1 roll crescent rolls
1/2 c. onions, chopped
6 tbsp. butter
1/2 c. all-purpose flour
3 c. chicken broth
3 c. chicken, cooked & cubed
1 (10 oz.) pkg. frozen peas & carrots
1 (10 oz.) can whole kernel corn
1/4 c. chopped pimentos, optional

Cook onion in butter until tender, but not brown. Blend in flour and 1 teaspoon salt. Add broth all at once. Cook and stir until thick and bubbly.

Pour into 9 x 13 inch glass casserole dish over chicken and vegetables. Unroll crescent roll and leave connected together. Place on top of casserole and bake at 375 degrees for 30 minutes or until pastry is brown. Makes 6-8 servings.