Heat 2 tbsp. oil over medium heat in a skillet. Fry potatoes and onions after adding salt and pepper until golden brown. Remove to a bowl.
Add butter to the skillet and melt completely. Sprinkle flour over the butter and whisk for 2 minutes. Slowly whisk in the milk. Salt and pepper to taste. Simmer for 5 minutes, then add the chicken, potatoes, peas and carrots. Mix thoroughly and then pour into a greased 8x8 casserole pan.
Unroll the cans and top with uncooked rolls.
Bake for 12-15 minutes or until the rolls are golden brown.