Homemade... Easy Chicken Pot Pie

1 frozen pie crust (DEEP DISH)
1-2 Chicken Breasts
12 baby carrots
1 stalk celery
1/2 package fresh mushrooms
1 cup frozen peas
1 cup frozen corn
1 can cream of chicken soup (with herbs)
1 cup chicken broth
1 container Pillsbury Crescent Rolls (Reduced Fat)

Preheat oven to 375.
Boil chicken until cooked, dice into cubes.
Cut carrots and celery into small pieces. Add mushrooms, peas, corn and cubed chicken in the bottom of the pie crust.
In a separate bowl, mix soup and chicken broth...blend well.
Pour soup mixture on top of veggies in pie crust. Season to taste. (I don't recommend salt, the soup and broth mix has a salty taste)

Cover the pie crust with one layer of crescent rolls. Bake until the top is very brown (about 35-45 minutes).

Enjoy!