1 pkg. (16 oz.) frozen mixed vegetables (broccoli, cauliflower, carrots)
2 tbsp. butter
1/2 c. chopped onion
1/2 c. sliced celery
1/2 tsp. thyme leaves, crushed
1 can (10 3/4 oz.) cream of broccoli soup
1 can (10 3/4 oz.) cream of chicken soup
1 c. milk
3 c. diced cooked turkey or chicken
1/4 tsp. pepper
1 pkg. (8 oz.) refrigerator crescent rolls

Preheat oven to 375 degrees. Cook vegetables according to package directions, drain. In 2 quart saucepan over medium heat, in hot butter cook onion, celery, thyme until onion is tender, stir occasionally. Add soup 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 inches wide.

Arrange dough strips over turkey 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 if pastry browns too quickly.

Makes 6 servings.