Best Pot Pie Recipes
Ham or Pork
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). Frozen pot pies are often
available in individual serving size.
Some American pot pies 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 "bott boi" by Deitsh-speaking natives and is 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
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 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.