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.
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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...
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Related: Little Blue Cocotte