Have you ever wondered who created the comforting, flaky-crusted dish we know as chicken pot pie? As I dug into this culinary mystery, I discovered that pinpointing a single inventor is nearly impossible – the chicken pot pie has evolved over centuries through contributions from multiple cultures
Ancient Origins: From Greece to Rome
The earliest roots of pot pies can be traced back to ancient Greece, where cooks created dishes called “Artocreas” – open pastry shells filled with cooked meat. The Romans took this concept further by adding the crucial top crust, transforming these dishes into actual pies.
Roman cooks used a dough called “tracta” (a mixture of flour, oil, and water) to enclose various fillings. These early pies served a practical purpose beyond taste – the crust functioned primarily as a container to preserve the filling during storage and transportation.
Medieval Evolution and British Refinement
During medieval times, pies evolved further in Northern Europe, particularly England. These pies, with their crude pastry casings called “coffins” or “coffyns,” were more functional than flavorful. The crusts weren’t necessarily meant to be eaten – they simply protected the meat filling inside.
The 16th century marked a turning point when the British revived and refined meat pies. The Tudor era (1485-1603) saw pies become increasingly popular across all levels of society. Pot pies became decorative showcases adorned with flowers, fanciful designs, and heraldic devices, especially in royal households of England and France.
British cooks of this era were particularly fond of birds as filling. Some creative examples included:
- “Chicken peepers” – tiny chicks stuffed with gooseberries
- Telescopic pies with five birds stuffed one inside another, then wrapped in dough
- Pies designed so birds would fly out when cut open (yes, really!)
The Journey to America
When settlers came to the New World, they brought their pot pie recipes with them. The 19th century saw Americans develop a fondness for various meat pies, including those featuring robin. As settlers moved westward, pot pie recipes traveled with them.
Early American cookbooks like “American Cookery” by Amelia Simmons (1796) contained recipes for “chicken pies,” though the specific term “pot pie” doesn’t appear in cookbooks until 1839. Interestingly, the first documented “chicken pot pie” recipe appeared in 1877 – almost a century after the first “chicken pie” recipes.
Pennsylvania Dutch Variation
It’s worth noting that in the Pennsylvania Dutch region, “pot pie” has a different meaning. Their version called “bot boi” or “bottboi” is more of a stew without a full crust, featuring homemade dumpling-style dough noodles, potatoes, and sometimes vegetables like carrots or celery.
The Modern Chicken Pot Pie
By the 20th century, chicken pot pie had become firmly established as a comfort food in America. Its popularity surged during the post-war era with the rise of convenience foods. Frozen chicken pot pies became household staples, making this classic dish accessible to more people.
Today’s chicken pot pie typically includes:
- Chicken as the primary protein
- A mix of vegetables (potatoes, carrots, peas, corn, green beans)
- A creamy gravy or sauce
- A flaky pastry crust (either top-only or top and bottom)
So Who Really Invented It?
The truth is that no single person can claim to have invented the chicken pot pie. It’s the result of centuries of culinary evolution:
- Greeks created the concept of meat in open pastry
- Romans added the top crust
- British refined the pastry and fillings
- Americans adapted the dish to local ingredients and preferences
The chicken pot pie we enjoy today represents a collaborative effort spanning continents and centuries. Each culture contributed unique elements, resulting in the comforting dish that continues to evolve in kitchens worldwide.
There’s something deeply satisfying about this culinary history. When we enjoy a chicken pot pie on a cold winter night, we’re participating in a tradition that connects us to countless cooks across time who sought to create hearty, delicious meals for their families and communities.
I find it fascinating how chicken pot pie has remained relevant despite changing food trends. It demonstrates how truly great dishes transcend time – they may evolve and adapt, but their essential appeal endures.
What’s your favorite version of chicken pot pie? Do you prefer a traditional recipe or have you created your own variation? I’d love to hear about your experiences with this historic comfort food!
Mrs. Hering’s Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field’s Food Service and the Future Walnut Room Restaurant.
| The four cooks of the “South Tearoom” at the State Street Marshall Fields store. |
| The Marshall Fields South Tearoom in 1902. On the 4th floor of the oldest part of the store. |
| Marshall Field in 1904. Corner of Washington & State – the old south building. Notice the aging clock. Its not the one we see today. |
| Marshall Field in 1910. Corner of Washington & State – completed in 1907 – houses the Walnut Room Restaurant on the seventh floor. |
| Originally called the “South Grill Room,” seen here in 1909. The bold selection of grilled foods was meant to distinguish the South Grill Room from the daintier tearooms. The restaurants role was not to make money (they usually operated at a loss) but rather to lure hungry visitors into the store and give those already inside a reason to stay. Their upper-floor location required diners to navigate past enticing impulse goods while going upstairs. Because so many customers spoke of this restaurant by referring to its Circassian walnut paneling, it was later renamed the “Walnut Tearoom,” next as the “Walnut Grill,” and finally as the “Walnut Room” in 1937. |
| Another time of the year, Mrs. Herings Chicken Pot Pie was famous in the Walnut Room at Easter. The fountain is then decorated for Easter. (year unknown) |
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FAQ
Where did chicken pot pie originate?
Chicken pot pie originated in ancient Rome and medieval England, evolving from early meat pies and eventually making its way to the American colonies with European settlers. The version known today, particularly with a thick, flaky crust, was brought by the Pennsylvania Dutch in the 19th century, who adapted the dish with local ingredients.
Who made the chicken pot pie?
No single person invented chicken pot pie, as it evolved over centuries from ancient Greek meat pies (Artocreas) to medieval English dishes and later the modern version which gained mass popularity in America following the invention of frozen chicken pot pies in 1951. The dish’s roots are in the practical use of leftovers, with significant contributions to its development coming from the Pennsylvania Dutch colonists, who adapted the concept with local ingredients and their own “bott boi” noodle dish.
What nationality is pot pie?
Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.
Is chicken pot pie American or British food?
Chicken pot pie has British origins as part of a tradition of savory meat pies and evolved into a distinctly American comfort food, especially with the development of the “pot pie” format in America in the early 19th century. While the dish’s roots are in Europe, the modern chicken pot pie with its creamy filling and flaky crust is considered an American classic.