Chicken Pot Pie

In the past I have always made a Weight Watchers friendly chicken pot pie that was pretty good.  I decided recently though that I wanted to try one that was closer to what I remember as a kid, but still keeping the calories in check.  I adapted my last one and it did not disappoint.  My husband and I both thought it was as good as what Mrs. Stouffer used to make us as kids and the kids ate it up as well!

Ingredients:
2 cups cooked chicken (I use 2 large cans, or frozen precooked either cubed or shredded chicken)
2 cans LF cream of chicken
1 bag of frozen mixed veggies
1/3 cup milk
2 large russet potatos
1 premade pie crust
salt and Peper

Lightly grease casserole dish. Peel your potato and dice it into small pieces.  Mix together first 5 ingredients plus seasoning.  Pour into your prepared dish.  Lay the pie crust out over your casserole dish on one end and bend/fold the corners to create a "pie crust".  Lay the other crust piece out over the other end, overlapping in the middle and repeat the bending on the edges.  This does not need to be pretty or perfect.  Just be sure to cover all of your mix.  Cut slits in the crust.  Bake @ 400 for 1 hour.  Remove and serve!  If your crust isn't crisp enough, you can put it under the broiler for a bit but keep an eye on it to be sure it doesn't burn!  Remove, let cool and serve!

*The last few times I have made this, I bought the premade pie crust and folded and cut it into quarters.  I put the first four into the corners of the rectangular dish.  Then I did the same with the second one and used it to cover any open areas.  I took what was left and ripped pieces and put them along the edges to create more of a crust and cover the edges.  I cooked more evenly and was really good!