Preheat oven to 350°.
Season chicken tenders with salt and bake in preheated oven for 20-25 minutes.
In meantime, in a large sauté pan over medium heat, add butter. When butter is melted add diced up onion and celery. Cook until soft, about 5-7 minutes. Remove pan from heat.
When chicken is done, shred into pieces with a fork.
Add soup, frozen vegetables, chicken, thyme, salt and pepper. Mix until well combined.
Pour chicken mixture into a deep pie dish.
Place crescent roll dough on top of veggies in a circular pattern.
Bake at 350° for 35-40 minutes. You want to make sure the crescent dough is fully cooked. I cooked mine for 35 minutes and the dough was still a little doughy, so I covered the top with foil to prevent the crust from burning and baked for nother 10 minutes. Each oven varies and bakes different!
Enjoy!
