2 cups shredded cooked chicken
1 can 98%Fat Free cream of chicken soup
1 can 98%FF cream of celery soup (trust me on this)
1 can cream of potato soup (doesn't come in FF, sadly)
1 small can corn, drained
1 small can sliced carrots, drained
1 small can sweet peas, drained
1 refrigerated pie crust, cut into strips
Cut pie crust into strips and set aside. Mix all other ingredients together, adding a little salt and pepper to taste. Fill a casserole dish or individual aluminum pot pie holders with the pot pie mixture. Place enough strips across the top to cover, but allow spaces for the steam to rise. At this point, you can cover with foil and freeze (which is what I did.)
From Frozen: Do not thaw!! Remove aluminum foil and bake at 350 for 30 minutes, then 400 for 30 minutes. My crust didn't even think about burning using this method!!
From fresh: I'd start with baking at 350 for...25 minutes? Until bubbly and crust starts to brown.
Because I am the best...it's 5 Weight Watcher pointsPlus per serving before you add the crust...and it serves 6!! (you would add 3-4 more points per serving, depending on the pie crust nutritional info...but don't forget, this serves 6 as i have it divided. 32 for the filling, total.)
enjoy that bad boy and thank me later!!