Chicken Pot Pie - cooking recipe

Ingredients

4 chicken breasts
1 stick margarine
3 bay leaves
1 Tbsp. thyme
2 Tbsp. sweet basil
1 can Veg-All
1 onion, chopped
2 Tbsp. margarine
4 cubes chicken bouillon
1 tsp. oregano
4 Tbsp. flour
4 Tbsp. margarine
1 can crescent roll dough

Preparation

Simmer chicken breasts, 1 stick margarine, chicken bouillon and spices in stock pot with sufficient water to cover for about 4 hours.
Remove chicken and bay leaves.
Cool chicken and dice. Saute onion in 2 tablespoons margarine until transparent.
Combine the flour and 4 tablespoons margarine in skillet; cook until slightly browned.
Take pot with chicken broth off fire.
Add roux; stir until thickened.
Add onion, diced chicken and Veg-All. Pour into baking dish.
Cover with crescent roll dough.
Bake according to instructions on roll can.