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TURKEY-VEGETABLE POT PIE 
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, cauliflower, and carrots)
2 tbsp. butter
1/2 c. chopped onion
1/2 c. sliced celery
1/2 tsp. dried thyme leaves, crushed
1 can (10 3/4 oz.) Campbell's condensed cream of broccoli soup
1 can (10 3/4 oz.) Campbell's condensed cream of chicken soup
1 c. milk
3 c. diced cooked turkey or chicken
1/4 tsp. pepper
1 pkg. (8 oz.) refrigerated crescent rolls

Preheat oven to 375 degrees. Cook vegetables according to package directions; drain. Meanwhile, in 2-quart saucepan over medium heat, in hot butter, cook onion, celery and thyme until onion is tender, stirring occasionally. Add soups and milk; stir until smooth. In 12 x 8 inch baking dish, combine turkey, cooked vegetables and pepper. Add soup mixture, stirring gently to mix. Unroll crescent rolls without separating pieces. Firmly press perforations to seal. Cut dough lengthwise into 8 strips, about 3/4 inch wide. Arrange dough strips over chicken mixture to form a lattice, cutting strips as necessary to fit. Press ends of strips to baking dish. Bake 30 minutes or until golden brown. Cover edges with foil after 20 minutes of baking if pastry browns too quickly. Makes 6 servings.
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