 | |
| Type | Savoury pie |
|---|---|
| Place of origin | United Kingdom |
| Region or state | England |
| Main ingredients | Meat (beef, chicken, lamb or turkey), gravy, mixed vegetables (potatoes, carrots, green beans and peas) |
A pot pie or potpie is a type of savory pie, usually a meat pie, covered by a pie crust consisting of flaky pastry. [1] [2] 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 the 16th century, the English gentry revived the custom of serving pies and the tradition soon swept the country.[ citation needed ] A British food commenter once described them as, "which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom." [3] The meat pies made by the English of that era (called pot pies in North America) included various meats such as pork, lamb, birds and game. During the reign of Elizabeth I, English cooks made pies using “chicken peepers,” which consisted of chicks stuffed with gooseberries. Soon after the pies spread across Europe, early European American settlers took them to the New World. [4]
Pot pie can be prepared in a variety of ways including 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, coconut curry chicken, 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]
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 different definition of pot pie: a stew without a full crust, but with a biscuit topping that is traditionally baked directly atop the stew, in similar manner to a cobbler casserole. [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]
Pastry refers to a variety of doughs, as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese or a mixture of meat and vegetables.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, North African countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar, and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate.
Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch.
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking or frying it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Iraq's cultural sophistication extended to the culinary arts.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Bosnian cuisine is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines.
A meat pie is a pie with a filling of meat and often other savory ingredients. They are found in cuisines worldwide.
Pastel is the Spanish and Portuguese word for pastry, a sugary food, and is the name given to different typical dishes of various countries where those languages are spoken. In Mexico, pastel typically means cake, as with Pastel de tres leches. However, in different Latin American countries pastel can refer to very different sugary dishes, and even to non-sugary ones as well. In some places, like Brazil, a pastel can refer to both a sugary and non-sugary food, depending on the filling used.
Chicken and dumplings is a Southern United States dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid. The dumplings are either rolled out flat, dropped, or formed into a ball.
Pirog is a baked case of dough with either sweet or savory filling. The dish is common in Eastern European cuisines.
Lakror is a traditional and common regional Albanian pie dish of Albania made with different fillings consisting of various vegetables or meat.
