Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (2024)

As the real story is told, 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 they would bring friends to lunch and view the latest in hats the next day.

Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (1)

These ladies spread the word about the tastiest chicken pot pie they'd ever eaten, and soon, Mrs. Hering was selling her pies at a counter in the millinery department. A young manager named Harry Selfridge (who would go on to found Selfridges Department Store in London, modeling it after Field's) quickly recognized the potential of serving food to hungry guests and thus keeping them in the store for more shopping. So he persuaded Mr. Field to try opening a small tearoom in the building. On April 15, 1890, fifteen tables were set up on the third floor. There were eight waitresses and four cooks.

Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (2)
The four cooks of the "South Tearoom" at the State Street Marshall Field's store.

Each table was set with the finest silver tea service, and every plate was adorned with a red rose. That day, fifty-six women turned up to lunch on corned beef hash, chicken salad, orange punch in an orange shell, and Mrs. Hering's chicken pot pies. Selfridge's hunch paid off. "The South Tearoom," managed by Sarah Hering, became Chicago's first full-service dining establishment within a department storeand was a runaway hit. It quickly expanded and, within a year, was serving five hundred guests a day. In the tradition of Mrs. Hering, many of the cooks in those early days prepared their specialties - from codfish cakes to Boston baked beans - in their own home kitchens and brought them in each morning.

In 1893, the South Tearoom was expanded to the entire 4th floor in the building's oldest section (Washington & Wabash) – just in time for the 1893 World's Columbian Exposition.

Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (3)



MarshallField was a major sponsor of the 1893 World's Columbian Exposition. The tearoom then served 1,500 people per day.

Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (4)
The Marshall Field's South Tearoom in 1902. On the 4th floor of the oldest part of the store.

When it moved to its current location on the seventh floor, the tearoom expanded to seventeen thousand square feet. It took its new name from the Circassian walnut imported from Russia to panel the walls.The newly rebuilt south building that houses the Walnut Room today at Washington & State opened in September 1907.

On the 7th floor, it was first known as the "South Grill Room," then known as the "Walnut Tearoom," next as the "Walnut Grill," and finally as the "Walnut Room" in 1937. Six tea and grill rooms occupied the entire 7th floor.

Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (5)
Marshall Field in 1904. Corner of Washington & State - the old south building. Notice the aging clock. It's not the one we see today.
Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (6)
Marshall Field in 1910. Corner of Washington & State - completed in 1907 - houses the Walnut Room Restaurant on the seventh floor.

Learn about

While not the first restaurant in a department store (as the misinformation on the Internet claims), it was the first elegant, full-service dining establishment within a department store, and it's also the longest continuously operating restaurant in the nation. It's been reported that the Walnut Room alone served up an average of 600 pot pies daily. Mrs. Hering's famous Chicken Pot Pie is iconic to the Walnut Room in Chicago.

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Women were denied service in restaurants if they did not have a male escort.Until the 1920s, it was unacceptable for a lady to dine unescorted while out in public. If a woman got a little peckish while shopping, she would need to return home to grab a snack. Before the Civil War, a "Ladies' Ordinary" space was set aside for women in hotels. This, it was often stated, was to protect "respectable" women from being accosted or harassed by men or, even worse, taken for easily available women by male travelers, loungers, and dubious characters. Beginning not long before the Civil War, restaurants started to cater to female shoppers who wanted lunch. Establishments called "Ice Cream Saloons" opened up near dry-goods emporia and the first department stores. They offered ice cream, which was thought to appeal to women, and light meals. A key element of their efforts to attract women was that they did not serve alcohol. By 1900, coffee shops, tea rooms, department store restaurants, and chain restaurants had a predominantly female clientele. Men might eat at bars that offered "free lunch" with the purchase of drinks, at grills, clubs or fancy restaurants. By the 1920s, most restaurants had given up the idea that they were protecting morals.

Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (7)
Originally called the "South Grill Room," seen here in 1909. The bold selection of grilled foods was meant to distinguish the South Grill Room from the daintier tearooms. The restaurants' role was not to make money (they usually operated at a loss) but rather to lure hungry visitors into the store and give those already inside a reason to stay. Their upper-floor location required diners to navigate past enticing impulse goods while going upstairs. Because so many customers spoke of this restaurant by referring to its Circassian walnut paneling, it was later renamed the "Walnut Tearoom," next as the "Walnut Grill," and finally as the "Walnut Room" in 1937.
Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (8)
Another time of the year, Mrs. Hering's Chicken Pot Pie was famous in the Walnut Room at Easter. The fountain is then decorated for Easter. (year unknown)

The Great Depression (August 1929 – March 1933) took its toll on the store's restaurants. By 1941, only four restaurants remained. According to an advertisem*nt, customers could enjoy their North Shore Codfish Cakes, Canadian Cheese Soup, French Bread, and Chicken Pie in either the "Stately Walnut Room, picturesque Narcissus Fountain Room, rose-carpeted English Room, or the serve-yourself Crystal Buffet."

Compiled by Dr. Neil Gale, Ph.D.

Mrs. Hering's ORIGINAL 1890 chicken pot pie recipe:

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This recipe was recalculated for 6 servings, using modern measurements, and I noted the modern-day substitutions in RED. The original recipe made 50+ servings per batch. For best resultsdo not use substitutes.


FOR THE CHICKEN BROTH
1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt

FOR THE DOUGH

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, diced
1/4 cup chilled lard (or substitute: vegetable shortening)
3 to 4 tablespoons of ice water

FOR THE FILLING
6 tablespoons unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, sliced thinly on the bias
3 celery stalks, sliced thinly on the bias
1/2 cup all-purpose flour
1 1/2 cups whole milk
1 teaspoon chopped fresh thyme
1/4 cup dry sherry
3/4 cup fresh green peas (or substitute: thawed frozen green peas)
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg beaten with 1 tablespoon water

TO PREPARE THE CHICKEN & BROTH
Combine chicken, carrot, celery, onion, and salt in a large stockpot. Add cold water just to cover and bring to a boil over high heat. Decrease the heat to low and simmer for 45 minutes. Transfer chicken to a plate and allow to cool.

