|meat (beef, chicken, lamb or turkey), gravy, mixed vegetables (potatoes, carrots, green beans and peas)|
|Cookbook:Pot pie Pot pie|
Pennsylvania Dutch Pot Pie
In the Pennsylvania Dutch region, the dish is called "bot boi" (or "bott boi") by Deitsch-speaking natives. Pennsylvania Dutch pot pie is a stew and has no pastry. It is usually made of a combination of chicken, ham, beef, or wild game with square-cut egg noodles, potatoes, and a stock of onion, celery and parsley. Bouillon is sometimes used to enhance the flavour. The egg noodles are often made from scratch from flour, eggs, salt and water. Some recipes use leavening agents such as baking powder, while others use only flour and hot broth.
Modern Pot Pie
Pot pie usually refers to a type of meat pie with top crust, generally of flaky pastry. The pot pie differs from the Australian meat pie and many British regional variants on pie recipes, which may have a top of flaky pastry, but whose body is usually made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry.
Some American pot pie variations are similar to a baked casserole (or chicken and dumplings) unlike a traditional meat pie. Since there is no bottom crust, the top crust is not required to offer any structural support, therefore it can be made by closely spacing small dollops of drop biscuit dough onto the stew-like filling before baking.
- Longacre, D. J. (1976). More-with-Less Cookbook. Scottdale, PA: Herald Press