You might think the Chicken Pot Pie is a cozy, 1950s Americana thing, right? Wrong. Way wrong. The concept of cooking meat inside a crust goes back to ancient Greece—we’re talking around the 5th century BCE.
Those guys (and gals) were essentially baking seasoned meat and poultry in a crude pastry shell. But here’s the kicker: they didn’t eat the crust! It was more like a sturdy, edible container—think a prehistoric lunchbox made of dough. The Romans picked it up, refined it, and spread it across Europe.
Never let anyone tell you food history is boring. It’s basically a game of telephone that ends with you being happy.
Medieval "Marchpane" and the Real Pie Shift
Fast forward to Medieval England. This is where the pie game got serious. These pies—often called “coffins” (yes, really)—had a rock-hard crust made from rye flour and water. They were less about flavor and more about preservation. The filling was basically a stew, and the crust was a sealed lid you could carry to work or war.
Can you imagine that? You’re hauling a slab of dough with chicken and vegetables inside—no plates, no forks. And the crust? You’d break it open and toss it aside like a hardtack biscuit. I’d probably just stare at it and order delivery, but hey, different times.
The name “pot pie” actually came much later. It refers to the fact that the filling was often cooked in a pot first, then finished in a pastry crust. Smart move, ancestors.
Chicken Pot Pie: How to Make 3 Delicious Variations - Meat And Chicken
