Chicken Pot Pie Vegetable oil cooking spray 4 tablespoons 1/4 small white onion, finely chopped (optional)* 4 carrots, peeled and diced 1/2 cup flour 2 32-ounce boxes chicken broth 2 22.6-ounce cans condensed cream of chicken soup 4 cups shredded rotisserie chicken** 1 cup frozen peas Salt and pepper 2 8-ounce tubes refrigerated crescent rolls Preheat the oven to 375 degrees. Spray a 9x13x3 (deep) baking pan with cooking spray. In a large soup pot or Dutch oven, melt the butter oven medium-low heat. Add the onion (if using) and saute until tender and translucent. Add the carrots and cook until slightly softened, about 4 minutes. Stir in the flour and cook for 1 minute, stirring often and scraping the bottom of the pot. Whisk in the chicken broth and continue whisking until the flour is fully incorporated. Stir in the chicken soup. Increase the heat to medium-high and bring to a gentle boil. Simmer for 5 minutes. Remove from the heat and stir in the shredded chicken and frozen peas. Taste and season if necessary with salt and pepper. Pour the mixture into the prepared baking dish. Open crescent dough and unroll the contents. Press the perforations together inside…