Chicken pot tie is the ultimate comfort food. Since the weather in Montana has been sorta spring with a bit of winter mixed in, it's the perfect time of year for a very satisfying pot pie dinner. Making Chicken Pot Pie definitely requires some time, but I have a couple of short cuts to make it easier.
If you love making pie crusts (so much fun!), then go for it. Here's the recipe I use for a buttery and flaky crust, every time. If you don't want to make a crust or just don't have time, go ahead and buy one so you can enjoy this wonderful dish even if you don't have a baking bug. No shame!
If you are going to put all this time into it, you may as well make two and put the extra one in the freezer so you don't have to do all the work again to enjoy another pot pie.
Making the filling isn't very time consuming, but you can make it even quicker if you buy a rotisserie chicken. Or just use leftover chicken. If you don't have leftover and are not into buying a cooked chicken at the grocery store, use skinless boneless breasts and thighs.