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.