In this polarized, black and white world, there are two kinds of pies-sweet and savory. Sweet pies become ubiquitous every holiday, when Americans gorge themselves on apple, pecan and pumpkin varieties. By definition they contain fruit, nuts or cheese. Savory pies, although rarer, have still entrenched themselves deeply in our food culture. Unfortunately, these pies are not seen as a special treat, such as sweet pies, but instead as a standard dinner item. The pies typically contain vegetables, meat or eggs.The most common type of savory pie found today is the pot pie. A pot pie is some sort of vegetable or meat stew that is baked into a pastry crust. The origins of the name can be traced to medieval times, when the iron alloys in the pot would often leave a metallic taste in food. Therefore, a simple crust was used to line the pot, not to be eaten, but to protect the flavor of the stew. This vestige remained a part of the dish, which continues to be prevalent on menus in northern Europe, especially in the British Isles.

However, the pot pie became a primarily American food in 1952, when the C.A. Swanson Company began selling frozen chicken pot pies. No longer a carefully concocted dish for special occasions, it became a common occurrence found in the freezer case, ready to be reheated at the last minute for dinner.

Reflecting the changing image of American food, a great way to reinvigorate this dish is to infuse it with some Indian flavor. Instead of meat, the Indian cheese paneer is used, and the gravy is spiced up with curry and coconut milk. Paneer works great here because its low-fat content keeps it from melting, keeping the stew chunky, and its mild flavor doesn't overpower the vegetables. Also, in place of the traditional pie crust, a frozen puff pastry dough can be substituted, making the dish easier to prepare. The paneer and the garam masala (curry) can be found in any of the numerous Indian groceries that line Moody Street, and the puff pastry dough is available in the frozen foods section of most supermarkets. If you can't get your hands on the paneer or the garam masala, substituting cooked, diced chicken breast and curry powder would work just as well.

First, bring the coconut milk and stock together to a boil in a medium pot. Add the potatoes and reduce to a simmer. Cook until the potatoes are almost tender, about ten minutes. Meanwhile, in a large, deep pan, add one tablespoon of butter, the onion, the peas and the carrots, and saute over medium heat for five minutes, or until the onion begins to soften. Add two more tablespoons of butter, and then whisk in the flour and the garam masala. Cook for a couple of minutes, until the flour begins to brown, and then pour in the potatoes and stock. Add the paneer, season with the salt and parsley, and let it continue to cook until the gravy begins to thicken. Once that happens, pour into a greased casserole dish, and cover with cutout circles of the puff pastry. Bake in a preheated 400-degree oven for about 25 minutes, or until the puff pastry has browned.


Curried Paneer Pot Pie

(serves 6)
1 cup cubed paneer
1 cup frozen peas
1 cup sliced carrots
2 cups sweet potato, cut into small cubes
3 tbsp butter
1 tbsp garam masala (or more to taste)
1 tbsp dried parsley
1 tsp salt
1/2 cup coconut milk
1 1/2 cups vegetable stock
1 package frozen puff pastry (defrosted)
3 tbsp flour
1 medium onion, chopped