The season’s chill demands wholesome grub. Luckily for New Yorkers, what’s old is new again, as chefs around the city inject flaky crocks of pot pie with gastronomic flair far beyond your basic chicken-peas-and-carrots filling.
Here are six new variations to warm your bones.
Fancy bird!
Chicken Pot Pie, $36 at NoMad Bar, 10 W. 28th St.; 347-472-5660
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Middle Eastern promise!
Lamb Terracotta, $29 at Bustan, 487 Amsterdam Ave.; 212-595-5050
Chef Efi Nahon serves a delicious Mediterranean version at his Upper West Side eatery. A flaky bread dome conceals a piping hot stew of spiced Colorado ground lamb kebab, charred onion, tomato, tahini and pistachio. Peel back the bread and enjoy!
Luxe lobster!
Lobster Pot Pie, $175 per person as part of the Monday night dinner and dancing prix-fixe at the Rainbow Room, 1221 Sixth Ave.; 212-632-5100
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Veggie delight!
Vegetable Curry Pot Pie, $19 at Fung Tu, 22 Orchard St.; 212-219-8785
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Extra comforting!
Fried Chicken Pot Pie, $8 at Hill Country Chicken, 1123 Broadway; 212-257-6446
![](https://cdn.statically.io/img/vip.nypost.com/wp-content/uploads/sites/2/2015/01/potpies_friedchicken1a.jpg?w=680&h=450&crop=1)
Stick to your ribs!
Short Rib Pot Pie, $28 at Bubby’s, 71 Gansevoort St.; 212-206-6200
![](https://cdn.statically.io/img/vip.nypost.com/wp-content/uploads/sites/2/2015/01/potpies_shortrib_bubbys1.jpg?w=680&h=450&crop=1)