Don't call them potpies.
"A 'top crust' pie is so much more polite and civil to eat, don't you think?" says Metropolitan Bakery oven master James Barrett. I think whatever Barrett wants to call them, these exquisite handmade pastries, with creamy chicken gravy or hearty vegetarian mushroom fillings tucked beneath their flaky rich crusts, are one of the best reasons to visit Metropolitan's cozy new sit-down cafe, adjacent to its Rittenhouse Square retail store.
It's been 20 years in the planning ("we wanted a sit-down place since Day One"), but the time was finally right. And so are these pies, available both for dining in and in a slightly larger finish-at-home version at the bakery next door.