The History and Origin Story of Chicken Pot Pie

By
Coach JP Money
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The origin of chicken pot pie can be traced back to the long history of savory pies, which were a practical and delicious way to stretch ingredients and preserve food. Here’s a brief history of how this comforting dish came to be:

Ancient Roots

  • Savory pies have their roots in ancient civilizations, particularly with the Egyptians, Greeks, and Romans. The early versions of pies were encased in hard pastry shells made of flour and water, called coffyns or coffers, which were designed to preserve the filling rather than to be eaten.
  • These pies often contained meat, fish, and various other ingredients, and they became a staple in European cuisine.

Medieval Europe

  • During the Middle Ages in Europe, meat pies became popular across different classes. The introduction of butter and lard in pastry-making made the crust more edible and flavorful.
  • Pies became a way to showcase wealth and skill at banquets, with elaborate shapes and presentations.

Colonial America

  • The concept of meat pies, including those with chicken, was brought to America by European settlers.
  • In colonial America, chicken pot pie emerged as a dish that used accessible ingredients like poultry, vegetables, and herbs, often from the home garden, cooked together in a flaky crust.
  • Pot pies became particularly popular in New England and Pennsylvania Dutch communities, where resourcefulness was key to rural life.

Modern Chicken Pot Pie

  • By the 19th and 20th centuries, chicken pot pie became more standardized and recognizable as the comfort food we know today.
  • It was popularized further in the mid-20th century with the rise of frozen, ready-to-bake versions, thanks to companies like Swanson introducing pot pies as convenient meals for busy families.
Vol-Au-Vent pastry from France (chicken)

Cultural Variations

  • While the classic chicken pot pie features a creamy chicken filling with vegetables like carrots, peas, and potatoes, many cultures have their own versions of savory pies:
    • In England, steak and kidney pie is a close cousin.
    • In France, the vol-au-vent pastry has a similar idea, though lighter.
    • South American empanadas and Caribbean patties also carry the spirit of portable, savory pastry meals.

Chicken pot pie’s enduring appeal lies in its versatility, warmth, and the nostalgic comfort it brings to many households.


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