Nell's Easy Chicken Pot Pie

My hairdresser gave me this recipe years ago and I've made it so many times that I've come to think of it as my own. I've never served it to anyone who didn't like it. It's important that you use the combination of soups as listed or the gravy won't taste the same and the Monterey jack cheese adds such a creamy taste without being overwhelmingly cheesy. If you prefer a bottom crust, you may use a second can of the crescent rolls. I usually just use a top crust. The prep time is just an estimate since I usually cut up the ingredients early in the day and put in plastic baggies in the fridge.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 4  boneless skinless chicken breasts, cut into bite sized pieces
• 1  small onion, diced
• 1  small bell pepper, diced
• 2  tablespoons  vegetable oil
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (10 3/4ounce) can  cream of chicken soup
• 2 (15 ounce) cans  mixed vegetables, do not drain
• 1⁄2 teaspoon garlic powder
•  salt and pepper
• 8  ounces monterey jack cheese, grated
• 1 (8 ounce) can  crescent roll dough

Directions

1. Sauté onion, pepper and chicken in oil until vegetables are tender and chicken has turned white.
2. Mix soups and mixed vegetables (including liquid).
3. Pour over chicken and season to taste with salt, pepper and garlic powder.
4. Turn into a 9"x 13" baking dish.
5. Top with grated cheese.
6. Separate crescent roll dough into triangles and place over cheese.
7. It will not cover completely and this is not important.
8. Bake in a 375°F oven for 18-20 minutes or until golden brown.