Incredible Chicken Pot Pie

This is the best pot pie I've ever had! The filling is similar to a chicken flavored white sauce topped with a crescent topping. For best results use KNORR Chicken Bouillon - there is something about the seasonings they use that make it extra special. I also love the fact that it's pretty easy to make.

• Ready In: 35 mins
• Serves: 5

Ingredients

• 1⁄2 cup mayonnaise
• 2  tablespoons flour
• 1  teaspoon Knorr chicken bouillon
• 1⁄8 teaspoon pepper
• 3⁄4 cup milk
• 3  boneless skinless chicken breasts
• 10  ounces  country style  frozen vegetables, Defrosted
• 1 (8 count) package  refrigerated crescent dinner rolls

Directions

1. Cut Chicken into 1/2 inch pieces and cook quickly in a pan coated with cooking spray.
2. Preheat oven to 375 degrees.
3. Stir together the mayonnaise, flour, bouillon and pepper in a 2 quart saucepan; gradually add the milk. Cook, stirring constantly, over low heat until thickened.
4. Add cooked chicken or turkey and the frozen vegetables; heat thoroughly on low heat, stirring occasionally.
5. Spoon into 8 inch baking dish.
6. Unroll dough into rectangles. Press perforations together to seal. Place the rectangles together, side by side; press edges together to form seam. Cover the casserole with dough. May use leftover dough to create a cut-out decoration.
7. Bake 15-20 minutes or until browned.