|Main ingredient(s)||meat (beef, chicken, lamb or turkey), gravy, mixed vegetables (potatoes, carrots, green beans and peas)|
A pot pie is a mixture of meat pie ingredients made in a pot, hence the name "pot pie". It usually consists of flat square noodles and other ingredients such as meat and vegetables. Chicken is a common type. A pot pie is commonly served as a main dish.
Often confused with pie, a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape, a pot pie is stewed in a pot on top of the stove rather than baked. It lacks a crust. More rarely, some types of pot pies are baked in a deep casserole dish lined with crust but the more common traditional type is crustless. Many food manufacturers and restaurants mistakenly mislabel meat and vegetable pie (e.g., chicken) as "pot pie" for marketing purposes to evoke a homemade feel for their food products.
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 pie variations have no bottom crust and are similar to a baked casserole (or chicken and dumplings) unlike 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. This type of pie is also very common in the United Kingdom, where it is known as a top-crust pie.
In the Pennsylvania Dutch region, there is a dish called "bot boi" (or "bott boi") by Deitsch-speaking natives. Pennsylvania Dutch pot pie is a stew, 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 flavor. 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.
- Longacre, D. J. (1976). More-with-Less Cookbook. Scottdale, PA: Herald Press
- Hutchinson, R. (1958). The New Pennsylvania Dutch Cookbook. NY: Paperback Library, Inc.