Shortcut Chicken Pot Pie
My favorite recipe calls for frozen peas and corn, fresh carrots, onion, mushrooms and celery, and sauteed chicken pieces-- and then you add flour with poultry seasoning, saute a bit longer, then add chicken broth, and cook until thickened-- all this in a frying pan. So I suppose you could start with canned chicken and VegAll and add the flour/seasoning, and broth. The recipe then calls for sticking it in the oven topped with Pillsbury biscuit dough at I think 400 degrees until the biscuits are browned.
I'm pretty fussy about pot pie, which is one of my favorite foods, and I make the biscuit dough from scratch, because I grew up with scratch biscuits-- but if you are okay with canned chicken and VegAll, I'd just saute with the flour, add enough broth to make you happy, cook until thickened, and throw it in the oven with the topping of your choice. I think the proportions for the flour/broth are 1 T to one cup.
I sometimes cook cutouts of pastry dough (not a purist about this, I use the kind you buy rolled up, if you get the major brand, not the store brand, it's pretty good) and put the cutouts on top of the pie filling as I serve it -- cooking the crust separately seems to work best.