Best Pillsbury Chicken Pot Pie and Vote !

Fall is just around the corner.  In fact, we are enjoying a last soiree at the beach before it cools off for another season.

And I love to cook in the Fall.  There are all those fun recipes that are wonderful for your family and friends.  Here is one of my favorite recipes for Fall - the comfort food - Chicken Pot Pie!  My friend Jennifer of One Moms World developed this recipe and is a Finalist in the Pillsbury My Crescent Contest!  

Enjoy the recipe and Vote for Jennifer!   And you too have a chance to win a cash prize from Pillsbury.

Chicken Pot Pie

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• Prep Time: 10 Min
• Total Time: 35 Min
• Makes: 6 servings
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INGREDIENTS

• 1 bag (16 oz) frozen mixed vegetables
• 2 cups cubed cooked chicken
• 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup
• 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS

1. In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
2. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
3. Bake at 350°F 25 to 30 minutes or until top is golden brown. 

This recipe is published at the "Taste of Tuesday!"   Please share one of your favorite Fall recipes?

Warmly, Carolina Mama