Chicken "Pot Pie"

Sunday Supper! 
A healthy twist on the traditional pot pie recipe! This recipe takes less time and less butter. Don't feel badly about scraping every last bit off your plate. Serves 8

Ingredients:
1 can reduced-fat crescent roll
1/2 tbsp butter
3/4 can reduced fat cream of mushroom soup
1/2 can reduced fat cream of celery soup
1 can chicken or vegetable stock (reduced sodium)
1/2 cup frozen peas thawed
4 baby zucchini, cooked and sliced
1/2 cup mushrooms, chopped
4 baby carrots, cooked and sliced
1 cup cooked pearl onions (I buy these frozen, it is a huge pain to peal raw ones)
1 clove garlic minced
2 chicken breasts, cubed

Pre-heat oven to 400F
In a large sauce pan, melt butter on medium heat
Add mushrooms and garlic, cook mushrooms until wilted and browned (about 4 minutes)
Add chicken and cook, add more butter to the pan if needed
Once chicken is cooked, add remaining vegetables, soups, broth and salt and pepper
Stir for 5 minutes
Place into a baking dish and top with laid out crescent rolls
Cook for 15 minutes, or until top is golden
Leave out to cool for at least 10 minutes before serving, this will be hot!