1 can crescent rolls (once again, I think you could make 2 cans with these insides)
2 boneless, skinless chicken breasts, sliced
1 cup frozen peas and carrots
1 cup diced potatoes
1/2 small onion, diced
1-2 Tablespoons flour
2/3 cup milk
1 chicken bullion cube
garlic salt and pepper to taste
olive oil
To make:
Heat 1 Tbs olive oil in skillet until hot. Add chicken breasts and diced onion to hot skillet. Garlic salt and pepper them. Cook 5-10 minutes, or until brown. Remove chicken from skillet and allow to rest in a bowl, or on cutting board.
Add chicken bullion cube to skillet with olive oil remains. Add flour to the pan and combine with a whisk. Have the milk ready.
Add milk, while whisking, to create a roux, the sauce will thicken quickly.
Add potatoes and cook for 5 minutes. If the sauce gets too thick, add a little more milk.
Add peas & carrots and "rested" chicken to skillet with potato mixture. Heat throughout, about 5 more minutes.
Unroll crescent rolls. Spoon mixture onto the roll and bring the top over to "close" the roll. (There is a good picture of this on the other website).
Brush the tops with an egg wash and bake at 375 for 8-10 minutes until golden brown.
