Rainer's Chicken Pot Pie

Ok, friends, I searched my dear kitchen-lovin' friend Rainer's website back to 2007 to find this awesome home-made chicken pot pie recipe to make for Dad. He's off to a good recovery from surgery and he LOVES chicken pot pie. I can't think of a better way to welcome him home from the hospital. Also, this homemade option is perfect for his sodium. (Have you seen what they put in the grocer's freezer!?)
I've made this recipe a gazillion times (and definitely when Dad visits), but surprised myself that I hadn't completely memorized it yet. Thus, the web search. Since it was hidden so far back on the Lowman Recipes blog, I thought I'd copy it here and bring it to everyone's attention in time for fall. SO delicious. Thank you, Rainer!

1 box rolled up pie crust dough (or get 2 boxes of dough because you can easily make 2 pot pies from 1 recipe)
1 bag of Bird's Eye Steam in Bag mixed veggies
1 can of fat free cream of chicken soup (I use Healthy Choice)
1 can of fat free cream of mushroom soup (I use Healthy Choice)
1/2 tube of sage flavored sausage (or all of tube for 2 super meaty pot pies)
2-3 chicken breasts (can be frozen or not)
1 tsp. dry or fresh Italian seasoning
A few shakes of cracked black pepper
1/4 cup fat free italian dressing
1/4 cup of shredded cheese (Italian blend is best)

1) Put frozen chicken breasts in a crock pot on low for about 6 hours. Put the Italian dressing and about 1 tsp. of the Italian seasoning on top of frozen chicken and let the crock put do the work.
2) Then after 6 hrs or so, chop up chicken or pull apart into pieces with a fork. Save the juices in the bottom of the crock pot for later.
3) Thaw pie crust according to package directions. Cook sausage in a skillet and steam veggies in the microwave bag according to directions and dump in large bowl. Then add soups, cooked sage sausage, Italian seasoning, black pepper and shredded cheese. Add chopped chicken to the bowl and also add about 1/4 cup of the flavor drippings from your crock pot. Stir to combine all ingredients.
4) Place one pie crust in bottom of large pie dish, scoop contents of bowl into the pie shell and then top with the other piece of dough. Seal edges tightly with fingers and then cut 4 holes in the center to vent.
5) Cook at 350 degrees for 25 minutes or until lightly golden on top.
**** This recipe is enough to make 1 very large chicken pot pie or go ahead and buy an extra box of pie dough and just make 2 pot pies. Freezes well, just thaw in refrigerator before baking.