DH likes pot pies but they're just too expensive at the store anymore (for what you get), so we came up with our own recipe for home-made pot pie.
2 - 9" pie crusts
1 - 12 oz bag mixed veggies
2 - 12.5 oz cans chunk chicken
1 - 10.5 oz can cream of chicken soup
I put one pie crust on the bottom of a 9" glass pie pan, put the mixed veggies in it, drained the juice off the canned chicken and put the chicken on top of the veggies, then put the cream of chicken soup on top of that and spread it all out so it was even and level with the top of the pie pan. Then I put the other pie crust on top and crimped it all around. Baked it for an hour at 400 degrees. YUMMY!!!!!
It makes 4 servings, so we have it for dinner one night and lunch the next day.
Our next experiment is going to be a beef pot pie, using left-over roast and cream of mushroom soup with the mixed veggies.
The nice thing is that it doesn't take long to make, and it's not expensive either. I got the pie crusts at Wal-Mart, 2 pkgs for $2 (that's 4 pie crusts), the mixed veggies are $1.25 a bag, the soup is $ .79, and the canned chicken was $2.12 a can. So for $7.28, I got 2 meals for the 2 of us (and if you use left-overs from other meals, the potpies are even cheaper to make).