What is a Pot Pie?
"A pot pie is 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."
"This is in contrast to the Australian meat pie and many British regional variants on pie recipes, which may have a top of flaky pastry, but whose body is made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry."
The pot pie is a variation of the pasty.
"An American pot pie typically has a filling of meat (particularly beef, chicken or turkey), gravy, and mixed vegetables (potatoes, carrots, green beans and peas). Frozen pot pies are often available in individual serving size."
"Some American pot pies have no bottom crust and are more similar to a baked casserole (or chicken and dumplings) than to 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."
"In the Pennsylvania Dutch region, there is a dish called "bott boi" by Deitsh-speaking natives and is mispronounced "pot pie" by English speakers in the area. This dish is sometimes referred to as "slippery noodle pot pie" to distinguish it from the true pie form of pot pie. Bott Boi 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, optional celery and/or carrots, and parsley. Bouillon is sometimes used to enhance the flavor. The egg noodles are often made from scratch from flour, eggs, salt (optional) and water. Some recipes use leavening agents such as baking powder."
Turkey Pot Pie
6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 cloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed cooked turkey or chicken
1 lb. frozen peas, carrots and onion mixture
2 Pillsbury pie crusts or 9" home-made
Preheat oven to 425°F.
In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead).
Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped).
Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired.
Bake for about 40 minutes or until golden brown.
SMOKED TURKEY POT PIE
1 qt. turkey broth
1/4 to 1/2 lb. ground smoked turkey
1 qt. potatoes, cut in med. cubes
Salt and pepper to taste
24 oz. pot pie squares or bows
Combine turkey broth and 1 quart water in large Dutch oven. Heat to boiling, then layer potatoes, ground turkey, pot pie, parsley, salt and pepper. Continue layering until all ingredients are used. Add water as needed. Cook until pot pie is tender and potatoes are soft. Stir gently as needed to separate pot pie. A very tasty and economical meal.
Smoked turkey broth is salty; do not over salt before tasting.