Our recipe for an Easy Chicken Pot Pie, for instance, calls for 1/4 cup sour cream and 3/4 cup heavy cream. When it comes to using sour cream in pot pie filling, less moisture is better.
Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. The secret to crisp pastry ...
Alternatively line one big pie dish with the pastry. Line with tin foil and fill with baking beans. Bake at 180oc for 12 minutes. Cool. Spoon in the chicken mixture and brush the edges with egg yolk.