DH has asked me recently if I could make him chicken potpie, so I made this for dinner tonight.
I used 2 frozen deep dish pie crusts simply because that's the only thing Target had and I didn't feel like going to another store after shopping with Mom all day. DH had two chicken breasts, seasoned with salt and pepper, cooked for me when I got home. For veggies I used frozen onions, corn, carrots, and peas. I also nuked a small potato after DH looked in the pan and said sadly, "No potato?" and added that to the mix. I cooked it for 23 minutes at 350 and then broiled it for a couple minutes to brown the top.
DH thought it could have been a bit thicker and I agreed. I think had I cooked the potato in with the rest of the veggies it would have made a difference starch-wise to thicken it a bit more.
When I asked DH to give me his review so I could type it, he said, "It was good. I had seconds."
It was pretty good and I think a lot healthier than what you could buy premade. The exception was the crust, which was 90 calories per 1/8 of a piece, and it was a double crust. I also used low-sodium chicken broth.
I would definitely make this again. It was very filling. I was going to make biscuits to go with it but I think the double crust was plenty. DH asked that this be added to the rotation.