Simple Chicken Pot Pie

The crust for this recipe is not a pastry like a traditional pot pie (more of a quick bread).
Filling:
1 can Cream of Chicken Soup
Water or chicken broth
About 1 1/2-2 cups Vegetables of choice, cooked
1-2 cups chicken, cooked and diced
Cheese

Crust:
2 eggs
1 cup milk (powdered works fine)
1 1/2 tablespoons oil
1 cup flour (depending on personal preference whole wheat works fine)
1/4-1/2 cup parmesan or other cheese (optional)

Mix Cream of Chicken soup with 3/4 can water or chicken broth (I just use the water I cook the chicken in). Pour into greased 9x13" pan and stir in chicken and vegetables. Sprinkle cheese on top.
For crust beat eggs in boil, add milk and oil. Blend with hand mixer or beat by hand until mixed. Add flour. Beat. Pour over filling. Smooth top. If desired sprinkle with parmesan or other cheese.
Bake uncovered at 400°F for 20 minutes.
Let stand for 15-20 minutes.

*The origianl recipe (upside down pizza) supposedly freezes well and you can let thaw then reheat. I haven't tested the recipe frozen, but all the ingredients freeze well so I think it'd work.