Do not wash the cork unless absolutely necessary. It is best to clean it with a special brush and a slightly damp cloth or paper towel. If you want to wash, just hold it under water, but let them not take a bath, take a light shower. Do not throw away the mushroom stalks; You can use it in soups and sauces.
If you’re going to cook on the stove, remember that most mushrooms consist of water. Natural mushrooms contain less water than cultivated mushrooms, but still need to be careful if you want them to be browned and caramelized while cooking. For this reason, when cooking mushrooms, high heat is required, not low heat. Make sure that the pan you are using is very hot first. Heat the oil well, and the mushrooms will sizzle when they touch the pan. While sauté, the places should be wide in the pan, do not squeeze it too much. The water released by the mushroom cooked in this way evaporates faster, so you do not cause the mushroom to become watery and lose its texture.

Fill the ramekins: Divide the pot pie filling between ramekins. Fill ramekins up about 3/4 of the way full to prevent overflowing. (You can use any size or shape of ramekin. Round works best, but oblong is okay as well and you get more crust with that shape.)
Cover with pie crust and brush with egg wash: Cover ramekins with a top piece of pie crust, either store-bought or homemade. Crimp the edges well and poke a few holes in the center of the pie crust to let steam escape. Brush with egg wash.

OTHER CUTS YOU CAN SUB?
You absolutely don’t have to use chicken breasts for this recipe. Boneless chicken thighs are a great option as well and work well.

For eight sandwiches, you will need six to eight chicken thighs OR three to four chicken breasts.

These sandwiches have a nice tang to them thanks to a homemade BBQ sauce (but you can use store-bought as well) and a pickle slaw, which is just my favorite. Will my kids eat these sandwiches though?! Read the report card below to find out!

Do not wash the cork unless absolutely necessary. It is best to clean it with a special brush and a slightly damp cloth or paper towel. If you want to wash, just hold it under water, but let them not take a bath, take a light shower. Do not throw away the mushroom stalks; You can use it in soups and sauces.
If you’re going to cook on the stove, remember that most mushrooms consist of water. Natural mushrooms contain less water than cultivated mushrooms, but still need to be careful if you want them to be browned and caramelized while cooking. For this reason, when cooking mushrooms, high heat is required, not low heat. Make sure that the pan you are using is very hot first. Heat the oil well, and the mushrooms will sizzle when they touch the pan. While sauté, the places should be wide in the pan, do not squeeze it too much. The water released by the mushroom cooked in this way evaporates faster, so you do not cause the mushroom to become watery and lose its texture.