Preheat the oven to 350°F and grease an 11×13-inch baking dish.

Unroll 1 can refrigerated crescent rolls and pinch the perforations together to form a sheet. Press the dough into the bottom and slightly up the sides of the prepared baking dish. Don’t worry if the dough doesn’t go all the way up the sides.

Bake the crescent roll crust for 20 minutes, or until lightly golden brown. Remove from the oven and allow to cool slightly.

In a large skillet over medium heat, combine 3 cooked and diced chicken breasts, 12 ounces frozen peas and carrots, 2 cups frozen diced potatoes, ½ diced onion, 2 cans cream of chicken condensed soup, 1 cup chicken broth, ½ teaspoon poultry seasoning, and 1 teaspoon pepper.

Stir and cook for 5–10 minutes, until the mixture is warmed through. If the filling becomes too thick, slowly add a little extra water until it reaches your desired consistency.

Pour the chicken mixture evenly over the baked crescent roll crust.

Unroll the second can refrigerated crescent rolls and pinch the perforations together to form a sheet. Place over the top of the chicken mixture and gently press the edges toward the sides of the baking dish.

Bake for 25 minutes, or until the top crust is golden brown.

Let the casserole sit for a few minutes before cutting and serving.