Remove the dough from the fridge. Liberally flour your work surface and rolling pin. We’re going to start by making the tops. Begin to roll the dough, being sure to rotate it every so often, to avoid sticking. Place your small baking dish face down on top of the dough, so you can get an idea of how big the circumference of the top should be. Using a paring knife, cut out two circles, leaving a 1-inch overhang. Press the dough onto the bottoms of cocottes and up the sides. If you like, you can use the extra dough to make a lattice or cut out little leaves—the possibilities are endless for the tops.
Divide the filling amongst the baking dishes and place the dough tops on. Tuck the edges under and then crimp them all the way around. Brush the dough with egg wash and transfer to the freezer to chill for 15 minutes.
Preheat the oven to 350 degrees F and bake for 45 to 50 minutes, until the tops are golden brown. Remove from the oven and let stand for 5 minutes (they’ll be super hot!). Eat immediately.