Rustic. Comforting. Relaxed. Those are the three words that come to mind when digging into a pot pie. Pot pies are not part of the Filipino culinary tradition, I certainly did not grow up with them but I feel such an affinity with pot pies. Where the affinity came from, I know not. If reincarnation were true, perhaps, I lived in Europe centuries ago.
Pot pies are so uncomplicated because there is no rule as to what can go into the filling. In fact, the tastiest pot pies are made with leftover stews that have sat in the fridge for a day or two so that the flavors have blended and mellowed.
The more challenging part is making the crust as that really requires a bit of skill and practice. But once you get the hang of it, it’s really easy. You can use a butter-based pastry dough crust or the less greasy shortbread crust. This recipe uses the flaky butter-based pastry crust. And, to simplify the procedure, I only used a top crust to cover the filling.
Top crust only? Yes. According to its strict definition, a pie has a completely encrusted filling. So, if there is only a top crust — a lid — is it still a pie? It might be worth considering that if the crust were at the bottom rather than the top, there seems to be no controversy. It would be a pie if it has a bottom crust with or without a top crust. Why not the other way around?
For my purposes, a filling covered and sealed by a top crust, even in the absence of a bottom crust, is a pie. That definition will have to work until I discover if there is a more proper name for such top crust-only concoctions.
For this recipe, you can use a small pie dish or two ramekins. »