Short cut chicken pot pie with frozen veggies, rotisserie chicken, and a crescent roll crust.
Preheat an oven to 350F and spray a 9" pie dish with nonstick spray. Set aside.
Microwave the frozen veggies for 5-6 minutes and drain any remaining water. Set aside.
Heat the olive oil in a large pot over medium-high heat before adding the diced onion. Cook until softened, about 6-8 minutes, before adding the garlic and dry spices. Cook until the garlic is fragrant, about another minute.
Add the chicken broth, cream of chicken soup, and vegetables to the pot, stirring everything together. Bring to a slow boil before removing from the heat and stirring in the Greek yogurt and rotisserie chicken.
Add the mixture to the pie dish.
Use the long edges of each crescent roll triangle to cover the outer rim of the dish and use the remaining crescent rolls to fill in the gaps. A few slits or gaps are fine and will serve as vents during baking. You can use a fork to crimp the edges.
Place the pie dish on a baking sheet to catch any overflow and bake for 16-24 minutes until the top is golden brown. You may need to cover the outer edges with foil (or a silicone pie saver) if they cook much faster than the center of the pie. Test the center of the crust to make sure it's cooked through.