Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F.

Step 2

Add the following to a 9x13-inch baking dish: 4 cups diced or shredded boneless, skinless cooked chicken and 2 cups frozen peas and carrots.

Step 3

From 2 (10.5-ounce) cans condensed cream of chicken soup, set aside 1 tablespoon, then add the remaining to the baking dish. Gently stir to combine and spread into an even layer.

Step 4

Carefully unroll 1 tube of crescent roll dough and lay over the filling. (It’s OK if the dough doesn’t quite reach the edge of the filling.) Rub the reserved cream soup over the dough.

Step 5

Bake until golden-brown and bubbling, 25 to 40 minutes. Tent with aluminum foil, if needed, if the dough is browned but the filling isn’t warmed through. Let cool for 5 to 10 minutes before serving.