Preheat the Oven
Preheat your oven to 350°F (175°C). No need to grease your dish—just have your 9×13-inch baking dish ready.

Prepare the Base
Unroll one can of crescent rolls and line the bottom of the baking dish. Pinch seams together to form a solid crust.

Sauté the Filling
In a large pan, melt the butter over medium heat. Add the cubed chicken, rotisserie chicken, frozen vegetables, and drained potatoes. Cook for 5–7 minutes, stirring often, until everything is heated through.

Create the Sauce
In a separate saucepan, combine the cream of chicken and mushroom soups over medium-low heat. Slowly add the milk while stirring until smooth and heated, about 3 minutes.

Mix and Pour
Add the soup mixture to the chicken and veggie mixture. Stir until well combined, then pour evenly over the crescent roll base in the baking dish.

Top It Off
Unroll the second can of crescent rolls and lay it on top of the filling. No need to pinch the seams—let it bake as is for a beautifully golden, puffed crust.

Bake
Cover loosely with foil and bake for 40–50 minutes, until the top is golden and the filling is bubbling. Remove foil in the last 10 minutes if needed for extra browning.