Eating chicken pot pie is akin to being wrapped in a warm, wooly sweater; it’s warm, comforting and perfect for cool, dark fall evenings.
This version is what I like to think of as a cheater chicken potpie. It makes use of leftover or pre-cooked meat, which means you don’t spend hours preparing the traditional and lengthy version of the dish. Individual portions cook up quicker than a full pie and the hearty dose of vegetables in the recipe allows you to make use of what’s in season, while simultaneously boasting the nutritional benefits of the dish.
My kids love this and often tuck the leftovers into a thermos for a favourite school lunch. Feel free to make a double or triple batch of the filling, and freeze the leftovers for an even quicker dinner on a different day.