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...
Hmm. I'm making lobster pot pie tonight, and all I have are four small Le Creuset ramekins. Maybe I should try this.
view Kathryn Hill's profile
Ok in theory, but the crust to filling ratio looks way off. I think a shallow, wider pot is the way to go.
view renata's profile
I was in love with just about everything in that new W-S catalog.
view stlellen's profile