Chicken pot pie recipe question
I often prepare chicken potpie ahead of time, all the way to the crust cover. Then, I either freeze or refrigerate (depends on my ingredients ... potatoes don't freeze well, as well as how long I have to hold it) until ready to bake. I either then let it "warm" slightly out of the fridge as the oven heats, or I let it heat with the oven (depends on how far ahead I am on the day I plan to serve it), and it bakes up just fine. For this recipe, I'd save the egg wash for right before you bake it, but otherwise, prepare it all ahead of time. Just make sure you seal it nicely with some plastic wrap (the new sealing wrap works great) when you store it.