Lizz's Easy Chicken Pot Pie

• 1 (9 inch) frozen pie crusts, for bottom (optional)
• 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
• 1 cup 2% low-fat milk
• 1 (15 ounce) can Veg-All, drained (mixed vegetables)
• 1 -2 cup cooked chicken, cubed (leftovers or 1 large can chunk chicken, drained)
• 12 teaspoon ground sage
• salt and black pepper, to taste
• 12 cup 2% low-fat milk
• 14 cup egg substitute
• 1 cup Bisquick
• 1 (11 ounce) package refrigerated breadstick dough (optional)
• 1 (9 inch) deep dish pie shells (optional)

1. Preheat oven to 375F In medium bowl, mix filling ingredients and then pour into bottom pie crust (if using).
2. Select your topping, and bake for 30-40 minutes.
3. BISQUICK TOPPING: Mix milk, egg, and bisquick in a small bowl.
4. Spread out over chicken mixture.
5. (or the second pie crust if prefered).
6. TWISTED TOPPING: Unroll and separate the breadsticks.
7. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly.
8. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern.
9. Trim ends if needed.
10. TWO CRUST TOPPING: Place 2nd pie crust over top of filling, tucking the edges under the bottom crust and flute them together.
11. Cut a few slits in the top to allow steam to escape.

frozen pie crusts, cream of chicken soup, milk, vegall, chicken, ground sage, salt, milk, egg substitute, bisquick, breadstick, dish pie shells

Taken from www.food.com/recipe/lizzs-easy-chicken-pot-pie-260547 (may not work)