While the impulse is often to super-charge a savory pie, chef Joan McNamara keeps her pot pies simple in her Mid-City and Studio City market-cafes. She loads her vegetarian pot pies with roasted carrots, potatoes, pearl onions, peas, mushrooms and mushroom gravy and seals it with an herb crust flecked with rosemary, thyme and parsley. She also makes a chicken version with chicken gravy and similar fillings. McNamara said she likes to keep her pastry “short,” in the style of shortbread, meaning the crust’s got some heft.

This Atwater Village classic from Lawry’s dates to 1922 and executive chef Mark Kalenderian currently helms the kitchen. A Scottish motif includes a wall of Scotch bottles by the door, an Ale & Sandwich Bar, and colorful flags and tartans, each representing a different clan. The Haggis! is a play on Scotland’s most famous dish, but instead of a sheep’s stomach, the meat’s served in a pastry crust. Braised ground chuck and ribeye join thyme, oregano, sage and rosemary, oats, and beef liver, which contributes an iron tinge. Each haggis pie comes with spicy mustard to cut the richness.

Matt Lyman, David Dressler and Erik Oberholtzer’s sustainable empire now spans California. Seasonality and freshness are paramount, but some standards span the seasons. Pot pies may rest on the counter as you pass from the entrance to check-out. This is not a cream based pie, but is still substantial, featuring flaky crust, chicken, bacon and fingerling potatoes.

Valerie Confections owners Valerie Gordon and Stan Weightman rotate hand pies seasonally at their Grand Central Market and Echo Park cafes. Pies are shaped like half moons and might include potato, bacon, onion marmalade and Gruyere; a Breakfast Hand Pie with Swiss, ham and egg; or perhaps best of all, Kale. Their kale pie sports a supple pastry coat that includes cream cheese and delivers a salty tinge. The core combines sauteed kale – hearty leaves and crunchy stalks – with ricotta cheese, roasted tomatoes, onions and spices. Hand pies are kept cool, but give Valerie’s team seven minutes, and your pie arrives piping hot.

Natalia Pereira, originally from the state of Minas Gerais, produces a chicken pot pie with the flavors of Brazil. Her pie features pulled dark meat, hearts of palm, green olives and roasted corn in a roux of milk, cream and flour. Each pie arrives in an aluminum shell, topped with upraised pastry in the shape of a wood spoon, with a side of creamy aioli with parsley and serrano peppers. For added kick, request vinegar-based malagueta sauce.