Crescent-Topped Beef Pot Pie

Crescent-Topped Beef Pot Pie 1 lb lean (at least 80%) ground beef 1 container (8 oz) sliced mushrooms 1 cup chopped carrots 1/2 cup chopped onion 2 cloves garlic, chopped 1 can (18.5 oz) Progresso™ Rich & Hearty beef pot roast with country vegetables soup 1 can (8 oz) refrigerated crescent dough sheet 1 tablespoon chopped fresh parsley, if desired Heat oven to 375°F. In 12-inch skillet, cook beef, mushrooms, carrots, onion and garlic over medium-high heat 8 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in soup. Cook 2 to 4 minutes or until heated through. Spoon beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Unroll dough; place on beef mixture. Cut 3 to 4 vent holes in center. Bake 15 to 20 minutes or until deep golden brown. Sprinkle with parsley.