This recipe is easy to adapt to your family size and circumstances. You won't need extra pie crusts, recipe is same for each of these. Here are some different sizes this recipe makes:
- 6 Individual Sized Mini-Pie Pans (same bake time as 9-inch pies above)
- Two 9-inch pie pans
- One 9x13 inch baking pan - note: baking time will be longer - bake with foil for 45 minutes, remove foil and continue baking for an additional 45-50 minutes or until golden brown and bubbling inside.
For the chicken in the recipe: buy a rotisserie chicken or you can also cook up boneless skinless chicken breasts (place in baking pan with 1/4 cup water, bake covered for 1 hour at 350°F).
If you are planning on doing an egg wash, don't add it before freezing. Instead brush it on right before adding the pie to the oven. I prefer the egg wash as it makes the pie look shiny and pretty.
Use a metal or foil pan if going from freezer to a hot oven, as glass pans can shatter.
Homemade gravy? If you are using up homemade vs store-bought gravy, use 2-1/2 cups of homemade.