I talked to Tom of Tom’s Pot Pies yesterday, and he gave me the scoop on his store and the future of the pies.
Tom is no longer renting the space on Vine Street, and is now making his pies in a space at Longworth Hall. Though he no longer offers walk-in service, he will deliver pies anywhere downtown, OTR and Clifton, if you call a day ahead. You can reach him at (513) 235-2400 to order your pies.
Also, he has cemented a partnership with biggs to sell his pies in the deli section. He delivered the “heat-and-eat” version of the pie to me yesterday, which Terry and I split for dinner. The pies are in two parts– the bottom, which contains the delicious cream sauce, with a hint of celery seed and cayenne, as well as the vegetables and chicken, and the crust, which is separate, so you can pop it on and not overcook it. I preheated my oven to 350 and popped the bottom in for about 10-15 minutes. I stirred, then put the top on, and left it in for another 10 minutes. It was piping hot, the crust was crispy, and the whole thing was delicious– the vegetables were tender-crisp, which I don’t expect from a reheated pot pie, and the crust (as usual) was terrific– better than your grandma’s.
Once I have a date of introduction at biggs, I’ll pass it on so you can bring some pot pie home for dinner. Delicious!