Comfort Food!

Because we are leaving for vacation in a couple of days, I was trying to make a whole chicken stretch into two meals. I came up with a simple chicken pot pie using crescent rolls and everyone loved it! The best part -- it was so quick and easy!!

Here's how I made it:

2 cups cooked chicken
2 cans cream of chicken soup
Approximately 1 cup chicken broth from the roasted chicken
1 cup corn
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. dill
or season to taste
1 package Pillsbury crescent rolls

In medium-sized bowl, combine chicken, soup, broth and spices. Spread mixture in a 13x9" baking dish. Unroll crescent rolls and place in rectangles on top of the mixture to form a top crust.

Bake at 350 degrees for about 25 minutes until crust is nicely browned.