This looks awesome but I need a smaller pot pie

In addition to Liri T advice about how to halve materials, on size of pan: a 9" spring form holds 10-12 cups, so for half use something that holds 5 to 6 cups ...

If you have one of the Texas size muffin pans, you could always make a lot of little pies and freeze them for later eating. Or make two of them using a 6 inch springform pan- although if you are like me and only have one that size- you would need to divide everything in half. Then make one pie at a time. Again though, you could freeze the second one. I don't know what to suggest for baking time, besides watching the crust for signs of being done. The filling can also be made and frozen separately as well, and if you didn't feel like making a pie you could heat it up and drop dumplings on the surface to cook.