The La Chama Tagine has become more than a one use item. Recently I decided to make a chicken pot pie and I needed something of more depth than a regular pie dish. I like to make my pot pies with lots of creamy Bechamel sauce, big chunks of chicken breast and fresh crisp vegetables, instead of boiling the vegetables I like to sauté the garlic, celery, carrots and peas so they stay crisp, I also par boil the potatoes whole and cook slightly to the underdone side so they are not mushy and after chunking them up add to the whole mix and let them finish cooking in the pie. Heat up the bottom casserole to 350 and then pour the veg, chicken and sauce into hot casserole and lay on the top crust, bake and you will have a warm all in one delicious dinner!
