Step 1

Preheat the oven to 375 degrees F.

Step 2

Prepare the mixed vegetables in the microwave, according to the package directions.

Step 3

Let the mixed vegetables cool, about 1-2 minutes.

Step 4

In a large bowl, add the cooled mixed vegetables, the cooked chicken, the cream of chicken soup, the milk, the salt, and the black pepper and stir to combine.

Step 5

Unroll both cans of the crescent roll dough on an ungreased 18x26-inch baking sheet.

Step 6

Separate the dough into the perforated 16 triangles. Arrange them in a ring so that the wide sides form a 5-inch circle in the center of the baking sheet and the pointed ends face towards the edge of the baking sheet to form a circle that resembles a sun. It is okay for the triangles to overlap on the long sides.

Step 7

Evenly spoon the chicken mixture onto the wide parts of the dough triangles.

Step 8

Carefully bring the pointed ends of the dough triangles toward the center of the ring to cover the chicken mixture and tuck them under to secure. It is okay for some of the chicken mixture filling to not be covered.

Step 9

Bake the pot pie ring until golden-brown and thoroughly cooked in the center, about 20-24 minutes.

Step 10

Slice and serve.