There are two classic forms of edible solace: the one-pot meal and the homemade pie. Whoever thought to combine the two in the farm-spun chicken potpie should be canonized in the new speedy fashion. In the meantime, several restaurants are paying homage with preparations that are sought-after staples on their menus. The Broadway Deli makes a creamy number but skips the crust and plops a biscuit in its midst, and Musso & Frank delivers its pie with drama. But Kate Mantilini won us over with its tender white chunks of chicken, its peas, carrots, and onions in a just-rich-enough cream sauce, and its light, well-textured crust. »