Last week I made pot pie one day for supper.
My method for making potpie is to take whatever chopped poultry meat I have in the freezer, whatever vegetables I feel like adding (corn, beans, peas, carrots), some cream of mushroom or chicken soup (I prefer chicken), some chicken broth, stir it all together and put on the topping.
My ratios are generally for 1 cup of cooked/chopped meat, I use about 2-3 cups of vegetables and 1 can of cream soup and 1 cup or so of broth (till it "looks right"). Since my brother was here and I needed to make a bigger batch, I was using 2 cups of meat. I had 2 cans of cream of chicken soup and 2 cans of cream of mushroom soup in the cupboard. I needed 2 cans of soup but didn't want to use all of my cream of chicken. I noticed that I also had a couple cans of chicken noodle soup that had been free... hmmm....
I used 1 can of cream of chicken soup and 1 can of chicken noodle soup. It tasted and turned out perfect!! I usually have to add a little salt to the mix, but with the chicken noodle soup (concentrate) it was just right. It was moist but not too runny. I didn't have to find or make broth and you wouldn't know the noodles were in the casserole unless you specifically looked for noodles (and how many people do?).
This might just become my new "recipe" for pot pie.