On a regular chicken pot pie I would say yes; I usually add foil halfway through the baking time so the crust can get golden brown, not burned. My method: take a pie-size square of aluminum foil, fold it into quarters, and cut out the middle so that when you open it you have a circle. Place over the pie crust. Of course you can use a pie crust cover instead if you have one.  But these are mini pot pies. They’re only getting baked for 15 minutes. No cover needed!