The Story Behind Chicken Pot Pie: A Tasty Trip through Time

Hey there, foodies! Let’s talk about one of the coziest and yummiest dishes ever – chicken pot pie. We all love digging into that warm, flaky crust and finding all the good stuff inside.

While pot pie might be considered a convenient last-minute dinner option today, its roots trace back to the rich history of the Roman Empire.

The familiar nursery rhyme “four and twenty blackbirds baked in a pie” is more than just a whimsical verse; it is rooted in historical truth.

Early pot pies from the Roman Empire were crafted with live birds inside, and these feathered surprises would take flight when the pie was sliced into.

This ancient practice adds an intriguing layer to the history of pot pie, going beyond its modern perception as a quick and easy oven dish.

But have you ever wondered where this deliciousness came from? Join me on a journey through time to discover the origins of our favorite comfort food.

Chicken Pot Pie Origin

The classic American comfort dish, chicken pot pie, finds its roots in English cuisine made from leftover ingredients.

The iconic version hails from Lancaster, nestled in Pennsylvania Dutch country, where the addition of noodles by the Pennsylvania Dutch transformed it into a nationwide standby.

Ancient Beginnings

So, way back in medieval Europe, people figured out that wrapping meat in pastry was a smart way to keep it fresh.

These early pies were more about practicality than fancy flavors. The pastry was like a simple container for the yummy stuff inside. As time passed, making pies became a bit of an art.

Getting Fancy in Europe

Jump to 16th-century England, where pies started getting fancier. Cookbooks like “The Good Huswifes Jewell” had recipes for pies with all kinds of fillings – chicken, rabbit, you name it.

In 16th century Britain, pot pies surged in popularity, featuring a variety of meats such as venison, pork, lamb, and other game as common fillings.

A notable shift occurred during the reign of Elizabeth I when birds took center stage in pot pie creations.

Throughout the Elizabethan era, pot pies evolved into elaborate, decorative dishes, skillfully crafted and showcased at banquets. Serving these pies became a testament to the culinary talents of the chefs.

While the upper echelons reveled in intricately adorned versions, the lower class embraced more basic renditions.

These simpler pot pies, made with easily accessible ingredients, were valued for their ability to add substantial bulk to a meal, reflecting the practicality of the time.

The evolution of pot pies in 16th century Britain thus intertwined with both culinary sophistication and the practical considerations of different social classes.

But here’s the catch – the crusts were kind of tough and thick. They were more about keeping the food safe than making it taste amazing.

Making Its Way to America

When people sailed over to the American colonies, they brought their pie tricks with them. In the US, pot pies kept evolving. Different regions added their own twists – in the South, folks threw in veggies like okra and tomatoes.

A pivotal moment in the culinary history of the United States occurred in 1796 with the publication of the first American-written cookbook, titled “American Cookery.”

This landmark cookbook featured recipes for Stew Pie, Sea Pie, and Chicken Pie, all of which are distinct variations of the beloved pot pie.

Bott Boi

Pot pie’s origins may trace back to Pennsylvania Dutch country, but the Dutch are not directly involved.

The Pennsylvania Dutch, descendants of German and Swiss immigrants who settled in southeast Pennsylvania during the 17th and 18th centuries, including both Lutherans and Anabaptists (like the Amish), often speak Deitsch, a German dialect.

In their community, pot pie, or “bott boi” in Deitsch, takes on a distinctive form with square noodles and a brothy consistency.

This style, known as “slippery pot pie,” is unique to Lancaster, Pennsylvania, setting it apart from the more common thick-crusted pastry pot pie found throughout the rest of America.

The Recipe

While the concept of chicken pot pie traces back to England, the distinctiveness of Pennsylvania Dutch country pot pie lies in its unique noodles.

Bott boi noodles, square egg noodles rooted in German and British culinary traditions, set it apart.

Originally devised as a way to make the most of leftover meat during the week, chicken pot pie evolved by introducing hearty square noodles into the amalgamation of broth, potatoes, vegetables, and chicken.

The Industrial Revolution

Fast forward to the 19th century and the Industrial Revolution. Fancy technology and better transportation meant more people could get their hands on ingredients. And with more families wanting quick and tasty meals, pot pies became a big hit.

Following its introduction into American cookbooks, pot pie underwent a significant evolution to become the ubiquitous dish we know today.

The 1950s marked a turning point, with pot pie transforming into a household staple, finding its place in freezer sections nationwide.

The post-war era saw a surge in popularity for frozen meals, and pot pies were no exception to this trend.

Names like Morton, Marie Callender, and Stouffer’s quickly rose to prominence as leading frozen food brands specializing in pot pies.

These brands became synonymous with convenient, ready-to-bake pot pies, contributing to the widespread recognition and accessibility of this comforting dish.

Frozen Pot Pies Take Over

As we hit the 20th century, frozen food became a thing. Brands like Swanson’s started selling frozen chicken pot pies. Now, families could just pop one in the oven for a quick dinner. Easy peasy!

Homemade Comeback

But guess what? Lately, we’ve seen a comeback of homemade cooking. Thanks to cooking shows and social media, more people are trying their hand at making pot pies from scratch. It’s like a tasty blast from the past.

Pot pie has experienced a resurgence in restaurants, with chefs putting their own modern twists on this classic dish.

Some have adopted a more cobbler-like approach, featuring a biscuit topping, while others experiment with diverse fillings or opt for a phyllo crust.

Despite these innovative variations, there’s an undeniable comfort in the simplicity of a traditional pot pie.

Lots of Flavors

Nowadays, chicken pot pie comes in all sorts of flavors. Some people stick to old family recipes, while others get creative with new ingredients. You can even find plant-based versions for all the veggie lovers out there.

Thank You Betty Groff

Betty Groff played a key role in popularizing the chicken pot pie recipe, turning Lancaster County into a recognized food destination and earning accolades from notable figures like James Beard and New York Times food critic Craig Claiborne.

In a local newspaper interview, she emphasized the cultural significance of chicken pot pie, likening it to the importance of chili for a Texan or corned beef and cabbage for an Irishman.

Her establishment, Groff’s Farm Restaurant, became a beacon for food enthusiasts nationwide, drawing them to experience the flavors of Lancaster home cooking.

Operating successfully for over four decades, the restaurant eventually closed its doors after serving the community for more than 40 years. Betty Groff passed away in November 2015.

Conclusion

As we enjoy every bite of a delicious chicken pot pie, let’s take a moment to appreciate its journey through history.

From medieval Europe to the quick and easy frozen versions of the 20th century, this dish has been warming our hearts and bellies for ages.

Whether you’re a fan of the classic recipe or you like to mix things up, chicken pot pie remains a go-to comfort food that brings joy to our taste buds.

So, here’s to the simple pleasures of good food and the timeless magic of a homemade chicken pot pie!