Who doesn’t love a great pot pie? Meat and vegetables and gravy under a blanket of pastry, these pies are American Classics. But they go back in culinary history considerably longer. In the Roman Empire, the pastry was banquet fare. Sometimes the crust revealed live birds, which must have been quite a shock to unsuspecting guests. In 16th century England meat pies became all the rage. The English ate meat pies of all sorts – pork, lamb, game and they were especially fond of using venison.