1 c. water
1/2 c. frozen mixed vegetables
2 tsp. chicken bouillon granules or 2 cubes
2 Tbsp plus 1/2 tsp. cornstarch
1 c. milk
1 c. cubed cooked turkey or chicken
1/2 c. shredded cheddar cheese
2 tsp minced fresh parsley
1/4 tsp salt
1/8 tsp. pepper
Crescent rolls
1 tube (4 oz) refrigerated crescent rolls

In a saucepan, bring water, vegetable and bouillon to a boil. Reduce heat; simmer uncovered for 3 -5 minutes or until vegetables are tender. In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8 inch square baking dish.

Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long side together to form a square, pinch edges together to seal. Cut into 8 strips; make a lattice crust over hot turkey mixture.

Bake 375 for 25 - 30 minutes or until top is golden brown.

Yield 2 servings.