1 tbsp. corn oil
1 1/2 lb. boneless, skinless chicken breasts, cut in 1" pieces
1 (2.4 oz.) pkg. Knorr leek soup & recipe mix
1 1/2 tbsp. flour
3 c. water
6 sm. new potatoes, quartered
2 med. carrots, cut in 1" pieces
1 (8 oz.) pkg. frozen peas, thawed
1 (8 oz.) pkg. refrigerated crescent dinner rolls

In a 5 quart Dutch oven, heat corn oil over high heat. Add chicken, turning pieces to brown on all sides; remove. Quickly stir soup mix and flour into Dutch oven. Stir in water. Stirring constantly, bring to boil. Add chicken, potatoes and carrots. Reduce heat to medium-low. Stirring occasionally, cook 15 minutes until mixture is thick and vegetables are cooked through. Stir in peas. Pour mixture into 11"x7"x2" baking dish and cover top with a single layer of crescent roll dough. Bake in 350 degree oven 11 to 13 minutes or until top is golden brown. Makes 6 servings.