2 (8 oz.) cans refrigerated crescent rolls
1/4 c. Watkins cream soup mix
1/4 c. + 2 tbsp. all-purpose flour
1/2 c. milk
3/4 c. water
1 (12 oz.) pkg. frozen chopped broccoli, thawed & drained
4 c. chopped cooked chicken or turkey
1 tbsp. onion flakes
1/2 tsp. poultry seasoning
Dash pepper
1 egg, beaten

Heat oven to 375 degrees. Separate dough into 4 long rectangles. Press 2 rectangles in bottom and 1/4" up side of ungreased 15"x10" pan. Bake 5 to 7 minutes or until golden brown.

In saucepan, combine cream soup mix, flour, milk and water. Cook over medium heat until boiling, stir constantly. Cook 1 minute. Remove from heat and cool.

In large bowl, combine broccoli, chicken, onion flakes, poultry seasoning, pepper and cooled sauce; mix well. Spoon over crust. Seal perforations of remaining 2 rectangles, cut each lengthwise into 5 strips. Arrange dough strips lengthwise over chicken, cut remaining 4 strips in half. Arrange these over lengthwise strips. Brush with egg. Bake at 375 degrees for 18 to 23 minutes or until deep golden brown.