For a few years I have been tempted by chicken pot pie recipes that I have seen.  I made one and didn't care for it, maybe because of the cream of chicken soup in it.  I was thrilled when I found a recipe that had no canned soup as an ingredient.  (But if you need one, this is my homemade cream of chicken soup recipe!) Like the recipe below, it is easily adjusted to suit a family's tastes..  I've made it a few times now and have adapted it to our taste.  The last time I made this for dinner it was actually turkey pot pie.  Keeping leftover turkey or chicken in the freezer makes this fairly simple to make.  You could also boil/poach one or two chicken breasts.

Chicken Pot Pie

2 pie crusts 

1/3 c butter

1/3 c flour

1/2 tsp salt

1/4 tsp pepper

1 1/2 c water

2/3 c milk

2 chicken bouillon cubes

2 c cooked chicken, cut into bite-sized pieces

1 c mixed vegetables, cooked and drained (I used our favorites: corn, green beans, and broccoli).

1/2-1 c potato, peeled, chopped, cooked and drained

Melt butter in large saucepan.  Stir in flour, salt, and pepper until blended.  Gradually stir in the water, milk, and bouillon over medium heat.  Bring to boil and stir constantly for two minutes.  Mixture should be thick.  Remove from heat and stir in chicken, veggies, and potatoes.  Pour into a pie crust and top with other pie crust. Pinch crusts together and flute as desired.  Cut slits to release the steam.  Bake at 425° for 30-35 minutes.
Please note:
~ I really think the potatoes add a lot to this chicken pot pie to make it heartier.  However, you could certainly leave them out and add additional vegetables or meat.
~ The original recipe does not call for frozen vegetables to be cooked in advance.  I tend to like them a bit more tender. Use your own discretion!  This recipe is easily adapted.