Chicken pot pie, with its flaky crust and creamy filling, is the pinnacle of comfort food. Chef Steve Diehl’s version, however, is pitched squarely at mature palates.
“It’s an adult chicken pot pie,” says Diehl, the Idaho-born chef who opened Twine in Mid City last August. “That’s because of the white wine reduction and the herbes de Provence.”
The gourmet meat market sells specialty cuts of meat and seafood as well as Diehl’s own prepared foods and an in-house lunch menu.
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Here’s how Diehl assembles his interpretation of this classic savory pie.
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Put your mouse over each step of the process to see how Twine puts together its chicken pot pie:
This article was originally published in the March 2017 issue of 225 Magazine.