Quick weeknight chicken pies

A weeknight chicken pie works when two things happen at once: the filling cooks on the stove while the pastry bakes, and nothing has to cool for long. Every recipe here is on the table in about an hour or less, counting the pastry, and most use bought puff pastry or no pastry at all.

Cooked chicken is the biggest shortcut. A shop-bought rotisserie bird or Sunday's leftovers skip the poaching step entirely; the guide to using rotisserie chicken in a pie covers how much meat a bird gives and how to keep it moist.