Roll out the larger dough ball into a 10 by 15-inch rectangle. Using a pizza cutter, cut 20 strips, approximately 10 inches by 3/4 inch. These will be your vertical strips. Repeat this step for the horizontal strips with the other dough ball. Refrigerate dough strips. While chilling, fill four, 5-inch ramekins with chicken pot pie filling.
Remove dough from the fridge, and line up the vertical strips close together on parchment paper. For the first row, fold the first column up, skip three, fold the next three up and repeat until all vertical columns are folded up.
Place a horizontal strip under the folded vertical strips, then unfold the vertical strips over that row. Fold back the first two rows, and repeat the first pattern. For the third row, fold back the first three and repeat. For the fourth row, skip the first column, fold back three, skip three until all vertical columns are used. For the fifth, skip the first two, fold back three, skip three, etc. For the sixth, skip the first three, fold back three, etc. This will start to reveal the houndstooth pattern. For the seventh, eighth and ninth rows, do the opposite of the previous set. Skip three, then two, then one. Repeat these patterns until all dough is used. You will be left with a beautiful houndstooth pattern.
Using a 5-inch pastry circle cutter, cut 4 circles out of the dough pattern. Refrigerate for 30 minutes to chill. Top each ramekin with a houndstooth circle. Brush each with egg wash, and top with salt and freshly ground pepper. Bake for 20 minutes until crust is golden and bubbling. Allow to cool for a few minutes, then serve immediately.