Chicken Veggie Pot Pie

1 package frozen broccoli, cauliflower, carrots, cooked
non stick cooking spray
1/2 c chopped onion
1/2 c chopped celery
1/2 tsp dried thyme
1 can 98% Fat Free Cream of Broccoli soup
1 can cream of chicken soup
1 c skim milk
1 lb cooked diced chicken breast
salt and papper
1 package crescent rolls

1. Preheat oven to 375
2. Saute onion, celery, chicken and thyme in saucepan coated with cooking spray, until chicken is cooked thru.
3. Add soup and milk, stir until smooth
4. Pour soup/chicken mixture into a casserole dish
5. Unroll crescent rolls without seperating, roll out to seal perforations. Cut the dough into 8 strips. Arrange the dough over the chicken mixture in a lattice pattern. Cut strips as neccesary to fit.
9. Bake 30 minutes or until golden brown. Cover pastry with foil after 20 minutes if pastry is browning too quickly.
Makes 8 1/2 cup servings
(You can lighten this up by using reduced fat crescent rolls and low fat cream of chicken soup, I didn't have either of those on hand)
Each serving is 5 points