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About the Recipe: Harry Selfridge, a young manager at Marshall Field and Company recognized the potential of this rich, creamy chicken pot pie, filled with tender carrots, celery, and peas. Enrobed in a golden crisp pastry, it is true delight for an elegant lunch or cozy comfort dinner. This updated version makes it easy to prepare the filling ahead of time using some convenience ingredients.
Inspired by: Mrs. Hering’s Original 1890 Recipe Chicken Pot Pie from
Dr. Neil Gale, Ph.D. https://drloihjournal.blogspot.com/2018/12/marshall-fields-mrs-hering-original-chicken-pot-pie-recipe.html
Short Recipe History
“By 1890, Marshall Fields had established itself as a place where ladies were welcome to congregate. But there was just one thing missing: food. That’s when Mrs. Sarah Hering came along. An enterprising clerk in the State Street millinery (hat) department, she had been trained in Field’s “give the ladies what she wants” tradition of customer service. When she overheard two customers grumbling that they had nowhere to eat, she thought nothing of offering them the homemade chicken pot pie she had brought for lunch. She set up a table, served up her pie, and without knowing it, started a restaurant – and a revolution. The ladies were so grateful that they convinced Mrs. Hering to make more pies for the next day, telling her that they would bring friends to lunch.” The word spread and Mrs. Hering was soon selling her pies at a counter in the millinery department. It wasn’t long before a small tearoom was born at Marshall Field’s and the Walnut Room Restaurant, selling a Mrs. Hering’s Chicken Pot Pie, grew to be a favorite in Chicago, Illinois for over a century.
For more detail: see: https://drloihjournal.blogspot.com/2018/12/marshall-fields-mrs-hering-original-chicken-pot-pie-recipe.html
pdf for Copy of Recipe – Chicago’s Favorite Chicken Pot Pie
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