(Inspired by a similar recipe in one of my favorite weeknight cookbooks, The Six O'Clock Scramble)
1 refrigerated pie crust (I used the Pillsbury brand you unroll)
4-6 cups chopped mixed vegetables (I used left over broiled vegetables from Sunday dinner, carrots, potoates, parsnip, zuchinni and summer squash)
1-2 cups chopped cooked chicken or meat (I used left over ham)
salt, pepper, and thyme to taste
1 can cream soup (cream of mushroom or chicken)
Mix the onion, veggies, meat, and cream soup together, and season with salt, pepper and thyme. (Depending on the soup, you may not need salt.) Dump the mixture into the crust, and top with a second crust. Cut slits to vent. Bake at 375 till nice and brown and bubbly.
Obviously, the vegie-and-meat part of the recipe is where you get creative. You can chop up the bottom-of-the-bin veggies and lightly saute them with the onion, or you can use already-cooked veggies (a proportion of frozen mixed vegies will add to the thriftiness and retro appeal). As for the meat, chopped chicken, steak, or even mild seafood would work. We're mostly vegetarian, and I've used fake "chicken" with great success. The total amount you use depends on the size of your pie plate. You could even make little turnovers or mini-pies if you've got the time.
Delicious comfort food, says hot for a long time (so good to share), and freezes beautifully. You can even freeze it unbaked and save it for a future dinner.