Dutch Oven Chicken Pot Pie

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2 boneless, skinless chicken breast halves; diced
3 Tbs. olive oil
1 sweet onion; diced
1 10.5 oz. cans cream of chicken soup
8 oz Vidalia Onion Salad Dressing
8 cloves garlic; finely diced
1 1/2 tsp. poultry seasoning
1 Tbs. Worcestershire
2 medium potatoes; diced
salt and black pepper to taste
1 (16 oz.) bag frozen mixed vegetables; thawed
1 can refrigerated crescent rolls

Boil the potatoes until they begin to soften (about 20 minutes).

In the meantime, heat a 10” Dutch oven using bottom heat. Add olive oil, chicken and and garlic. Season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and continue cooking until onions are translucent but still firm.

Drain the potatoes and add them to the Dutch oven. Stir in mixed vegetables, soup, salad dressing, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil.

Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.

Bake using 7 coals on the bottom and 14 coals on top to get 350 Deg. F. for 25-30 minutes until the rolls are golden brown and flaky.