Can I par-bake this pot pie recipe?
As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo  pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.

If you follow this it could probably bake for just 25 minutes or there about.

Hope this helps!