We are big fans of pies, sweet or savory. It’s one of the regular answers I get when I ask what should I do for dinner tonight. Usually I make a big pie and freeze the leftovers. But this time I decided to make Double crust chicken pot pies but on individual portions i.e. 2 smaller size pies. My plan was to remove them from the pie dish and serve it with gravy – that didn’t work! I realised that I would destroy the pie trying to remove it and they looked so nice as they were. And in my head this would be individual portions – again, wrong!!! My individual pie dishes were still too big and the boyfriend ended up having leftover pie for lunch the day after…
There’s quite a few theories about the origins of pot pie… some say it dates back from the Romans while others say it was a favourite meal during the Middle Ages. But more important than the origins is the reason why it became popular particularly among the peasantry. The peasants modified the pie’s ingredients to include leftover meat. Baking it all together inside a pie crust made for a very filling meal for a large family.
The pie we know today has its roots in Northern Europe. In these areas, butter and lard were the fats of choice and allow the creation of a pastry that could be rolled and moulded – and so the true pie was born. The filling was still mainly made of leftover meats and it could be pork, chicken, game, beef, vegetables, etc.
In the UK, chicken pie is a favourite dish in any pub or household. Nothing like a comforting piece of pie to warm you up during a rainy and cold day!!!