A pot pie is a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape.
This is in contrast to the Australian meat pie and many British regional variants on pie recipes, which may have a top of flaky pastry, but whose body is made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry.
The pot pie is a variation of the pasty.
An American pot pie typically has a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots, green beans and peas).[1] Frozen pot pies are often available in individual serving size.
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Some American pie variations have no bottom crust and are more similar to a baked casserole (or chicken and dumplings) than to a traditional meat pie. Since the remaining top crust is not required to offer any structural support, it can be made by closely spacing small dollops of drop biscuit dough onto the stew-like filling before baking.
In the Pennsylvania Dutch region, there is a dish called "bot boi" (or "bott boi") by Deitsh-speaking natives. Pennsylvania Dutch pot pie is a stew, usually made of a combination of chicken, ham, beef, or wild game with square-cut egg noodles, potatoes, and a stock of onion, optional celery and/or carrots, and parsley. Bouillon is sometimes used to enhance the flavor.[2] The egg noodles are often made from scratch from flour, eggs, salt (optional) and water. Some recipes use leavening agents such as baking powder.
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