1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Add the cubed chicken to the skillet. Cook, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, just browned.

3. Pour in the diced tomatoes (with their juice), tomato sauce, and chicken broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, or until the chicken is cooked through. The sauce will thicken slightly.

4. Stir in the frozen mixed vegetables and the softened cream cheese. Continue stirring until the cream cheese is fully melted and incorporated, creating a creamy sauce. Remove the skillet from the heat.

5. Divide the chicken mixture among oven-safe freezer-friendly dishes or aluminum foil pans. If you’re planning to bake immediately, transfer to a single 9×13 inch baking dish.

6. Unroll the crescent roll dough and separate it into triangles. Arrange the triangles over the top of the chicken mixture, pressing the seams together to form a crust.

7. If baking immediately, preheat your oven to 375 F (190 C). Bake for 15-20 minutes, or until the crescent rolls are golden brown and the filling is bubbly. If freezing, cover the dishes tightly with foil and freeze.