We use these Corningware baking dishes:
French White® 16-oz Round Dish & Plastic Cover - Shop World Kitchen Product Viewer
Here's the recipe we use. It calls for one regular pie plate but we use the C'ware individual bowls instead.
Chicken Dinner Pie
2 9” Pie Crusts
2 Tb Butter
2 Tb Flour
1 tsp Salt
1/8 tsp Pepper
1/8 tsp Thyme
1/2 C Chicken Broth
1/2 C Light Cream
2 C Cooked, Cubed Chicken
10 Oz Frozen Peas & Carrots
8 Oz Frozen Pearl Onions
Preheat the oven to 425 F.
Place one of the piecrusts into a 9” deep-dish glass pie plate.
Melt the butter in a large saucepan over low heat.
Blend in the flour, salt, pepper and thyme.
Cook over low heat until the mixture is smooth and bubbly.
Remove from the heat and stir in the chicken broth and cream. Heat to boiling, stirring constantly. Boil for one minute while stirring.
Stir in the chicken and vegetables.
Pour the mixture into the piecrust. Cover with the second crust.
Crimp the edges and cover the edges with foil to prevent burning.
Remove the foil for the last 15 minutes of cooking time.
Bake for 25 to 40 minutes or until golden brown.