A few years back, I found these little gems at a going out of business sale. I snatched up 12 matching mini dutch ovens before I knew what was what! The cookbook that comes with the set will blow your mind with just how versatile these pots can be. Never being able to walk away from the opportunity to have a themed evening, I invited some girlfriends over for what I called a “Pot Luck” night, where everything would served in the mini pots or cocottes. The evening and the meal was a huge hit and because of that, it is a meal that simply must be replicated annually!
A Chicken Pot Pie is a homey, classic dish that feeds the body and the soul. It’s filling and truly a complete meal in and of itself. I went the easy route with frozen pastry for the crust and a cooked rotisserie chicken because, well, why re-invent the wheel? And since I can’t resist the urge to use my little cocottes any chance I get, I followed this recipe to add a little quirk to this otherwise classic meal. One tip, place the pies on a baking sheet when cooking them in the oven. I almost burned our apartment down with that mistake.
I’m not usually down for the chocolatey desserts, but this rich recipe just never fails for me or my friends. The warm fudgy, gooey middle is such a treat. Plus, being served in mini portions, it’s completely and socially acceptable to eat the whole cake. No judgements here I assure you.