I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then refrigerate the raw pir in the fridge for a day. I want to do this so I can just pop it in the oven the next day without any work. This would work great preparing for parties and such.
My concern is that resting the filling on the pie crust for a day would affect the pie crust somehow. Perhaps the liquid would seep into the pastry and affect texture or cooking for example.
Can I "fill" a chicken pot pie 24 hours before cooking it?