potpie

A pie made by lining the inner surface of a pot or pan with pastry and filling it with meat, as beef, mutton, fowl, etc., seasoning it, and then baking.

A dish of stewed meat with pieces of steamed pastry or dumplings served in it; a fricassee of meat with dumplings.

A meat pie which is boiled instead of being baked.

A pie, having pastry sides and bottom, and filled with meat etc

A dish of meat and vegetable stew with dumplings

deep-dish meat and vegetable pie or a meat stew with dumplings