See quotations.
a. 1792. The standard “dinner dish” at log-rollings, house-raisings, and harvest days was a large “pot-pie,” inclosing minced meats, birds, or fruits.—Monette, ‘History of the Mississippi Valley,’ ii. 8 (1848).
1823. The snow birds are flying round your own door, where you may feed them with crumbs, and shoot enough for a pot-pie, any day.—J. F. Cooper, ‘The Pioneers,’ i. i.
1839. If you wish to make a pot-pie, instead of a baked pie, you have only, &c.—‘Farmer’s Visitor,’ Concord, N.H., i. 75.
1843. An enormous pot-pie, and piping hot, graced our centre…. The pie to-day was the doughy sepulchre of at least six hens, two chanticleers, and four pullets, if it be logical to reason upward from legs and wings to bodies!—B. R. Hall (‘Robert Carlton’), ‘The New Purchase,’ i. 181.
1851. From the hare and partridge our cook serves a delicious pot-pie.—John S. Springer, ‘Forest Life,’ p. 120 (N.Y.).
1878. As for knitting, and yeast, fine darning, election cake, training-day gingerbread, and pot-pie, she was simply wonderful.—Rose T. Cooke, ‘Cal Culver and the Devil,’ Harper’s Mag., lvii. 578/1 (Sept.).
