That Was Then, This Is Now: Chicken Pot Pie Edition

michel1492
Sep 7
4 min read

By Oak City Spice Blends

September 7, 2025

Fusion Skillet Chicken Pot Pie with Uppity Chicken and French Countryside Seasonings

A Pie That Holds History

Few dishes speak to both survival and comfort quite like chicken pot pie. Its ancestry reaches back to medieval Europe, where meat-filled pastries such as pyes and pasties kept food preserved and portable. French cooks refined these traditions into savory pies brimming with poultry, herbs, and root vegetables, while English settlers carried them across the Atlantic.

In America, pot pie became a hearth classic: a hearty way to stretch chicken with garden vegetables and pantry staples. By the 19th century, recipes appeared in regional cookbooks, often instructing cooks to use leftover roast fowl tucked beneath thick pastry. The dish soared in the 20th century as a frozen dinner icon — humble, convenient, and always beloved.

Today, pot pie remains a canvas for creativity. At Oak City Spice Blends, we celebrate both the heritage and the fresh possibilities with two seasonings: Uppity Chicken, bold and Southern, and French Countryside, an herb-filled echo of Old World tradition.

The Spice Connection

Uppity Chicken (Southern Spark)

Basil – gentle herbal lift.
Black Pepper & Cayenne – just enough kick.
Chili Powder & Smoked Paprika – layers of warmth and smoke.
Garlic, Onion, Mustard – savory depth.
Oregano & Thyme – grounding notes of Southern gardens.
Sea Salt – balances and binds.

French Countryside (Rustic Elegance)

Basil & Marjoram – aromatic sweetness.
Thyme & Rosemary – classic Provençal backbone.
Oregano – herbal balance.
Lavender – subtle floral lift.
Garlic & Onion – modern twist, anchoring the blend in hearty comfort.

How to Use These Blends

Classic Base: Stir French Countryside into the creamy filling for a Provençal-inspired version.
Southern Kick: Add Uppity Chicken to the chicken before roasting or sautéing.
Fusion Pie: Blend both seasonings — rustic herbs + smoky spice — for a loaf pan of layered history.
Veggie Variations: Swap peas and carrots for sweet potatoes, mushrooms, or collard greens.
Leftovers Revived: Use seasoned pot pie filling in hand pies, empanadas, or puff pastry turnovers.

5-Star Recipe Ideas

Old World French Countryside Pot Pie Chicken, leeks, carrots, and potatoes simmered in cream, perfumed with thyme, rosemary, and lavender. Topped with buttery pastry, this pie recalls rustic French kitchens.

Southern Uppity Chicken Pot Pie Shredded chicken with smoky paprika, chili, and cayenne in a rich, peppery sauce. Add corn and okra for a distinctly Southern accent under a golden crust.

Fusion Skillet Pot Pie French Countryside herbs plus Uppity Chicken spice — baked under a flaky puff pastry lid in a cast-iron skillet. A mash-up of history, hearty enough for Sunday dinner.

Vegetable & Herb Pot Pie A lighter take: zucchini, mushrooms, and peas enriched with French Countryside seasoning. Proof pot pie adapts for changing tastes.

Day-After Pot Pie Hand Pies Spoon leftover filling into small pastry rounds, season with Uppity Chicken, and bake until crisp. Perfect lunchbox or picnic fare.

That Was Then . . .

The Forme of Cury (14th-century England) — early meat “pyes” baked in coffins of pastry.
French country cooking — poultry stews evolved into enclosed savory pies.
Amelia Simmons, American Cookery (1796) — recipes for meat pies adapted by colonial cooks.
20th century — frozen pot pies became staples of American weeknights.

This Is Now . . .

With French Countryside, we recall the rustic French kitchens where herbs defined hearty stews. With Uppity Chicken, we bring the boldness of Southern spice to a familiar American comfort. Together, they prove that pot pie is not just survival food but a stage for reinvention.

The Final Word

Chicken pot pie is more than a dish; it’s a story of endurance, adaptation, and warmth. At Oak City Spice Blends, we believe every forkful carries memory — from medieval hearths to modern ovens. With French Countryside and Uppity Chicken, your pot pie isn’t just dinner; it’s history reimagined, baked golden, and shared at your table.

Fusion Skillet Chicken Pot Pie with Uppity Chicken & French Countryside

Serves: 6 | Prep Time: 25 min | Cook Time: 40 min

Ingredients

2 Tbsp butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cups cooked chicken, shredded
3 Tbsp flour
2 cups chicken broth
1 cup heavy cream (or half-and-half)
1 cup peas (fresh or frozen)
2 tsp Uppity Chicken
2 tsp French Countryside
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Preheat oven to 400°F.
In a large oven-safe skillet, melt butter. Add onion, carrots, and celery; sauté 6 minutes until softened.
Stir in flour and cook 1 minute. Gradually whisk in broth and cream until smooth.
Add chicken, peas, Uppity Chicken, and French Countryside. Simmer 5 minutes until thickened.
Lay puff pastry over skillet, tucking edges inside. Brush with beaten egg.
Cut small slits for steam. Bake in 400 deg oven for 25–30 minutes until golden brown.
Cool slightly before serving.