In the hustle and bustle of modern life, finding quick yet delicious dinner options can be a challenge. However, Gina has cracked the code with her lightened - up pot pie recipe that is perfect for weeknights. The key to her success lies in the use of a purchased piecrust, which not only saves time but also sets the foundation for a mouth - watering meal.

Using a pre - made piecrust is a game - changer. It eliminates the need for hours of kneading, rolling, and waiting for the dough to rise. You can simply grab one from the grocery store and start assembling your pot pie right away. This is especially beneficial on those busy evenings when you're short on time but still want to serve a home - cooked meal to your family.

But Gina doesn't stop at just using a purchased piecrust. She takes it a step further by pressing herb leaves into the crust. This simple yet creative technique adds both visual appeal and a burst of herb flavor to the dish. Imagine the sight of fresh, green herb leaves embedded in the golden - brown crust. It's not only beautiful to look at but also enhances the overall taste experience.

When it comes to choosing the herbs, the possibilities are endless. Rosemary, with its piney and slightly bitter flavor, pairs well with savory fillings. Thyme, on the other hand, has a subtle, earthy taste that can complement a variety of ingredients. Sage adds a warm and peppery note, while parsley brings a fresh and clean flavor to the table. You can use a single herb or create a blend of your favorites to suit your taste preferences.

To press the herb leaves into the crust, start by gently washing and patting them dry. Then, lay the piecrust on a clean surface and arrange the herb leaves on top. Use a rolling pin or your hands to gently press the leaves into the dough. Make sure they are evenly distributed and firmly attached. You can also sprinkle a little salt and pepper over the herbs for an extra kick of flavor.

Now, let's talk about the filling. A pot pie filling can be as simple or as elaborate as you like. For a classic option, you can use a combination of chicken, vegetables, and a creamy sauce. Cut the chicken into small pieces and cook it in a pan with some olive oil until it's cooked through. Add in your favorite vegetables, such as carrots, peas, and potatoes. Sauté them for a few minutes until they start to soften.

Next, make the sauce. You can use a mixture of flour, butter, and milk to create a smooth and creamy base. Whisk the flour and butter together in a saucepan over medium heat until it forms a paste. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook the sauce until it thickens, then season it with salt, pepper, and any other herbs or spices you like.

Pour the sauce over the chicken and vegetables and stir well to combine. Transfer the filling to your piecrust - lined baking dish. Place the herb - infused top crust over the filling and crimp the edges to seal. Make a few slits in the top crust to allow steam to escape during baking.

Pop the pot pie in the oven and bake it at the recommended temperature until the crust is golden brown and the filling is bubbling. The aroma that fills your kitchen as the pot pie bakes is simply irresistible. When it's done, let it cool for a few minutes before serving. The result is a delicious, comforting pot pie that your family will love.

Not only is Gina's lightened - up pot pie easy to make, but it's also a healthier option. By using a purchased piecrust and controlling the amount of fat and calories in the filling, you can enjoy a guilt - free meal. It's a great way to incorporate more vegetables into your diet and still satisfy your cravings for a savory, comforting dish.

So, the next time you're looking for a quick and delicious weeknight dinner idea, give Gina's pot pie recipe a try. With the convenience of a purchased piecrust and the added flavor of herb leaves, it's sure to become a staple in your kitchen.