Cassoulet Pot Pie

Recipe Created For
Main Ingredient
Cook Time
Over 2 hrs.
Serving Size

1 reviews >

Marine and Oyster


Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.

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Cast iron distributes heat slowly and evenly over the entire vessel, making it ideal for all forms of cooking, whether slow-cooking, roasting, searing, stir-frying or baking.

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The glass-like finish in our ovens and braisers promotes caramelization, resists staining and prevents sticking to make cleanup easy.

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The black interior of our skillets is specially formulated for high-temperature cooking, and does not require seasoning.





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Le CreusetCassoulet Pot Pie

(based on 1 review)

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(1 of 1 customers found this review helpful)


Dream worthy


from Spokane, WA


  • Delicious


    Best Uses

      Comments about Le Creuset Cassoulet Pot Pie:

      Quite the project to assemble, but well worth the effort. I took the time to make puff pastry from scratch, and I'm glad I did. This one has gone down in the family history books as one of the best.

      • Was this a gift?:
      • No

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      Coast to Coast - new Marine and Oyster colors
      Coast to Coast - new Marine and Oyster colors
      Coast to Coast - new Marine and Oyster colors
      Cassoulet Pot Pie

      Created for the 90th Anniversary Original Cocotte and 90th Anniversary Petite Cocotte




      • 1 pound pork shoulder, cut into 1-inch pieces
      • Salt and freshly ground pepper
      • 4 slices bacon, diced
      • 1 link garlic sausage, sliced
      • 1 large onion, diced
      • 8 ounces dried Great Northern beans, soaked overnight in generously salted water, then drained well
      • 1 carrot, diced
      • 1 stalk celery, diced
      • 1 head garlic, peeled
      • 4 fresh thyme sprigs
      • 1/4 cup chopped fresh flat leaf parsley
      • 1 (28-ounce) can peeled plum tomatoes, drained and coarsley chopped
      • 2 cups low sodium chicken stock
      • 3 sheets puff pastry, defrosted
      • 1 lightly beaten egg




      Preheat oven to 325 F. Season the pork shoulder generously on all sides with salt and pepper.


      In a large Dutch oven set over medium heat, brown the bacon. When crisp, remove and set aside. Brown the pork in batches, until deeply caramelized on all sides, about 8 minutes per batch. Remove and set aside.


      Add the sausage and cook until well-browned. Remove and set aside.


      Drain the fat if needed, leaving 2 tablespoons of oil. Add the onions and cook until translucent, but not brown, 2 or 3 minutes. Add the well-drained beans, carrot, celery, garlic, thyme, parsley, tomatoes and chicken stock. Return the meat to the pot.


      Bring to a simmer over medium-high heat. Cover and place in the oven for 2 to 2 1/2 hours, until the beans and pork are tender. Taste and season accordingly.


      At this point, the cassoulet may be eaten as is, or divided into individual pot pies.


      To make pot pies, raise the oven’s heat to 400 F.


      Divide the stew amongst six individual serving dishes. Trim the puff pastry to cover the dishes. Gently press the pastry against the rims to adhere. Mix the lightly beaten egg with 1 teaspoon of water, and brush the mixture over the tops. Slice a small vent in the top of each. Bake until the crust is puffy and golden, about 20 to 25 minutes. Serve hot.

      Cassoulet Pot Pie