Here is a comfort food feast for lovers of simple but delicious pot pie. The humble pot pie cannot be beat for soul-warming winter fare, especially one that is crafted in your own kitchen. With its origins in England, the pot pie is not quite as American as apple pie, but it is the true melting pot of cuisines: adaptable, versatile, and often very surprising, as displayed in the variety of recipes in this colorful book. Editor Amy Hooper expands the traditional definition of a pot pie (a mixture of meat and vegetables in a deep dish) to go beyond the usual savory blends and explores some nontraditional alternatives. Readers will find: *Forty-six original recipes *Comfort-food classics like chicken pot pie and (three versions of) shepherd's pie *International variations, like Thai curried chicken pot pie and French Canadian Tourtire pot pie *And much more! With expert advice from Ashley English, author of A Year of Pies, Hooper's team of cooks and writers begins with some preliminary guidance for readers before they choose their fillings.