Chicken Pot Pie

In a large saucepan over medium-low heat, add chicken, fennel, sage, smoked paprika, oregano, half of salt, and half of pepper. Stirring frequently, crumble and cook 10 minutes or until just cooked through.

To the chicken, add butter and stir until melted. Add onion, carrot, celery, broccoli, and remainder of salt/pepper. Cook stirring occasionally for 15 minutes or until vegetables are softened.

Preheat oven to 350°F

Stir soup and water into chicken/vegetable mixture and bring to a simmer. Pour into baking dish.

Place crescent roll dough evenly across the top of the chicken mixture.

Bake at 350°F degrees for 30 minutes.