5:4 challenge #7B Rosted Grilled Pot Pie (p1 and p2)

Grilled chicken breast (without skin and bone), diced
16oz bag each of broccoli, cauliflower and french cute green beans.
One large can of cream of chicken soup mix, undiluted
and either eggs, mayo and 1/2 and 1/2
or
eggs, ww flour, salt, shorting/or another double pie crust of your choosing
toppers are listed below

(toppings are further explained towards the bottom)

Meat:
I got frozen unbreaded, skinless/boneless chicken tenders that you don't have to thaw before cooking. I salted and grilled mine on the BBQ til done.(I cook over coals so it always gives the meat a bit of a smoky flavor)


Veggies:
16 oz bag each of: broccoli, cauliflower and french cut green beans
Take all these frozen veggies and place in a large baking dish. Drizzle 2 to 3 Tab olive oil, salt and pepper on the veggies and mix well. Bake at 350 for 35 min. Take a 3 or 4 cups of mixed veggies and set aside (the rest reheat and serve as a great side dish for another meal)


Cream meat and veggie mixture:Take 2/3 of one large can of cream of chicken soup (undiluted) and blend into the mixed veggies. Add about 1 to 1.5 cups of cooked chicken. Add some pepper if you like but you shouldn't need to add any salt as there is some in the soup mix.


Topping 1 (p1): This is a light and mock crust topping (its the one used in the sloppy joe pie)
2 eggs
1/2 c mayo
1/4 c of 1/2 and 1/2 cream

Take all three ingredients above and mix well. Pour over top of meat and veggie mixture (that's been placed in a deep dish pie plate) and bake 30 mins at 350 degrees until set and top is golden brown
.

OR

Topping 2 (p2):
Personally I think a light ww wheat crust with a few more ingredients may be lighter and better than what I used. Being limited on ingredient mine was good but a bit heavy in my opinion....than again it could be that I've just never had whole wheat crust before?. This is what I did:
3 eggs
3 cups ww flour
1 to 2 dashes of salt
1 cup of shorting (with zero trans fat! )

Mix the flour and salt. cut in the shortening til its all crumbly. Add all the eggs and mix (with fork or fingers) til moist adding one to two Tab of water if needed.(i didn't add water but should have as mine was too crumbly and harder to roll...it was just too thick)
Divide dough into two balls and roll each out onto a floured surface to fit the pie dish. After placing the first crust round into the deep pie dish fill with the creamy meat and veggie mixture and then top with the second crust. trim and crimp the edges and poke fork holes (or what ever you wish) into the top to allow ventilation. Bake 35 to 45 mins at 350 or til crust is golden and done. Let cool before cutting and serving.



Note: Now both pot pies were good but rather different from one another even though the only difference was the topping or crust. My hubby and I couldn't tell which we liked better. I did however decide to try my hand at making this 5:4 again coming up with something totally different. You'll have to check it out:
Stir Fried Oriental Scramble Brunch