Chicken-And-Egg Pot Pie

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Southern Living


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2 cups chopped cooked chicken

2 hard-cooked eggs, chopped

1 (15 1/4-ounce) can whole kernel corn, rinsed and drained

1 (15 1/4-ounce) can sweet green peas, rinsed and drained

1 (10 3/4-ounce) can cream of chicken soup, undiluted

1 cup (4 ounces) shredded Cheddar cheese

1 (2-ounce) jar diced pimiento, drained

1/4 teaspoon pepper

2 (8-ounce) cans refrigerated crescent roll dough, divided

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