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Pot pie is the North American term for a type of meat pie with a top pie crust that is commonly used throughout the continent, and is most often found in the United States and Canada[1] consisting of flaky pastry.[2][3] Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. In both countries, various versions exist and can vary significantly in terms of both preparation and ingredients, with chicken pot pie being the most popular variety of the dish.^{[citation needed]}

Pot pie

Type	Savoury pie
Main ingredients	Meat (beef, chicken, lamb or turkey), gravy, mixed vegetables (potatoes, carrots, green beans and peas)

Preparation

Pot pie can be prepared in a many of ways including in a skillet over a stovetop,[4] in a baking dish in an oven,[5] or in a pie iron over a campfire.[6] There are numerous other types of pot pies including taco, ham and brie pizza, and steak and mushroom.[7] The pie shell and crust can be made from scratch or can be fashioned from store bought pie crust or biscuit dough and includes ingredients such as butter, lard, olive oil, flour, and shortening.[8] Once prepared and served, the pot pie leftovers can be stored in the freezer for later consumption.[9]

Pennsylvania Dutch pot pie

In the Pennsylvania Dutch region, some people make a dish called "bot boi" (or "bottboi"[10]) by Pennsylvania German-speaking natives. Pennsylvania Dutch pot pie is a stew without a crust.[11] Most commonly made with chicken, it usually includes homemade dumpling-style dough noodles and potatoes, and sometimes vegetables such as carrots or celery.[12]

See also

• Pie
• Meat pie
• American cuisine

References

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