Half a frozen pot pie becomes dinner in one pan tonight: thaw and crumble the filling and crust, then warm it all together with a touch of cream and fresh herbs. It stretches two ways, tastes homemade, and asks nothing but time and a flame.

Serves 2. 25 minutes, 10 at the stove.

1. Remove the half pot pie from the freezer and let it sit at room temperature for ten to fifteen minutes so the filling and crust thaw enough to break apart; you do not need it fully warm yet.
2. Melt 1 tablespoon butter in a large skillet over medium heat while the pot pie thaws.
3. Once the butter foams, crumble the thawed pot pie filling and crust into the pan in bite-sized pieces, breaking the crust into smaller shards as you go; stir often until everything is heated through and the crust begins to turn golden where it touches the pan, about five to eight minutes.7 min
4. Pour 1/4 cup heavy cream over the hash and fold it in gently with a few turns of the spoon until the filling turns rich and glossy, then taste and add salt and pepper as needed.
5. Tear a handful of fresh thyme or parsley leaves into the pan and fold once more, then divide between two bowls and serve at once.

Note Swap the cream for chicken stock if you want it lighter. Leftovers keep three days in an airtight container and warm gently on the stovetop. Serve it alone in a bowl, or alongside a salad of bitter greens with a sharp vinaigrette to cut the richness.

A quick supper that transforms frozen pot pie filling into a creamy scramble with eggs and butter. Thaw what you have from the freezer and stretch it into a warm, comforting dinner for two with almost nothing else.

Serves 2. 15 minutes, 10 at the stove.

About 180 calories a serving, 11 g protein, 1 g carbohydrate, 14 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Thaw the pot pie filling at room temperature or in a small saucepan over low heat until it is completely defrosted and loosened, about 3 to 5 minutes.5 min
2. Crack 4 eggs into a bowl and whisk them together with a pinch of salt and pepper until well combined.
3. Melt 1 tablespoon butter in a nonstick skillet over medium heat, then pour in the eggs and stir gently with a spatula, pushing soft curds to the side as they form, until they are just set, about 2 to 3 minutes.3 min
4. Add the thawed pot pie filling to the scrambled eggs and fold it in gently until everything is heated through and combined, about 1 minute.1 min

Note Serve the scramble on buttered toast or over rice if you want to stretch it further. Leftovers will keep in the fridge for one day. You can swap the eggs for 2 ounces of diced ham or cooked chicken if you have it on hand.

Tonight you thaw that leftover pastry top and crown a quick pan of creamed chicken and the vegetables you have on hand. It bakes until golden and the filling bubbles at the edges. Simple comfort food built on what's already done.

Serves 2. 35 minutes, 15 at the stove.

About 440 calories a serving, 39 g protein, 23 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C]. Set the pastry top on a plate to come to room temperature while you build the filling, about 10 minutes.
2. Melt 2 tablespoons butter in a medium skillet over medium heat. When it foams, stir in 2 tablespoons flour and cook for 1 minute, stirring, until you smell toasted flour.
3. Pour in 1 cup chicken broth (or water) and stir until smooth and thickened, about 2 minutes. Fold in 1 cup shredded rotisserie chicken and 1 cup frozen mixed vegetables. Season with salt and pepper to taste. Spread the filling in a 9-inch pie dish or two small baking dishes.2 min
4. Lay the pastry top over the filling, tucking the edges down into the dish slightly so they won't dry out. If there are gaps, pinch scraps together and patch them.
5. Bake until the pastry is golden and the filling bubbles at the edges, 18 to 20 minutes. Let rest 3 minutes before serving.19 min

Note Swap frozen peas for the mixed vegetables if you prefer. Leftovers keep covered in the fridge for two days and reheat gently in a 325°F [160°C] oven. Serve with a green salad or steamed broccoli on the side.