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|Main ingredients||Meat (beef, chicken, lamb or turkey), gravy, mixed vegetables (potatoes, carrots, green beans and peas)|
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, chicken pot pie is one of the most popular types of pot pies and it can vary significantly in terms of both preparation and ingredients.
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. The Romans took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie.[unreliable source?][circular reporting?] 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, chicken pot pies and meat variations have become a widely popular American dish.
Pot pie can be prepared in a number of ways including in a skillet over a stovetop, [better source needed] in a baking dish in an oven, [better source needed] or in a Mountain Pie Iron over a campfire. [better source needed] Common ingredients include diced chicken, carrots, celery, onion, peas, seasonings and 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 "bott boi") 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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