Easy chicken pot pie (I would just subsitute for more veggies)
1-2/3 C frozen mixed veggies
1 cup cut up cooked chicken
1 can condensed cream of chicken soup or reduced fat version
1 cup bisquick or reduced fat bisquick
1/2 C skim milk
1 egg
Heat oven to 400 degreed. Mix veggies, soup and chicken in ungreased pie plate. Stir remaining ingredients with fork until blended. pour into pie plate. Bake 30 min or until golden brown. 6 serv.
* I did not change the recipe so you could alter it as needed

O.K. now, how about a tried and true version that I make?

2 C cooked fresh veggies-mixed and cut up small-sauted or steamed (usually use cauliflower, carrots and zuccini-freeze extra for a later recipe of make two)
2 cans cream of potato soup (for a nice change next time, you can try one can cream of broccoli, 1 can cream of potato soup)
1/3 cup milk
two pie crusts-I use frozen when I am in a hurry but there is refridgerated crusts and you could use any scratch recipe-another variation is one crust and one package refridgerated bisquits or cresants. Instead of using top crust cook less time and top with bisq or cres last 10 minutes or according to normal package directions for cooking.

* heat oven to 350-400 degrees (ovens vary-try 375 and keep and ey on it)
* put bottom crust in oven alone for 12 minutes
* mix other ingredients and pour into hot crust, cover with other crust, trim edges, I put foil on my edges when they start to get brown, because the pie crust is not usually done yet in the middle.
* cook 25-30 minutes, when top is brown it is done.

FOR MEAT LOVERS
just substitute 1 cup cooked veggies for 1 cup cooked chicken with juice or one can chunk chicken with juice. use 1/4 cup milk instead of 1/3. cooks the same.

From my house to yours...