Preheat over to 375°

Cut rotisserie or cooked chicken into bite size pieces.

Place chicken, diced onion, cream of chicken soup, cream of celery soup, poultry seasoning and pepper into a large sauce pan and heat to a simmer to cook the onion. Stir frequently so mixture will not stick to the bottom of the pan.

While the chicken mixture heats through and cooks the onion, place one tube of crescent roll dough into a greased 9 x 13 baking dish. Press to fit the bottom. If using crescent roll dough, press seams together. Bake at 375° for 5-7 minutes-crescent roll dough should be very lightly browned.

While the crescent roll dough bakes, add the peas and carrots and drained green beans to the chicken mixture and heat though.

Remove 9 x 13 dish from the oven.

Spoon chicken and vegetable mixture onto the partially baked crescent roll dough in the baking dish. Spread out to cover the entire dish.

Remove the other crescent roll dough from the tube and carefully stretch it out over the top of the chicken mixture. If using crescent roll dough with perforations, press them shut the best you can before laying it across the chicken mixture.

Cup slits into the top of the crescent roll dough.

Bake in a 375° oven for 20 minutes, until golden brown. Allow about 5 minutes to cool, cut and serve.