1 c. water
1/2 c. frozen mixed vegetables
2 tsp. chicken bouillon granules
2 tbsp. plus 1/2 tsp. corn starch
1 c. milk
1 c. cubed cooked chicken or turkey
1/2 c. shredded cheddar cheese
2 tsp. minced fresh parsley (can use dry)
1/4 tsp. salt
1/8 tsp. pepper
1 tube (4 oz.) refrigerated crescent rolls

In a sauce pan bring water, vegetables and bouillon to a boil. Reduce heat and simmer uncovered for 3-5 minutes or until vegetables are tender. In a small bowl combine cornstarch and milk until smooth. Add to vegetable mixture. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened. Add turkey or chicken, cheese, parsley, salt and pepper. Pour into a greased 8 in. square baking dish. Unroll crescent roll dough and separate into two rectangles. Seals seams and perforations. Place long sides together to form a square. Pinch edges together to seal. Cut into eight strips. Make a lattice crust over top of mixture.

Bake at 375°F for 25 to 30 minutes or until top is golden brown.

Yields two servings.