Instructions: Preheat oven to 375 degrees. Lightly spray a 9- by-13-inch baking dish with cooking spray. Pour cooked chicken evenly over bottom of pan. Spread drained vegetables evenly over chicken. Set aside.

Combine bouillon granules with flour in a large sauce pan. Add milk and stir until bouillon and flour are dissolved. Place over medium heat and stir constantly for about 2 minutes. Add chicken broth and continue to stir until mixture becomes thick and bubbly. Stir in chicken soup. Continue to stir mixture 1 to 2 more minutes until it is thick enough to coat the vegetables and chicken. Pour soup mixture evenly over chicken and vegetables.

Roll crescent dough onto a lightly floured surface. Pinch perforations in dough together and roll out with a rolling pin until the dough is about the size of the 9-by-13-inch pan. Place the dough over the soup mixture and bake for 18 to 21 minutes or until crust is golden brown.

Notes: The mixture will not thicken much during baking, so it is important to get a consistency similar to traditional pot pies. If the mixture is not thick enough, mix together 1 tablespoon of flour and 2 tablespoons cold water until flour is dissolved, then pour into hot soup mixture.

If you prefer a crisper crust, roll the dough as instructed above and place on a baking sheet and bake for 15 to 18 minutes or until the dough is golden brown. Place the baked crust over the cooked chicken and vegetables, and bake for 3 to 5 additional minutes.

Makes 8 servings.

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