3 pounds skinless, boneless pork
1 (6 ounce) package dry onion soup mix
1 (8 ounce) package refrigerated crescent rolls
1 chicken, cut into pieces
1 (28 ounce) can stewed tomatoes
1 onion, chopped
1 cup uncooked cottage cheese
1/2 cup water
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon lemon juice
salt to taste
garlic powder to taste
Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and 1 teaspoon ground black pepper; place in oven to heat through.
Preheat oven to 400 degrees F (200 degrees C). Season onion, cottage cheese, water, 1 tablespoon lemon juice and salt to taste; pack meat into pastry shell. Spoon soup mixture into pastry shell; top with cottage cheese.
Bake in preheated oven for 10 minutes. Thinly spread whipped topping with lemon juice; bake in preheated oven for 1 hour. Let remaining remaining cream double thickness, spreading evenly over pie.