/4 C fresh)
1 tsp. parsley, dried (or 1/4 C fresh)
Crescent roll dough

Begin by melting the 1 T butter in a skillet over medium heat
Add in the chopped chicken and season with salt and pepper.
Cook until chicken is almost done, then add carrots, and onion. Saute for 2-3 minutes
Add mushrooms and cook until mushrooms have shriveled.

Then, sprinkle the flour over the veggies and stir to coat, cooking an additional 1-2 minutes.
Add chicken broth, stirring as you add.

Add in milk, again stirring to create a smooth mixture. Simmer on medium heat for 5 minutes, or until the mixture thickens up.

Remove the dish from the heat. Add in the peas and herbs and stir well.
Pour the mix into a greased 8x8 inch glass baking dish.
Then, cut apart the crescent roll dough and place it over the top.

If you'd rather roll it out over the mix, you can do that too, just be sure to cut slits to vent the pot pie.

Bake at 350 for 25-30 minutes until browned and bubbly. Let dish stand 5 minutes before serving.