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Spring Chicken Pot Pie

Spring Chicken Pot Pie

If you think a Pot Pie is more of a winter offering, think again.  This one has Spring written all over it.  It’s filled with fresh Spring vegetables and there’s no heavy cream sauce. The recipe relies on a simple Chicken Stock sauce that is full of the flavor of all the ingredients because they are cooked in it. And if that isn’t lure enough, it uses one skillet to cook absolutely everything from start to finish. And I didn’t even have to cook the chicken since I used a Costco bird.  The pastry is store-bought puff pastry and the whole thing takes about an hour to make. With all that convenience added to the recipe, it’s hard to believe the pot pie has an ancient history.

No Blackbirds in today’s recipe
You have to go back to the Roman Empire to find the roots of today’s Chicken Pot Pie.   The Romans served meat pies at banquets and quite often featured live birds under the cruse which would emerge undoubtedly startling the dinner guests.  Remember that old nursery rhyme about “Four and Twenty Blackbirds baked in a pie”?  in 16th century England, the ancient taste for meat pies was revived. Pork, lamb, game and venison were all baked into pies.  But birds predominated.  In Elizabethan England, pot pies were made using “Chicken Peepers”—tiny chicks stuffed with gooseberries. The taste for meat pies came with the earliest settlers to the New World. In the 19th century, there was even a version that featured Robins as the main ingredient.  The pot pie is now such a part of our culinary traditions, it’s as American as Corn on the Cob. Here’s the recipe.

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