chicken pot pie

now that the cold weather is upon us, i've started making this delicious and simple chicken pot pie again.

Ingredients
2 cups of pulled chicken (i use the rotisserie chickens from the grocery store, leftover thanksgiving or christmas turkey will work too)
2 cups frozen mixed veggies
2 (18 oz) jars of gravy
1 tube of crescent rolls
salt and pepper

Directions
1. Combine chicken, veggies, gravy, and salt and pepper in a deep skillet.
Cook until everything is hot.
2. Pour mix into an 11" x 7" glass baking dish.
3. Unroll cresent rolls onto a plate. Do not separate triangles. You should have 4 rectangles total. Lay 3 of those rectangles over filling mix.
4. Bake in a 375 degree oven for about 15 minutes or until the crust is brown and is not doughy underneath.

(You could also use a 2nd can of crescents and lay 3 rectangles in the bottom of the pan to make a bottom crust. If you do this bake the bottom crust by itself for about 5 minutes first.)

now you may have realized that you are going to have 1 crescent roll rectangle left over. i like to take that left over rectangle, separate it into the two triangles and put a dollop of cream cheese and a dollop of jelly in each, roll them up (be sure to tuck the sides in as you roll, so that the filling doesn't ooze out), and bake them with the pot pie. please note that these little jelly rolls need a little less cook time than the pot pie - 10-12 minutes for the rolls instead of the 15 for the pot pie.

cream cheese and jelly rolls