Chicken Pot Pie is an American name for a dish that can be traced to England and France as far back as the Middle Ages. Traditional pot pie recipes call for a flaky pastry crust both on the bottom and the
top of a variety of ingredients including chicken, vegetables and a gravy. Earliest recipes called for the mixture to be cooked in a pot, thus the name. Over the years, however, it became common practice to use a pie plate or deep baking
dish instead. Initially the bottom crust was not eaten but used to keep the flavor of the metal pot away from the ingredients. Today, most cooks use bake ware that does not transfer unwanted flavors to the meal.
Variations of Chicken Pot Pies are many, and include adding any selection of vegetables, potatoes and even dumplings. The bottom crust can be omitted and sometimes even the top crust is made of dropped dough in place of a rolled pie crust. Individual
servings can be made in large muffin tins, custard dishes or ramekins. Chicken Pot Pies are perfect make-ahead meals that can be kept in the refrigerator before heating or frozen for later use. They are tasty and filling family meals or make a terrific
addition to any potluck table. |
