Super easy buttery vegan chicken pot pie
1 pyrex baking pan
1 large cooking pan
3 containers of crescent rolls
3 cans of vegetable broth
3.5 cups of unbleached flour
2 bags of frozen mixed veggies
2 bags of morning star chicken strips
Salt & pepper
Pre heat oven to 375°
Start off by emptying 2 cans of broth into a hot pan, with a wisk, gradually add 2 cups of flour stirring constantly, once that thickens add 3rd can and 1.5 cups of flour gradually and constantly stirring. Sauce will thicken. Add some salt and pepper. Add both bags of veggies, and both bags of chicken and let sit.
Take your baking pan and lightly spray with cooking spray. Take 2 cans of crescent rolls and line pan with rolls. Put in oven for 5-8 minutes or until lightly brown.
Take pan out of oven and empty out your pan of veggie, chicken and sauce mixture onto crescent roll pan. Take 3rd container of rolls and roll out dough on top of the mixture, put back in oven until top rolls are golden brown, let sit for 5 minutes then serve.