- Make individual pot pies by using 2 ounce ramekins and topping with pastry crust or a canned biscuit. Adjust cooking time as needed. - If cooking for two, use half the filling in a small 9" pie pan. Store other half of the filling in the freezer for up to 6 months. Thaw and cook according to recipe directions. - Use shredded rotisserie chicken and frozen mixed veggies for an even quicker meal.