National Great American Pot Pie Day is observed annually on September 23rd. A baked savory pie typically with both a bottom and a flaky top crust is often served to a hungry bunch. Be it frozen, from a restaurant or home-made, it is sure to please those taste buds.
The filling of a pot pie varies from many different ingredients, some of which are beef, chicken, turkey, gravy, and seafood. Many vegetables like potatoes, carrots, green beans, and peas are also popular choices.
- Originally, “pot pie” referred to a crustless mixture of meat pie ingredients and noodles, stewed in a pot on the stove top. Over time, the term became used to designate a meat pie with conventional crusts, baked in the oven in a deep pie plate or casserole dish.
- The pot pie can be baked without a bottom crust but with a conventional top crust or a biscuit topping (the dough is dropped onto the top), like a cobbler.
- By the 16th century, the English gentry revived the ancient custom of meat pies. Venison was the meat of choice. The recipe crossed the pond to America, where it became as American as…pot pie!
- Chicken pot pie used to be a much more lively dish. In the days of the Roman Empire, these pastries sometimes had living birds under the crust that would burst out of the shell when served.
- The cookbook American Cookery, published in 1796, included recipes for chicken pot pie, beef pot pie, and something called “Sea Pie,” which called for pigeons, turkey, veal and mutton.
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