I asked you guys for some pot pie feedback on Instagram and oy, folks have strong desires and opinions by way of pot pie, so hear me out. I wrote in the long road, but there are a few short cuts. Read the footnotes too!

First of all, this has a SUPER easy vegetarian alternative. Skip the roasted chicken part, sub beans or even more vegetables and you’ll get a similar, comfort food. No meat needed. Another time saving tip would be to use 1 ½ cups of store-bought rotisserie chicken.

A huge portion of you wanted the quicker option of drop biscuits or even puff pastry cut outs, both of which I think sound perfect. This was honestly my first go at pot pie, as it’s not my style of food, but I wanted to do the whole shebang from scratch to start and leave short cuts for you as well.

I followed some tips from Smitten Kitchen for her topping and used the top of a jar to cut out circles (much easier to portion and not destroy the whole top!). For the biscuit swap, go with these and if you use puff pastry, you’ll likely cut down on the baking time by 10-ish minutes. I have not tried it, but this gluten free pie crust recipe was recommended to me by a member for those who asked for one.

Individual servings would also hold well! You do need oven safe dishes, nestled on a rimmed baking tray to catch any dripping and assemble from there.

It is a bit of a project, and my days are choppy with work hours, kids, after school plans etc. so I did this in shifts. I prepped the pie dough and sautéed the filling in one window, then assembled and baked it closer to dinner time. While I know this doesn’t work for everyone’s life, I’m a huge fan of breaking up the work and it will make this meal not quite as overwhelming.