This was the response of famed Chef Antonia Fillagrinni when interviewed for her latest best selling cook book/romantic novel/fictional autobiography, Temptation in the Kitchen: An Adventure in Love, Life, and Paprika. The question asked was, 'how do you feel about chicken pot pies?'. And I cannot disagree with her sentiment.
The chicken pot pie has been a traditional staple of Native American cuisine for hundreds of years. The traditional recipe called for venison instead of chicken, however much of it remained unchanged. Originally the concept of a crust topping was a permutation upon a traditional cooking technique which involved layering thin strips of bark across the top when cooking, to preserve flavor. Eventually it was discovered that using bread instead of bark produced a better texture, free of gritty wood chips, moss, and acorns which upset the digestive system tremendously.
When the first explorers from Europe arrived in the late 1400's, and began to heavily influence Native American culture, the first Anglo-Saxon changes were implemented. Along with such delicious treats as influenza, small pox, and ravaging auto-immune disorders, these fine pilgrims also brought chickens, which they used to add the distinctive tender goodness to what is now regarded as the "Best Tasting Microwavable Commodity" by the US Annual Report on Food and Medicine.

