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A pot pie served with salad.

A pot pie is a type of baked savory pie with a bottom and top completely encased by flakey crusts and baked inside a pie tin to support its shape. Image File history File links Question_book-3. ... Download high resolution version (921x624, 117 KB)A salad in a small bowl sits next to a chicken pot pie and a fork. ... Download high resolution version (921x624, 117 KB)A salad in a small bowl sits next to a chicken pot pie and a fork. ... This article is about the baked good, for other uses see Pie (disambiguation). ...

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. A typical Australian meat pie with tomato sauce (ketchup) An Australian meat pie is a hand-sized pie containing largely minced meat and gravy and often consumed as a takeaway food snack. ... Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ... Shortcrust pastry is a type of pastry often used for the base of a tart or a pie. ... Hot water crust is a type of pastry used for savoury pies, such as pork pies and steak and kidney pies. ...

The pot pie is a fully edible variation of the pasty, which often required one to discard the crust as it was much harder than the rest of the pastry. This article is about the popular English pastry. ...

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.

Variations

Some American pot pies have no bottom crust and are more similar to a baked casserole (or chicken and dumplings, if made with chicken) 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 cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ... This article or section does not adequately cite its references or sources. ... For other uses, see Biscuit (disambiguation). ...

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 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.^[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. The Pennsylvania Dutch (perhaps more strictly Pennsylvania Deitsch or Pennsylvanian German) are the descendants of German immigrants who came to Pennsylvania prior to 1800. ... Pennsylvania German, or Pennsylvania Dutch (Pennsilfaani-Deitsch), is a High German language spoken by 150,000 to 250,000 people in North America. ... For other uses, see Noodle (disambiguation). ... --Bouillon-- Is, in French Cuisine, simply a broth. ...

References