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

Preheat oven to 375°F. Cook vegetables according to package directions and drain. Meanwhile in a 2 quart sauce pan over medium heat, in hot butter, cook onion, celery and thyme until onion is tender, stirring occasionally. Add soups and milk; stir until smooth.

In a 12x8-inch baking dish, combine chicken, cooked vegetable and pepper. Add soup mixture, stir gently to mix.

Unroll crescent rolls without separating pieces. Firmly press perforations to seal. Cut dough lengthwise until 8 strips about 3/4 -inch wide. Arrange dough strips over chicken 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 of baking if pastry browns too quickly.

Makes 6 servings.