Chicken Pot Pie
PHOTOS: Chicken Pot Pie with pie crust top (left) and a version with a biscuit topper.
by Eric N Gibson
Contributing Writer
This particular Saturday was a rare fall treat. Convincing my wife to abandon all thought of wasting a gorgeous fall day doing much needed yard work, we set off to enjoy an afternoon of rooting for our alma mater at the local “U” Lumberjack meet. With the late start we arrived at the mill in time to see the end of the cutting events and turned our attention to the Log Roll, Pulp Toss and Fire Build and visited with some familiar faces for the remainder of the day.
The sun receding in the western sky and the wind picking up, clouds began to roll in and temps were dropping. My daughter, an assistant coach for the team, and her husband and my son volunteers, all were still a few hours away from final tabulations and cleaning up. But, my three “Lumberjacks” were looking tired and hungry, so my thoughts turned to dinner. I was certain they would want hot hearty fare with this chill in the air. Knowing what I had on hand and what would come together fast, why not Chicken Pot Pie? It is simple, quick, and hot!
It is said that Pot Pie´s origins extend back to the Greeks and the Roman Empire. Recorded history notes that the Greeks were the first to cook a meat mixture in open dough. The Romans quickly followed, lining their pots with dough, filling it with meats and vegetables in a “gravy”, and placing a dough over the top to cook until done.
With the progression of time came global exploration. Many foods not known in the old world were being brought back and placed at the feet of those who financed the efforts. With these new discoveries food was becoming more adventurous with greater variety and flavor while cooking methods became more refined. There was more time to experiment and create. Cooking was becoming as much about pageantry as it was about placating one´s palate.
Remember the old Nursery Rhyme “Sing a Song of Sixpence”?
Sing a song of Sixpence,
A pocket full of Rye.
Four and twenty Black Birds,
Baked in a Pie.
When the pie was Opened,
The birds began to Sing.
Now, wasn´t that a dainty Dish,
To set before the King?
Personally I think it is less quaint and more akin to a scene out of Hitchcock’s The Birds. However, while the metaphorical interpretations are lost to history, as usual, there is a bit of truth rooted in verse. It seems that, at one time, the practice of baking live birds covered with a dough was an entertaining artifice of the royal culinary staff. I, however, would fail to find the humor in cutting open a delicate pastry only to have a score and four raptors screeching at me in prelude to pandemonium.
It is said that one of the first “Chicken Pie” recipes here in the New World was published in a cookbook as early as the late 1790s. Were people making it before this? Probably. And the term “Pot” Pie didn’t actually come into vogue until the last quarter of the 1800´s; prior to this it was just Pie. And what about frozen pot pie? Well, with the advent of the freezer section making its segway into nearly every American grocery by the 1950s we can thank Mr. Swanson for making chicken (and beef and turkey) pot pie an American classic.
For homemade pot pie the basic recipe has not changed over the years. First, make a stew from leftover meat; typically poultry or beef, with a gravy thickened to your liking. Add vegetables of your desire; fresh, canned, or frozen and cook to proper tenderness. Line a pie plate or casserole dish with pie dough (if you like a bottom crust). Some say to par bake this dough before gently pouring or ladling in the stew. Top with the second pie dough or biscuit dough and bake it in a hot oven until the dough on top is cooked to a golden brown crust. It really is that simple!
This recipe will make enough “stew” for two 10 inch round by 3 inch deep casserole dishes without overflowing or two pie plates plus a bit more. I made my top crusts using a pie dough and a quick homemade biscuit dough. Buying one package of pie dough will give you two top crusts or a top and a bottom. Buying two cans of biscuits will give you enough for two tops. For those in a hurry you can use low or no sodium canned and or frozen mixed veggies to skip the “cutting” time and reduce your cooking time. With winter and the holidays coming, this recipe for Chicken Pot Pie is a basic recipe ready to embellish with seasonings and veggies of your choice and is a great way to stretch leftover meat. Rooted in old world tradition, Chicken (or any) Pot Pie is definitely a timeless classic made for the Simple Feast.
Enjoy!
