Recipe: Chicken Pot Pie

This recipe would be lower in fat if you use your own homemade crust or even bisquick, but as is-I am not sure what the nutrition is.

Chicken Pot Pie

2 cans cream of potato soup
1/4 cup skim (or any) milk
1-1/2 or 1 large chicken breast (canned may be used with juice-omit broth use 2 small or one large can)
1-1/2 cups cooked veggies: carrots, zuccini, cauliflower (you can add any you like)
1/2 cup chicken broth (or less)
top and bottom crust for pie

cook the veggies in the broth (make sure they are cut up very small). the broth should dissapate into about 1/8 cup. Pour the whole kit and caboodle into a bowl with all the other stuff except the crust of course. If you prefer to steam the veggies or are using leftover veggies, just add 1/8 cup chicken broth or so. Cook the bottom crust for 10 minutes or so (make sure you spray the pie pan if it is not non-stick). Put mix in pie and close 'er up! Bake until pie crust is brown-covering the edges after 20 minutes so they don't burn. I can never remember a time so check it after 30 minutes in a 350 degree oven. I think I have posted this before but I don't have it on computer yet so I am just winging the recipe from my head. Oh, yeah, if you are going to do this ahead of time, just stuff the ingrediants into a freezer bag and defrost overnight in the fridge. Make the crust the same day you are going to cook it. I can't voich for haow it would be if you froze it in the crust. I had to pour out water from my pie after it was defrosted. I think that may make a soggy crust. Enjoy!