When I got a mail reminding me that there was a Pot Pie event on, I realized that I didn’t know what exactly a pot pie was. After due research (where else but on the internet), I understood a pot pie to be a pie, usually single serving size, with a savoury filling in a sauce made of flour, butter and milk (roux). The pie may or may not have a bottom crust but definitely would have a crust on top.
Now the idea of a pie with a semi-liquid filling didn’t sound very appealing to me as it seemed I could end up with a soggy crust. So I decided to make a pot pie without the sauce but with a spicy Indian style vegetable filling. I found a great recipe for a pie crust using oil instead of butter. The crust turned out crisp and flaky, really good.
The pie was tasty but a bit dry (because I made it without the sauce, of course) and this filling could be made with the roux, if preferred. I think I now understand the idea behind the sauce in a pot pie!
I also made a few mini pies with this recipe using my muffin cups. These turned out to be nice snack idea.