Chicken pot pie - no experienced needed!

I ran across an idea for making Chicken Pot Pie with very little effort and a pretty good result.

Ingredients:
2 cups diced, cooked chicken
16 ounces frozen mixed vegetables, thawed
1 jar Alfredo sauce
1 roll refrigerated croissants or crescent rolls

Preheat oven to 350 degrees.

Combine the first three ingredients and mix well. I'd suggest adding the sauce in installments in case it might be too much and the end result too soupy. Place the mixture in an oven-proof dish. Unroll the croissant or crescent roll dough, flatted a bit, and arrange over the top of your chicken mixture. Pinch to seal at the sides of the dish and cut a few slits in the top so the steam can escape. Bake approximately 20 minutes or until the top is golden brown and the chicken, etc. is heated through and bubbly.

Notes:
Easy enough to double although you might not have to double the sauce depending on the dryness of the meat, etc.

You can use canned chicken, if it is on sale, or cook a couple of chicken breasts or use leftover fried chicken for the filling removing the bones, of course!

You can spray the top of the dough with vegetable spray and sprinkle sesame seeds if you want to be impressive.