Mama's Mush (Chicken Pot Pie)
Submitted by;
McShall ~ Sparr FL

Going to roast a whole chicken for dinner?  Why not roast two and save the meat 
from the second chicken for this family favorite?

Here’s how I roast my chicken:
2 whole roasting chickens
1 can onion soup
Seasonings to taste:
Garlic
Season all
Lemon pepper

Open soup and drain onions from the broth (saving the onions).  Pierce the 
chicken all over with a meat fork.  Pour soup broth over the chicken.  Season 
to taste.  Put saved onions inside the chicken cavity.  Cover and bake at 350 for 
2 1/2 - 3 hours until chicken is tender.  De-bone the chicken and freeze until 
needed for Mama’s Mush or make the same day.

To finish making the "Mush" - 
1 small frozen bag of each:
Green beans
Corn
Peas
Baby carrots
And whatever other vegetable you’d like to add
1 can family size cream of chicken soup (do not add water)
Salt and pepper to taste
Seasonings to taste
2 cans garlic and butter crescent rolls

Thaw chicken (if you chose to freeze it).  Mix all the veggies together with 
the soup.   Add chicken.  Put mixture into sprayed 13x9 baking dish.  Bake at 
375 degrees for approximately 45 minutes.  Take out of oven and lay crescent 
dough flat across the top and bake until done, approximately 20 minutes.