1 cup potato, peeled and diced
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1/3 cup butter or margarine
1/2 cup flour
2 cups chicken broth
1 cup half-an-half (I just use milk)
1 tsp salt
1/4 tsp pepper (I use lots more, to taste)
2 cups cooked chicken, diced or shredded
1 can crescent rolls
Preheat oven to 400 degrees.
Saute onion, celery, carrots, and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well. Cook 1 minute, stirring constantly.
Add milk and broth, gradually stirring into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly. stir in salt and pepper, add chicken and stir well.
Pour into 9x13 inch pan and top with crescents, rolled flat.
Bake for 20- 30 minutes until crescents are golden brown and filling is bubbly.