Pot pie

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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 whose body is made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry.

The pot pie represents a recent advance on 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 various kinds of pot pies, chicken, turkey and beef are the most common flavors. The filling generally resembles a stew: a gravy or mayonnaise-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 there is a dish called "bott boi" by Deitsh-speaking natives and mispronounced "pot pie" by English speakers in the area. This dish is sometimes referred to as "slippery noodle pot pie" to distinguish it from the true pie form of pot pie. Bott Boi is a stew usually made of a combination of chicken, ham, beef, or wild game with square-cut egg noodles, potatoes, and a healthy stock of onion, optional celery and/or carrots, and parsley. Bouillon is sometimes used to enhance the flavor. The egg noodles are often made from scratch from flour, eggs, salt (optional) and water. Some recipes use leavening agents such as baking powder.