1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the cubed chicken to the skillet and cook, stirring occasionally, until it’s lightly browned on all sides and mostly cooked through, about 5-7 minutes.

2. Pour in the condensed cream of mushroom soup, milk, and black pepper. Stir everything together until well combined and the sauce is smooth. Bring the mixture to a gentle simmer.

3. Stir in the frozen peas and corn. Continue to simmer for 2-3 minutes, allowing the vegetables to heat through and the sauce to thicken slightly. The mixture should be warm and bubbly.

4. While the chicken mixture is simmering, unroll the crescent roll dough. You can either separate the triangles and place them individually on top of the chicken mixture, or for a quicker method, unroll the entire sheet and cut it into 4-6 squares or strips to lay over the top.

5. Carefully spoon the chicken and vegetable mixture into a 9×13 inch baking dish. Arrange the crescent roll pieces over the top of the chicken mixture. Don’t worry if they don’t cover every inch; they will puff up as they bake.

6. Place the baking dish in a preheated oven at 375 F (190 C) and bake for 12-15 minutes, or until the crescent rolls are golden brown and cooked through. The filling should be bubbly around the edges.

7. Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.