Pot Pie 1 lb boneless skinless chicken thighs, cut into bite-size pieces 2 cups frozen mixed vegetables (carrots, corn, green beans, peas) 10-3/4 oz-can condensed cream of chicken soup 1/4 lb American cheese, cut into 1/2-inch cubes 8-oz can refrigerated crescent dinner rolls Heat oven to 400º. Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 8 to 10 min or until done.
Stir in vegetables and soup. Spoon into 9-in square baking dish sprayed with cooking spray. Top with American cheese. Unroll dough into 4 rectangles.
Firmly press seams and perforations together to seal. Place over chicken mixture. Press ends of dough to top edge of dish with fork to seal. Bake 20 min or until crust is deep golden brown.