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OMG. I made pot pies!!
I know this may not seem like a big deal to most of you, but for me, it kind of is. I have never made a pot pie before.
Growing up we never ate pot pies for dinner, and in my few years of cooking I just never had the desire to make one. That is until I saw these pretty Staub cast iron mini cocottes, and it hit me that I really wanted to make a pot pie.
I am not joking when I say that the sole purpose I developed this pot pie recipe was because of the mini cocottes. I kind of fell in love with them and bought two on the spot, plus the cute pumpkin because I obviously had to have that too. No brainer.
I only bought two cocottes though because one, they are kind of expensive and two, the barn is going to suck me dry and I am trying to control the amount of dishes I buy… that part is clearly not going so well.
Speaking of the barn, things are finally happening. I have to say my mom/new general contractor is KILLING it. She has got people working back-to-back and our end of November/beginning of December deadline is looking just a little more do-able. Still going to be cutting it so close, but I am finally feeling good about it now. YA!
Ok, so I made these cute pot pies w/flakey taleggio crust using a mix of butternut squash, mushrooms and beef. I just have to say though, you can totally skip the beef and add more veggies in place. I wanted to make a super hearty pot pie, but if beef is not your thing just leave it out. It’s honestly no big deal.
The butternut squash and mushrooms are the star in these pot pies anyway. Oh and that crust. Wow, that crust is delicious. Cheesy taleggio and puff pasty is a match made in pot pie heaven. Yep, pot pie heaven you guys.
I think that pot pies can sometimes be tough. One of the reasons I never made a classic pot pie is because I was fearful that they would be bland and boring. I think that the secret to a good pot pie is letting the stew cook as long as possible. I am not sure if you need to do this with a chicken pot pie, but it’s been my experience that low and slow is always the way to go when it comes to stews. So if you can, cook it all day and then assemble the pies when you get home from work or wherever.
It’s actually a really easy one-pot meal to make. Perfect for a busy week day or better yet a lazy Sunday when you want something cooking on the stove all day long to make the house smell amazing and feel super cozy.
Oh and I have to say, if you are trying to impress, I feel like this pot pie would be a good meal to make. It’s that pretty, golden and puffy crust that gets people every time. And I mean with good reason too. I think the crust it my favorite… it’s the puff pastry. That stuff is good.
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That bite. Ohhhmmyyygoshhhh. That was a good bite.
These look incredible! Do you think that I could prepare the stew the day before I actually bake the pies?
Thanks Emily! Yes, you can prepare the stew the day before and then assemble. Let me know if you have questions. Hope you love the recipe!
It looks delicious. Going to make it. All the foods you have on are very good. Thank you.
Thank you so much!!
I have 12 (yes, 12!) of the mini coquettes. I love all my Staub products, but I have a hard time with finding uses for these. I was debating selling them, but I’ll definitely try out this recipe! They are pretty small–is one pot pie enough for a full serving?
WOW! I prepared this yesterday, and it was excellent. Very hardy with wonderful flavor. I began prep in dutch oven as directed, but transferred to crock pot to simmer for 4 hours, on low. Prep time took me a little bit longer, but I’m new to the kitchen. Thank you, Tieghan. (Love your pumpkin serving dish)
Thanks Molly!! So happy you loved this! 🙂
Made this tonight and it was delish. I’d like to try it next time as a stew with cheesy biscuits. If I wanted to make in the crock pot, what setting should I use and for how long? Any other modifications you’d recommend?
Yum! Do you think you can make this in the crock pot?
Thanks Heather! And yes, I do. Should work great, but let me know if you have any questions. Hope you love this!
Hello, I made both the veggie only and the meat versions of this dish. Both were a huge success. Thanks for this recipe, it is definitely a repeater!
SO happy you love loved these Julie!! THANK YOU!
OMG, this looks so good! The weather is awful here in London and this seems like the perfect comfort food. Thanks for the recipe x
Thanks so much! Hope you love these! 🙂
I need to restrict my carbs (Type 1 diabetic). Despite how yummy the crust looks I’m going to try this as a stew rather than as a pit pie. I have the Staub pumpkin in burnt orange and this seems like a perfect recipe for it!
Thanks Sudi! Hope you love this as a stew! 🙂
Ohhh I am drooling at my desk! Looks so amazing!
I’m drooling. That cheese. Swoon!
Thanks Dorothy!
Ok, now I need to buy one of those cocettes AND I need to make this pot pie! Both = amazing!
Ha! You so do! 🙂
Thanks!
These sound INCREDIBLE. That last picture is pure foodporn!
Plus, those cocettes are precious and I LOVE that big ol’ pumpkin!!
Thanks so much!! Isn’t the pumpkin the cutest!??! 🙂
You made a trip to my favorite store! I’m heading to Seattle this weekend and SurLa Table for some of these beauties and THEN I’m making this awesome pot pie for my daughter’s family. Thanks for a really fun new fall recipe!
YEAH!! Enjoy Seattle!
So, I made this last weekend for my family, but due to the number of people, I made it in the slow cooker as a stew and served with cheesy grits. Your recipe is amazing. We drank the rest of the 6 pack of pumpkin beer with it. Great flavors! I did roast the butternut squash and added it at the end. I’m making it again this weekend for out of town company. Perfect fall comfort food! Thanks for the recipe!
YEAH!! I am so exited the stew was a hit! Thanks for reporting back and for making the recipe!
Made this again and it was even better BECAUSE I did cook the squash in the stew instead of the oven. It melted into the stew and thickened it perfectly (something that didn’t happen the first time)! So yummy. Keep cooking, Tieghan!
THAT BITE. These pot pies are seriously making me drool right now, Tieghan — they look so perfect for the cooling weather and yes, that puff pastry!! It gets me every time! I totally agree, by the way, that low and slow is always the way to go with stews. 🙂 I can just imagine how delicious this is. And yay for the barn!!!
Dude, isn’t puff pastry the best?!? I have to try making it myself…like in my sleep or something! 🙂