For pot pie the quickest way is to pressure cook the meat and pull. Use a decent store-bought stock. Add desired vegetables, cook until soft. Thicken the stock with a touch of starch but don't overthicken because the crust will add some starch also. Assemble the deal with frozen pie crust and bake until the crust is done. Again, all technique based.
A good pot pie takes some touch. To complicate things or improve them, depending on your perspective you can do homemade stock or homemade pie dough instead of pre-bought, just for starters.
I've always said cooking instruction needs to be more technique based and less recipe focused. There's a time and place in every man's life for freezer pizzas, but you gotta bust out all the stops once in awhile. And to go all out you gotta learn the techniques.