Pot pie

From Wikipedia, the free encyclopedia

A Pot pie is a type of baked savory pie with a bottom and top (or just top) covered in flakey crusts and baked in its own pie tin.

This is in contrast to the Australian meat pie and many British regional variants on pie recipes which may have a top of flakey pastry, but the body is made from a heavier more mechanically stable, but still edible, shortcrust, hot water crust or similar pastry.

This is a recently modern advancement of the pasty which often required one to discard the crust as it was much harder than the rest of the pastry.

[edit] Ingredients

Although there are different kinds of pot pies, chicken, turkey and beef are the most common flavors. The filling generally resembles a stew - a gravy-like sauce with chunks of meat and vegetables, usually potatoes, carrots and peas, although they may contain mushrooms, corn, onion or any other vegetable that might be included in a stew.

[edit] Variations

Although the most common form of pot pie is single-serving (generally a store-bought frozen pie), a pot pie may be any size and designed to feed any number of people.

In the Pennsylvania Dutch region it is not served in a pie form at all, but more of a stew form. It is usually a combination of chicken, ham, beef, hash or even noodles (from scratch) made from a basic pie crust recipe, potatoes, and a healthy stock of onion, celery, and parsley. Bouillon is sometimes used to enhance the flavor.