Pot pie

A pot pie sits next to a salad and behind a fork.

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 varients 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.

Simple facts

Frozen food pot pies are often sold in small aluminum or paper pie plates and may be baked or microwaved (though it is strongly recommended that pot pies with metal pie plates not be placed in a microwave). Most pot pies are single serving, and contain some sort of meat and vegetable stew.

Many relatively small pot pies contain over one thousand calories and one thousand milligrams of sodium.

Ingredients

Although there are many different kinds of pot pies, chicken, turkey, and beef are the most popular. Chicken pot pies contain a gravy-like sauce with vegetables such as potatoes, peas, carrots, broccoli (sometimes), corn, and, of course, chicken. Turkey pot pies have most of the above, except they have turkey instead of chicken. Beef pot pies are different, though. They have most of the items found in a beef stew, such as a beef flavored gravy rather than a gravy-like sauce, potatoes, peas, corn, and carrots.

Pot pies come in different sizes. They can be individual size, or they can be multiple servings. Most frozen pot pies are individual, though.

Variations

In the Pennsylvania Dutch region it is not served in a pie form at all, but more of a stew form. It usually a combination of chicken, ham or beef, noodles (from scratch) made from a basic pie crust recipe, potatoes, and a healthy stock of onion, celery, and parsley. Boullion is used to get more of a flavor, but if done right it's not needed.

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