Easy Chicken Pot Pie

I decided to try something new last night and it came out as the easiest and one of the best Pot Pies I have ever made!  Love this one....  The crust was so flaky on top and bottom!

Easy Chicken Pot Pie

2 pkgs. refrigerated Crescent Rolls
3 chicken breasts, cut into small pieces
6 to 8 baby carrots, sliced thinly
1 stalk of celery, sliced thinly
1 cup left over Rice Pilaf (pre-cooked)
2 green onions, chopped
2 Tbsp. diced red onion
1 large potato, peeled and diced
1 can cream of chicken soup
1/8 cup evaporated milk
1 Tbsp. butter
1 quart of water
1 Tbsp. salt
1 Tbsp. ground pepper
Melted butter to brush top (2 Tbsps.)

Add 1 quart of water, chicken, potato, carrots, celery and onions to a stock pot.  Boil for approximately 15 minutes or until chicken and potatoes are done, but potatoes are not mushy.  Drain.  Add back to the pan and combine cream of chicken, butter, evaporated milk, salt and pepper.  Stir well to mix for about 5 minutes and then remove from heat. 

Using a 9x9 pan, spray bottom and sides with cooking spray.  Press 1 package of Crescent Rolls into the bottom, pinching the edges together.  Ladle in the chicken mixture and spread out evenly.  Top with the other roll of Crescent Rolls and pinch the edges together.  Brush the top crust with melted butter.

Bake in a pre-heated 350 degree oven for about 18 to 20 minutes (just until top is browned).

Remove and Enjoy!