Dinner Pie

I have a crust in the freezer that is already baked. It looks like hell. Does anybody have a good recipe for dinner pie that you can cook in a pot on the stove, then pour into a baked crust for serving? The healthier the better.

Thanks!

I've made a pie in the past with a sort of Moroccan chickpea filling for my vegetarian husband. It's kind of more in the pot pie realm, in that I baked it in a pie pan and only put the crust on top instead of a double crust. Maybe this will work for you? Can of chickpeas, can of fire roasted tomatoes, sautéed onion and carrots, raisins, tomato paste to thicken a bit, seasoned with some smoked paprika, cumin, cinnamon. I topped it with some sliced almonds.

Not haute cuisine, but a recipe from a Weight Watchers cookbook that has been a big family favorite for years:

Sauté a mix of celery, onion, mushroom and carrots in a small amount of butter. Sprinkle with a couple Tbs of flour (depending on quantity) and some poultry seasoning, salt and pepper (we skip the salt). Brown the flour a bit, stirring all the while. Add the appropriate amount of chicken bouillon (I use a mix of hot water and milk with Better than Bouillon) to make the amount of broth you want in a chicken pot pie (actually make it a bit runny as it will thicken in oven). Add some cooked chicken meat, either leftovers or cooked thighs/breasts. Pour into shell, or top with dabs of biscuit (here is where we could never adhere to WW: they use that biscuit dough in a cylinder, I use homemade biscuit.) Bake until biscuits or pie shell are cooked. Actually, to keep it lower fat, I precook wedges of pie crust and put on top after heating.

This is surprisingly delicious, and I adore a good pot pie. You can of course vary the veggies: add peas, potatoes, corn. I think the celery, mushrooms and onion are key to the flavor, so I would keep them.