Chicken Pot Pie

chicken breasts, boneless
2 cups rice
1 can of Campbell's Cream of Chicken Soup
1 can of Campbell's Cream of Chicken & Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury's crescent rolls
Note: Any vegetables you prefer can be used in this recipe

Preheat oven to 300°F.

Season chicken with salt and pepper to taste. (Use Lawry's seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat).

Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.

Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.

If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.

Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.

Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.

Cover with remaining Crescent Rolls, and bake at 350°F for approximately 11 to 15 minutes.