1/2 cup chopped onion
6 Tbsp butter or margarine
1/2 cup flour
1/2 tsp salt
3 cups chicken broth
3 cups cubed, cooked chicken
10 oz pkg frozen peas and carrots, cooked and drained
1 pkg refrigerated crescent rolls
Cook onion in butter till tender, but not brown. Blend in flour and salt. Stir in the chicken broth all at once. Cook and stir till mixture thickens and bubbles. Add cooked chicken and cooked vegetables. Heat till bubbling. Pour into 9 x 13 pan and top with unrolled crescent rolls (I just leave them in the sheet that they come in). Bake in hot oven (425 deg) for 20 minutes, or until golden brown. Makes about 8 servings.
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