TWISTED CHICKEN POT PIE

TWISTED CHICKEN POT PIE 1 can (8oz) of refrigerated crescent dinner rolls 2 cups of cooked chicken (cubed) 1 16 oz bag of frozen mixed vegetables 1 can of cream of chicken soup- reduced fat/reduced sodium (10 3/4 size can) 1 can of cream of mushroom soup- reduced fat/reduced sodium (10 3/4 size can) Mix frozen vegetables, soups and cooked chicken in a large bowl. Pour onto greased 13x9-inch glass baking dish. Unroll dough into 2 long rectangles and press perforations to seal. Place rectangles over chicken mixture and pinch center edges to seal. Press outside edges of dough to edges of baking dish. Bake at 350 F for 25-30 minutes or until top is golden brown.