I made a beef pot pie today. The beef was chuck roast, pre-cooked and cut into bite-size pieces. The secret is to mix the filling, get it hot, then bake it just long enough to bake the crust.

0. Spray or grease your baking dish on the chance that that will help
       with cleaning the dish afterwards.
1. Slice and cook some carrots - 5 mins in the microwave
2. Finely chop some onion
3. Put a can of low-salt mushroom soup in the baking dish. add maybe
       1/2 cup water so soup is not so thick.
4. Stir in 1 tsp powdered sage
5. Heat all the above in the microwave
6. Preheat oven to 425, maybe. exact temp TBD
7. Make a piecrust for the top with half a box of Jiffy pie crust mix
    (freeze the rest of the mix)
8, Put the crust on the top, crimp the edge, cut six slits about 3/4
      inch in the top to let steam out
9 Bake at maybe 425 for maybe 30 mins till crust is cooked through.

It was delicious. We also had sauteed cauliflower, oranges and strawberries.