I say little because this is in one of my 1/3d sized hotel pans. They come in so many sizes you are bound to find one that fits your needs.I made this one with that stuffed pepper soup recipe that works so well as a pasta sauce. No ricotta in this, nor any white sauce – just some shredded mozz and grated Parmesan.
These are 1/6th sized hotel pans and they are approx. 2-1/2 inches deep x 5-1/2 inches x 6 inches. Also called steam table pans because they are what you will see food served in when at a buffet.I’m using a sheet of puff pastry cut into quarters for crusts on these individual sized chicken pot pies. Each sheet was brushed both sides with an egg wash. Doing the undersides is a trick Alton Brown touts to help keep the pastry crusts from picking up too much liquid and staying doughy.Bake in a 400 degree oven until the crust brown to suit. I looked at these after 12 minutes, turned them 180, and gave them 8 more minutes or so.The butter trick worked well enough. Next time I may do these like I did the pan biscuits, cook the crusts by themselves and place them on the filling later. Speaking of pan biscuit crusts, I had some extra filling so I made a small batch of that and did one more pot pie:The small batch of dough was: 1/2 cup flour, 1 tsp sugar, 1 tsp baking powder, 1/2 tsp salt, 1/3 cup of buttermilk, and 1 Tbsp of melted butter. Mix the dry ingredients in a small bowl and stir in the buttermilk to just combine and pour the loose dough into a small pan over the melted butter. Press flat and bake in a 450 oven. My little biscuit didn’t take long, maybe 20 minutes.