1-Start by preheating your oven to 400°F (200°C) and gather your ingredients, including the cooked chicken breasts and frozen vegetables. Press one tube of refrigerated crescent roll dough into a greased 13×9-inch baking dish and bake it until golden for a sturdy base.

2-Next, in a skillet, sauté the diced onion in olive oil until it’s soft and fragrant. Add the bite-sized chicken pieces, thawed peas and carrots, diced potatoes, seasonings like poultry seasoning and garlic powder, chicken broth, and cream of chicken soup. Stir everything together and cook until heated through, creating that creamy filling.

3-Once ready, spread the mixture over the baked crust in the dish. Stretch the second tube of crescent rolls over the top as the crust, cut a few slits for steam to escape, and brush with whole milk for a golden finish. Bake uncovered until the top is crispy and brown, then let it cool slightly before serving. This method ensures a dish that’s both hearty and straightforward, perfect for busy nights.