Chicken-and-Egg Pot Pie

Ingredients

• 2 cups meat from a rotisserie chicken cooked chopped
• 10.8 ounce cream of chicken soup undiluted canned
• 16 ounce crescent roll dough refrigerated divided canned
• 15.3 ounce peas sweet green rinsed drained canned
• 2  hard-cooked eggs chopped
• 0.3 teaspoon pepper 
• 2 ounce pimientos diced drained
• 4 ounces cheddar cheese shredded
• 15.3 ounce kernel corn whole rinsed drained canned

Equipment

• bowl
• oven
• baking pan

Directions

1. Stir together chicken and next 8 ingredients in a large bowl until blended.
2. Unroll 1 can crescent roll dough, and press into a lightly greased 9-inch square baking dish.
3. Bake at 350 for 15 minutes.
4. Remove from oven; spoon chicken mixture over crescent roll dough in dish.
5. Unroll remaining can roll dough; roll into a 9-inch square.
6. Place over chicken mixture, pressing edges of top and bottom crusts to dish to seal.
7. Bake 18 to 20 more minutes or until golden.