• 1 rotisserie chicken, leg and breast meat or three 4-ounce chicken breasts, cooked
• 1 14-oz can chicken broth
• 2 packages chicken or turkey gravy
• 1 Tablespoon cornstarch
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 1 cup evaporated milk, divided
• 1 small can (5) Pillsbury Grand Biscuits
• 1 16-ounce package mixed vegetables
• 1 package Pillsbury Crescent Rolls

Preheat oven to 350 degrees.

Shred chicken into bite-size pieces, set aside.

In a mixing bowl, whisk broth, gravy, cornstarch, pepper, and salt until well blended. Add 1/2 cup of the evaporated milk.

Smash biscuits one at a time into flat disks and cut into 2-inch pieces with kitchen scissors or lay flat and cut into strips with a pizza cutter.

Add to broth mixture. Stir in mixed vegetables and then the chicken pieces.

Pour mixture into a 13 x 9-inch glass baking dish.

Unroll crescents and place whole sheet on top of the chicken mixture, then pour the other 1/2 cup of evaporated milk on top.

Bake for 20 to 25 minutes or until golden on top.