Whether you like 'em with pepperoni, baked with chicken, stuffed with fruit or nuts, ooey gooey chocolate, or even if you just dig it as a mathematical constant, this day is infinite with choices!
So grab a fork, a spoon (or a calculator) and dig in, because I've loaded up this page with a couple of my favorite spots in the Phoenix area to grab some Pi(es) and even threw in my favorite Chicken Pot Pie recipe!
With locations in Arcadia and now in Downtown Chandler, The Pie Snob slings pies of epic deliciousness!
You definitely should also check out their Pie ATM. Yes, you heard me right. I said Pie ATM! You can find this genius creation in both the Uptown and the Chandler location, helping to feed the need when their stores are closed on Mondays and you are itching for a slice of their amazing pies! ( Razzleberry is soooo good, and seriously, don't pass on their cheesecakes either!)
Photo from The Pie Snob Instagram
This hidden gem in Tempe (with a location also in Scottsdale) is one of my favorites for grabbing a savory hand pie. Their Spinach and Feta and Chicken mini pie's with mixed green salad are the perfect weekday lunch!
And don't forget to grab a Kouign Amann for dessert! It's definitely a delicious treat that shouldn't be missed!
Their mini pies can be bought frozen in packs, so you can enjoy them any time you want from the comfort of your couch!
Photo from Squarz Bakery & Cafe Instagram
The ultimate in Hand Pie Heaven! Cornish Pasty's menu is like the Cheesecake Factory of Pasties! If there is an option, they probably have it!
From the OGGIE, your traditional Pasty, with steak, potato, onion & rutabaga, to super fun options like the Chicken Tikka Masala, The Pilgrim (think Thanksgiving in a Hand Pie!!) and even vegetarian options like the Vegan Pot Pie, there literally is something for everyone here!
They also have an extra delicious Tomato Soup here. Get that with their Homemade Bread. I don't know how they make that bread, but it's like a pillow of yeasty greatness!
Photo from The Cornish Pasty Co. Instagram
No trip up (or down) the I-17 is complete without a pit stop to the Rock Springs Café off the old Black Canyon Highway for a slice of pie.
The Historic Café has been a resting point for travelers since 1918, and is now known for its quaint Village making it a fun stop to fill up your tank, grab a souvenir and more importantly....buy a pie from the Pie Box! With delicious options like the super fresh Lemon Meringue (perfect to beat the Arizona Heat) to my personal favorite, the Jack Daniels Pecan Pie, there's definitely something for everyone at the Rock Springs Café!!
Photo from The Rock Springs Cafe Instagram
I have to admit, my favorite pie is usually the one with cheese and some form of meaty topping. And Il Bosco is definitely that pie that is worth the drive to either of their locations (one in Scottsdale and their other location in trendy Roosevelt Row, next door to the equally fabulous Greenwood Brewery).
Consistently rated one of the top Pizzas in Phoenix (for a VERY good reason), this is a pie worth getting to know! May favorite is the Joanna, with an addition of some fresh Mozzarella (because you can never have too much cheese and look how beautiful that is!) but you should definitely check out the Mama Mia! Think Brunch Pizza!
While Il Bosco has my heart when it comes to more of a hand tossed crust, Vero's steals it when it comes to their Butter Crust. Somewhere between hand and Chicago, its the perfect balance of height, crunch and overall deliciousness making it the perfect pie!
With new locations popping up around the East Valley, the Queen Creek location has become a second home to me (maybe I shouldn't admit that too loudly). I'm pretty much a pizza purist and go for a Butter Crust with pepperoni, but again, hit it with that extra fresh mozzarella, and its perfection with a pint of local craft beer, of which they have a great selection on tap!
Photo from Vero Queen Creek Instagram
Ina Garten's Chicken Pot Pie
This woman is my GOAT next to Julia, and her books hold a place of honor in my kitchen. This Pot Pie recipe has been my go-to since I discovered it, not only for it being just a solid recipe, but in its simplicity. I will shake it up and add a sprinkle of Everything Bagel Seasoning from time to time on my crust for something different and I like potatoes in mine because, well, carbs are life, but that's about it. And don't forget to add the side cocktail while you cook, Ina style!
Ingredients (Filling) | 2 Cups Yellow Onion (Chopped) |
6 Split Chicken Breasts (Bone In/Skin On) | 3/4 Cups All-Purpose Flour |
3 Tablespoons Olive Oil | 2 Cups Medium Diced Carrots (Blanched) |
Kosher Salt | 2 Cups Frozen Peas (10 oz.) |
Ground Black Pepper | 2 Cups Diced Red Potatoes (Blanched) |
5 Cups Chicken Stock | ​ |
2 Chicken Bouillon Cubes | ​ |
1 1/2 Sticks Unsalted Butter | ​ |
Ingredients (Pastry) | 1/2 Pound Cold Unsalted Butter, Diced |
3 Cups All-Purpose Flour | 1/2 to 1/3 Cup Ice Water |
1 1/2 Teaspoon Kosher Salt | Sea Salt and Cracked Black Pepper |
1 Teaspoon Baking Powder | or |
1/2 Cup Vegetable Shortening | Everything Bagel Seasoning! |
Preheat the oven to 350 degrees F. |
​Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. |
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, potatoes, peas, onions and parsley. Mix well. |
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. |
Preheat the oven to 375 degrees F. |
​Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. |
Another Option: I like to make 2 Large Pot Pies, One for home and one to freeze or give away! And this recipe is perfect for that option! |
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