What was pot pies called back then in the USA? The history of pot pies in America is rich and fascinating, reflecting the diverse culinary traditions that have shaped the nation’s cuisine over the centuries. As with many dishes, the name and preparation of pot pies have evolved over time, reflecting changes in ingredients, cooking techniques, and regional preferences.
In the early days of American colonization, pot pies were a staple in many households. These hearty dishes were known by various names, reflecting their simplicity and versatility. One of the most common terms used was “stew pie,” which described the combination of stewed ingredients encased in a pie crust. Another popular name was “pottage pie,” which was derived from the word “pottage,” an ancient term for a thick, stew-like soup or stew.
As American settlers moved westward, they encountered new ingredients and cooking methods, which influenced the evolution of pot pies. In the South, pot pies often included meats like chicken and dumplings, while in the North, beef and potatoes were more common. This regional variation led to the emergence of specific regional names for pot pies, such as “meat pie” in New England and “chicken pot pie” in the South.
One of the most enduring names for pot pies during this period was “mincemeat pie.” This name originated from the practice of using minced or ground meat in the filling, which was then topped with a pie crust. Mincemeat pies were particularly popular during the holiday season, as they were a convenient way to use leftover meats and fruits.
As the 19th century progressed, the industrial revolution brought about changes in the way food was produced and consumed. This period saw the rise of canned foods and pre-made pie crusts, which made pot pies more accessible to the general population. As a result, the name “pot pie” began to overshadow other regional terms, becoming the most commonly used name for this dish.
Today, pot pies continue to be a beloved comfort food in the USA, with countless variations and adaptations. While the name “pot pie” is now the most widely recognized, it’s fascinating to reflect on the rich history and diverse names that have been used to describe this beloved dish over the centuries. Whether it was called “stew pie,” “pottage pie,” “mincemeat pie,” or any of the other regional names, pot pies have always been a symbol of American culinary heritage and the nation’s love for hearty, home-cooked meals.
