Crescent Roll Chicken Pot Pie

Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius).

To begin, place an ungreased 9x13-inch baking dish at the bottom of it. Unroll one can of crescent roll dough and press it firmly into the dish, making sure to seal any seams tightly together.

Next, melt butter in a saucepan over medium heat. Add diced chicken breast, shredded rotisserie chicken, frozen vegetables, and sliced potatoes to the saucepan. Cook, stirring constantly, until the vegetables have thawed and the mixture is heated through to your liking, taking approximately 5 to 7 minutes.

While the chicken mixture cooks, warm both cans of condensed soup in a separate pan over medium-low heat. Gradually pour milk into the warm soup, stirring frequently until it's fully incorporated and heated through, about 3 minutes.

Combine the soup mixture with the chicken mixture; stir until everything is well blended. Add a pinch of salt and pepper to taste, then pour the mixture into the prepared baking dish.

Roll out the second can of crescent roll dough and place it on top of the mixture in the baking dish. Unlike before, don't pinch the seams together this time.

Cover the top of the dish lightly with aluminum foil to prevent the crescent rolls from browning too quickly.

Place the covered baking dish in the preheated oven and bake until it's heated through and the rolls are golden brown, taking around 40 to 50 minutes.