CREOLE CHICKEN PIE

The rice can be boiled, drained, and dried up to 1 day ahead; store covered in the refrigerator and bring to room temperature before proceeding. The chicken can be cooked and cubed up to 2 days in advance. The entire filling can be assembled up to 4 hours ahead, stored covered in the refrigerator, and reheated gently before transferring to dishes and topping with crust.

Store baked pies covered in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven for 15-20 minutes until the filling is heated through and the crust is crisp. The crust will soften during storage but will crisp up again when reheated. Not recommended for freezing as the rice texture deteriorates significantly.