A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry. The term is used in North America. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. In the United States, both beef pot pie and chicken pot pie are the most popular types of pot pies and can vary significantly in terms of both preparation and ingredients.
|Main ingredients||Meat (beef, chicken, lamb or turkey), gravy, mixed vegetables (potatoes, carrots, green beans and peas)|
Origin and history
Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry shells, and these were called Artocreas. In the United States in the 19th Century, Americans became enamored of a pie that featured robins. The settlers who came to the United States took their pot pie recipes with them when they moved westward. By the present century, beef pot pies and chicken pot pies had become a widely popular American dish and are now mass produced and sold in the frozen food aisles of most supermarkets in the United States.
Pot pie can be prepared in a number of ways including in a skillet over a stovetop, in a baking dish in an oven, or in a Mountain Pie Iron over a campfire. Common ingredients include diced chicken, carrots, celery, onion, peas, seasonings and chicken broth (thickened with milk and flour) and in the case of beef pot pie, may also include diced potatoes and beef broth instead of chicken broth. The pie shell can be made from scratch or can be fashioned from store bought pie crust or biscuit dough.
Pennsylvania Dutch pot pie
In the Pennsylvania Dutch region, some people make a dish called "bot boi" (or "Bottboi") by Pennsylvania German-speaking natives. Pennsylvania Dutch pot pie is a stew without a crust. Most commonly made with chicken, it usually includes homemade dumpling-style dough noodles and potatoes, and sometimes vegetables such as carrots or celery.
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