Imagine throwing 2 whole chickens, bones and all, into a pan, baking it, then removing the crust yet daring to call that a pie? That's how meat pies were often baked 200 years ago. The paste (what we now call the pastry) was often just used as a cooking vessel to keep the food beneath moist. Some chose to not eat the paste at all, others such as myself enjoy dipping it in the gravy and having it on the side. Quite unlike modern chicken pot pie I'd say!



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