Chicken Crescent Pot Pie

• 2 Seamless crescent roll dough (I used Pillsbury)
  2 cup cooked chicken
  2 cup frozen peas and carrots
  2 cup southern cut hash browns 
  2 can cream of chicken condensed soup
  8 oz cream cheese
  1 cup cheddar cheese
  
  
  1.      Preheat your oven to 375 degrees.
  2.      In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
  3.      Spread the crescent roll dough out on bottom of 9x13 inch dish.
  4.      Spread the chicken-veggie-soup mixture on dough. Place another roll of dough on top of mixture.
  5.      Pinch the ends of the dough to keep the filling inside while it bakes.
  6.      Bake for 20 to 25 minutes so that the top is nice and golden brown.
  7.      Let stand about 10 minutes before cutting in to it.