chicken pot pie

This is the chicken pot pie I made for dinner the other night. It used to be a real easy recipe with canned soup and frozen veggies and cooked chicken. But Dan said he thought it would be better with fresh chopped veggies, so here is what I did and how it broke down calorie wise...

It does take 2 frozen/thawed pie crusts (I guess u could not use the bottom one and save 1048 calories from the whole entree, which would save 262 calories on a 1/4 portion (pretty significant I guess). I didn't do this though, maybe next time?? I filled it with chopped/shredded cooked chicken -about 2-3 cups I guess. It was 3 tenders and one breast. I added about 1 cup frozen peas. 2 cans crm potatoe soup. pepper and thyme (1/2 tsp each). one half cup milk. Now instead of using a bag of frozen veggies , I peeled and thinly sliced carrots (1 cup) and celery (half cup), then I steamed them both before I put them in the pie, just so they would be sure to be fully cooked. After u dump everything in the bottom pie crust u turn the other pie crust upside down and put it on top and crimp the edges to make a top. put slices in in, cook it on 375 for 40 minutes and waallaa, your pie! I figured out that the whole pie as I made it (with 2 crusts) is 2467 calories. So 1/4 would be 616.75 calories, or if you're really hungry 1/3 of the pie would be 822 calories. Remember you could change this to 354 or 560 if u only used one crust instead of 2. Maybe I'll try that next time.

I know this wasn't a really clear recipe since I didn't list it out nice and neat, and there are no step by step photos, but I kinda wanted to share it just because it looked so pretty with the heart :) And since I didn't use a whole bag of frozen veggies this is the first time I made it where it didn't overflow, so it looks much prettier this way. ha ha. (as always, with about 10-15 min left on the timer, I put tin foil on the edges to prevent burning of the pie crust). Let me know what u think.