Few meals warm the cooler months quite like a piping hot, stick-to-your-ribs pot pie.

Its rich, hearty flavors are the perfect way to rekindle the spirit and the senses.

Making a homemade pot pie may sound challenging, but it doesn't have to be. By taking some simple short cuts, most can be prepared in less than an hour - about the same time it takes to heat a frozen pot pie.

What's more, the flavor possibilities are endless. With a few changes of ingredients, it's easy to take this slice of Americana to a whole new level.

Pot pie fillings are not limited to chicken, peas and carrots. Beef, seafood, pasta, cheese, portobello mushrooms, and butternut squash are delicious mix-ins as well. Paired with sauces that combine flavor favorites - shrimp with a creamy white wine and dill sauce; Italian sausage with basil, oregano and pasta sauce; chicken with mild curry and Golden Delicious apples; corn and black beans with cumin and chili powder - pot pies have never been more exciting.

1 tablespoon vegetable oil1 - 1¼ pounds boneless, skinless chicken breast, cut into ¾-inch pieces1 medium onion, chopped (about ¾ cup)1 cup sliced carrots1 cup chicken broth¼ cup all-purpose flour2 teaspoons curry powder½ teaspoon salt1 medium golden delicious apple, peeled, cored, and cut into ½-inch pieces½ cup frozen peas½ cup light cream or coconut milk1 refrigerated pie crust for single-crust piePreheat oven to 425 degrees. Heat oil in large skillet over medium-high heat. Add chicken, onion and carrots; cook about 5 minutes, or until chicken is done, stirring constantly.Whisk together chicken broth, flour, curry powder and salt. Add to skillet and bring to a boil. Stir in apple.Reduce heat to medium and cook until sauce is thickened, about 2 minutes, stirring constantly.Remove from heat. Stir in peas and cream. Pour into 9-inch deep-dish pie plate.Lay the prepared pie crust over the top of the pie. Crimp or flute edges around the rim to seal tightly.Cut several small slits in crust for steam to escape. Place pie plate on a cookie sheet and bake 20 to 25 minutes or until top is golden.Makes 6 servings

2 tablespoons butter4 ounces (about 1½ cups) fresh mushrooms, quartered¾ cup chopped onion1½ pounds large shrimp, peeled and deveined8 ounces (about 2 cups) sugar snap peas1½ cups half and half¼ cup dry white wine¼ cup flour1 teaspoon dill weed¼ teaspoon thyme leaves½ teaspoon salt1 package (12 ounces) refrigerated flaky biscuitsPreheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add mushrooms and onion; sauté 2 minutes.Add shrimp and sugar snap peas; sauté until shrimp begins to turn pink, about 3 to 4 minutes.Whisk together half and half, wine, flour, herbs and salt; add to skillet. Bring just to a boil over medium heat, stirring constantly.Simmer 2 minutes or until sauce thickens. Pour into a 2-quart baking dish about 2 inches deep.Separate each biscuit into 3 layers. Place biscuit layers on top of filling, overlapping layers in a shingle fashion to cover the top of the filling.Bake 11-13 minutes or until biscuit topping is golden brown.Makes 6 servings

8 ounces wagon wheel pasta8 ounces Italian sausage1 teaspoon minced onions½ teaspoon oregano leaves½ teaspoon basil leaves¼ teaspoon ground black pepper1 jar (24 to 28 ounces) traditional-style pasta sauce1 package (8 ounces) mozzarella cheese, cut into thin slicesPreheat oven to 400 degrees. Cook and drain pasta as directed on package.While pasta is cooking, break apart Italian sausage and cook over medium heat in a large skillet until done, about 5 to 7 minutes. Drain excess fat.Stir cooked sausage, onions, oregano, basil, and pepper into pasta sauce in an ungreased, 9-inch deep-dish pie plate or 2½-quart casserole.Add cooked pasta; blend well. Cover top completely with mozzarella slices.Bake 15 minutes or until cheese is melted and mixture is hot.Makes 6 servings

1 tablespoon vegetable oil1½ pounds boneless, skinless chicken breast, cut into ½-inch pieces1 can (15 ounces) black beans, drained and rinsed1 can (11 ounces) whole kernel corn, drained1 can (15 ounces) tomato sauce2 teaspoons chili powder1 teaspoon ground cumin½ teaspoon garlic powder¼ - ½ teaspoon chipotle chile pepper2 cups shredded Monterey Jack and Cheddar cheese blend, divided1 package (8 to 8½ ounces) corn muffin mixPreheat oven to 375 degrees. Heat oil in large skillet over medium-high heat. Add chicken and sauté 5 to 7 minutes or until done.Add beans, corn, tomato sauce and seasonings to skillet. Bring to a boil over medium heat.Remove from heat; stir in 1 cup shredded cheese. Pour into a 2½-quart casserole. Top with remaining cheese.Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.Bake 25 to 30 minutes or until corn bread is golden brown.Makes 8 servings

6 cups cubed vegetables, such as carrots, butternut squash, onion, and potatoes, cut into ¾-inch pieces½ pound portobello mushrooms, cut in half, then into ½-inch strips2 tablespoons olive oil1 pound sweet potatoes1 cup apple juice, divided2 tablespoons butter½ teaspoon ground nutmeg, divided1 can (14½ ounces) vegetable broth2 tablespoons cornstarch1 teaspoon garlic salt1 teaspoon thyme leaves1 teaspoon ground mustardPreheat oven to 425 degrees. Toss chopped vegetables and mushrooms with olive oil. Spread on two large baking sheets.Place side by side in oven. Roast for 25 minutes or until vegetables are golden in color.Pierce sweet potatoes with fork and microwave 5 to 10 minutes or until tender, turning potatoes over halfway through cooking. Cool 5 minutes remove skin.Mash with ¼ cup apple juice, butter and ¼ teaspoon nutmeg until smooth. Season with salt and pepper to taste. Keep warm.Whisk together vegetable broth, ¾ cup apple juice, cornstarch, garlic salt, thyme, mustard and ¼ teaspoon nutmeg. Pour into a large skillet.Bring to a boil over medium heat. Simmer 2 minutes. Add roasted vegetables and stir gently to combine. Pour into a 2-quart casserole.Top with mashed sweet potatoes. Bake at 425 degrees 20 minutes or until potatoes start to brown.Makes 6 servings