A few years ago we were on vacation when we stumbled upon a Le Creuset outlet store in Yemassee, SC. In addition to purchasing the mini-cocottes and soup crocks, I bought the mini-cocotte cookbook. I made one recipe and proceeded to misplace the book. I searched and searched with no luck. So when we passed through Yemassee recently we stopped and I bought another copy because there were so many things I wanted to make, including recipe 13 in the 52 Week New Recipe Challenge, chicken pot pies. This recipe uses one of my favorite ingredients, puff pastry, for the crust. I used bone-in chicken breasts because I think they are more flavorful. Certainly boneless, skinless could be substituted as could leftover turkey. Preparation time would be shorter too since they don’t take as long to cook. I used frozen pearl onions and peas. If you don’t like peas, you can certainly substitute another vegetable like asparagus. I you don’t have the mini cocottes, taller ramekins would work or you could put the mixture in an 8 x 8 baking dish and cut the puff pastry to fit. Bake time should be about the same or a smidgen longer, but only until the top is golden. Place the cocottes on a rimmed baking sheet to catch any filling that bubbles out. Trust me on this one, or you will have a mess in your oven.
Adapted from Le Creuset Mini-Cocotte cookbook.
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