Meat pies became trendy again in 16th century England, where one author, perhaps inspired by the Romans, wrote a recipe “to make pies that the birds may be alive and fly out when it is cut up…" But most pies were simpler affairs, involving a pastry crust, meat and gravy. Fondness for meat pies later crossed the Atlantic into the New World. 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. The recipe was originally developed aboard ships, which used whatever preserved meats were available.
Research Source: Smithsonian
Try this chicken pot pie with no crust. A healthier way to eat chicken pot pie.
Naked Chicken Pot Pie
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1 tablespoon extra virgin olive oil
1 pound ground chicken
salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
4 tablespoons butter
1 medium onion, diced
1 green bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 (10.5 oz.) can cream of celery soup
1 (10.5 oz.) can cream of mushroom soup
1 large cooked potato, diced
1/4 cup parmesan cheese
Preheat oven to 400 degrees.
In a skillet, heat oil over medium heat, add ground chicken, salt, pepper, garlic powder, liquid smoke, Worcestershire sauce, breaking meat up, cook until no longer pink.
In a separate skillet, melt butter over medium heat; add onions, bell peppers, salt and pepper, stirring. Cook about 5 minutes. Stir in soup.
Spoon onion mixture into lightly greased 13x9 baking dish. Add meat and potato. Stir. Sprinkle parmesan cheese.
Bake for 15 minutes, until golden. Enjoy!