Chicken Pot Pie on the Fly
2 cans (10.75 ounces) cream of chicken soup
1 1/2 cups milk
1 cup sour cream
1/4 cup dry white wine or chicken stock
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2 to 3 cups cooked shredded or diced chicken
2 to 3 cups frozen mixed vegetables (corn, green beans and carrots), slightly thawed
2 cups southern style cubed frozen hash browns, slightly thawed
1 can (8 ounces) refrigerated crescent roll dough (I love the seamless dough)
In a bowl whisk together soup, milk, sour cream, wine or stock, black pepper, parsley and thyme. Stir in chicken, veggies and potatoes. Spoon into a 9 x 13 inch casserole dish that has been sprayed with cooking spray.
Open and unroll the crescent roll dough. Use a pizza cutter to cut the dough into half inch pieces. Lay strips of the dough over the chicken mixture to form a lattice look. Bake uncovered in a preheated 350 degree oven for 30 to 50 minutes or until bubbly and golden.