We saw this image in the latest Williams-Sonoma catalog and thought it was a clever, and very pretty, idea. Simmer the pot pie filling in your dutch oven, then put the crust right on top of the pot before transferring the whole thing to the oven.
You dirty fewer pans, not pouring the filling into a separate casserole dish, and we always like using our Le Creuset as a serving dish.
Get the recipe, below...
That crust is actually a Stilton crust — two layers of pastry with cheese melted in between (wow). And yes, this dish is crossing the seasonal line into Fall territory, but hey, we've already written about apples today, so...
Get the recipe:
Related: Little Blue Cocotte
(Image: Williams-Sonoma)
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Hmm. I'm making lobster pot pie tonight, and all I have are four small Le Creuset ramekins. Maybe I should try this.
Ok in theory, but the crust to filling ratio looks way off. I think a shallow, wider pot is the way to go.
I was in love with just about everything in that new W-S catalog.
Kathryn - lobster pot pie? that sounds absolutely fantastic! do you have a recipe link?