I was straining my brain trying to think of something to fix for supper with not a lot of stuff in the house. Suddenly, I had an epiphany, and the choir of angels sang the great Alleluia! This is quick, easy, and mostly painless to prepare. I hope you enjoy it, too!
Set out pie crusts and allow to come to room temperature, at least 15-20 minutes (longer is better).
Prepare 9- or 10-inch pie plate by spraying with non-stick spray.
Drain soup, reserving broth in a medium-sized saucepan.
Remove 1/2 cup soup broth, and whisk together with 1/4 cup flour. It may be lumpy, but it's okay.
Warm broth in saucepan until it begins steaming. S-L-O-W-L-Y whisk in flour/broth mixture. Once broth is smooth, continue heating on medium heat until it thickens. Once the mixture reaches a gravy consistency, remove from heat.
Unroll first pie crust to fill bottom of pie plate, being careful to press along sides and bottom. Add soup contents (meat & vegetables reserved from soup).
Add 1/2 cup of thickened broth. You may add salt and pepper to taste.
Cover with remaining pie crust, folding edges down, and either flute the edges or flatten crust to rim of pie plate.
Bake at 350°F for 30 minutes. Increase temperature to 425°F, and bake an additional 20 minutes, or until pie crust is golden brown.
Once removed from oven, let pot pie set for 10 minutes to allow juices to solidify so the broth won't all run out once the pot pie is cut.
While pot pie is resting, pour remaining broth/gravy into 1-quart freezer bag and freeze for future use. This can be used as a starter to make beef stew.
Enjoy! I hope you like it as much as my husband and I!