Looking at the recipe and posted pictures, I knew right off the bat that I was going to change the ingredients to make the filling more moist and creamy. Instead of boiling the veggies (I added a yukon gold potato), I sauteed them in butter until golden, seasoned with a small pinch of sea salt, fresh cracked pepper, and italian seasoning, and then added meat (had to use up rosemary turkey breast). Instead of broth and flour, I used a can of healthy request condensed cream of chicken soup with half a can of lowfat milk, cooked until boiling. I used the buttery flaky pie crust recipe and made just a top crust to cut some of the fat. I didn't measure the veggies or meat so I'm not sure if the soup & milk would make a perfect substitution if one were to follow the recipe. I just used 2 carrots, 3 celery stalks, 1 onion, 1 potato, and about 3 cups cubed turkey breast.
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