Oh chicken pot pie night was a big deal, only happened about once a month because it coincided with the stock making to get the chicken fat. The way the chicken fat reacts you use an oil dough recipe and build the sides and bottom pretty thick, I usually did scraps/strips across the top.
My favorite is sort of an Asian variation, broccoli florets, chicken, water chestnuts, onion with a thin gravy made with corn starch... but standard good old American-style with frozen vegies or a can of Veg-All (that is still around, isn't it?) and a good solid gravy is equally delightful!