Use refrigerated pie crusts for this otherwise all-homemade and quick version of Chicken Pot Pie.
Make Ahead: Assemble the night before and keep in the fridge, or freeze for the day you need it. If frozen, allow to thaw overnight in the fridge. Place refrigerated pie in the oven while it is preheating and bake until cooked and heated through. (Mine requires about 1 hour and 15 minutes of baking time.) Watch the crust. Once it is golden, cover just the sides with pieces of foil to prevent burning.
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