Chicken Pot Pie For Speedsters!

Ingredients:

• 2 boneless skinless chicken breasts
• 2 tbsp oil (coconut or EVOO)
• 2 tbsp garlic powder
• 1 tbsp dill weed
• Salt and pepper
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 (15 oz) can mixed peas
• 3 carrots, chopped (or canned)
• 2 potatoes, chopped (or canned 15 oz)
• 7 oz can chicken broth (or 14 oz for thinner filling)
• 1 (8 oz) package refrigerated crescent dinner rolls (or other rolls)

What to do:

1. Preheat oven to 350.
2. Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt, and pepper. Cook until done. 
3. Meanwhile, whisk cream of mushroom soup and chicken broth together in a sauce pan on medium and bring to a simmer. Add the carrots, peas, potatoes. Gently stir together, and bring to simmer again. 
4. Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste.
5. Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam and venting. Bake 12-15 minutes or until rolls are light brown. 
6. Let sit for 5 minutes before serving.