Increase the heat to high and boil for 20 minutes to concentrate the broth. Pass the broth through a fine-mesh strainer and discard the vegetables. Pull the chicken meat from the bones and shred it into bite-sized pieces when cool enough to handle.

TO PREPARE THE DOUGH
Combine flour, salt, and butter in the bowl of a food processorand pulse 5 times to combine. Add the shortening and pulse a few more times until the dough resembles coarse cornmeal.

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ORIGINALLY: Combine ingredients using a manual (hand) food mill or use a wooden spoon like in the 1890s.


Transfer to a bowl and sprinkle with 2 1/2 to 3 tablespoons of ice-cold water. Stir and press with a wooden spoon until the dough sticks together. A little at a time, add more water if the dough doesn't come together. Shape the dough into a ball and then flatten it into a disk. Cover in plastic wrap and refrigerate for 30 minutes or up to 2 days before rolling.

TO PREPARE THE FILLING
Preheat oven to 400°degrees Fahrenheit.

Place a large saucepan over medium heat and add butter. When the butter is melted, add the onion, carrots, and celery for filling and cook, occasionally stirring, for 10 minutes until the onion is soft and translucent.

Add the flour and cook, stirring, for 1 minute.

Slowly whisk in the milk and 2 1/2 cups of the chicken broth. Decrease the heat to low and simmer, often stirring for 10 minutes.

Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust the seasoning if necessary.

TO MAKE THE PIES
Divide the warm filling among six 10-to-12-ounce pot pie tins or individual ramekins.

Place the dough on a floured surface and roll it to 1/4 inch thick. Cut into 6 rounds about 1 inch larger than the dish circumference. Lay a dough round over each pot pie filling. Tuck the overhanging dough back under and flute the edges with a fork. Cut a 1-inch slit at the top of each pie. Brush the tops of the pies with egg wash. Line a baking sheet with aluminum foil.

Place pies on the baking sheet and bake for 25 minutes, until the pastry is golden and the filling is bubbling. Serve hot.

Yield: 6 Pies.

MARSHALL FIELD AND COMPANY ARTICLES


Compiled by Dr. Neil Gale, Ph.D.

Mrs. Hering's Original 1890 Chicken Pot Pie Recipe that Launched Marshall Field's Food Service and the Future Walnut Room Restaurant. (2024)

FAQs

What was the original pot pie? ›

Would it surprise you to know that the pot pie has been around since Ancient Greek and Roman times? Around 500 BC the Ancient Greeks made meat pies called artocreas. These pies had a bottom crust but no top crust. Once the Romans started making artocreas they added a top crust made from oil and flour.

What is the history of frozen chicken pot pie? ›

In 1951, the first frozen pot pie was created by the C.A. Swanson company and was made with chicken. Other versions of pot pies have toppings made of mashed potatoes, mashed sweet potatoes, cornbread, biscuits and more.

How old is chicken pot pie? ›

One English food writer featured a recipe that began "to make pies that the birds may be alive and fly out when it is cut up. . . ." The recipes for chicken pot pie that date back as early as 1796, however those were called “chicken pies”. You won't find a “pot pie” recipe present until 1839.

Who made the first chicken pot pie? ›

The pot pie is believed to have originated in Ancient Greece and were called Artocreas. An Artocreas is different than the present-day pot pie in that this featured an open pastry shell, but still had a combination of protein and vegetables.

What country did chicken pot pie originate from? ›

Chicken pot pie is an all-American comfort food. The most iconic version of it originated in Lancaster, in Pennsylvania Dutch country, but was brought to the United States by European settlers and had its roots in English dishes made from leftovers.

Can frozen chicken pot pie go bad? ›

Unopened, store-bought frozen pot pies are good for 1-2 years past the 'best by' date printed on the package. Keep in mind that while it may not look or taste as good past this date, it's unlikely to make you ill if stored properly. Once baked or defrosted, you should consume within 2 days if kept in the refrigerator.

Is it OK to freeze chicken pot pie? ›

You can make, bake, cool and freeze. Or you can make, assemble and freeze. Either way when you're ready to cook, there's no need to thaw; just add a good 15-20 minutes of extra baking time. Another way is to just make the filling, cool it and store in freezer-quality bags.

Are frozen pot pies healthy? ›

A bad chicken pot pie is worse for you than one made with good, fresh ingredients. The frozen ones tend to be high in fat and sodium. There's nothing inherently unhealthy in a chicken pot pie, it's basically chicken stew in a crust. If you're watching your carbs you can just skip the crust.

Why does my chicken pot pie get watery? ›

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

How do you thicken chicken pot pie? ›

Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.

What is the sauce made of in chicken pot pie? ›

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

What does bot boi mean in German? ›

In the Pennsylvania Dutch region, some people make a dish called "bot boi" (or "bottboi") by Pennsylvania German-speaking natives. Pennsylvania Dutch pot pie is a stew without a crust.

What is the oldest type of pie? ›

The Ancient Egyptians were the first to invent a dish close to what we know as a pie today. They had a honey filling covered in a crusty cake made from oats, wheat, rye or barley. A recipe for chicken pie was also discovered on a tablet carved prior to 2000 BC.

How long can you eat chicken pot pie? ›

If you have already opened and enjoyed a portion of the Pot Pie and stored the rest in the refrigerator, the leftovers should be consumed within three (3) days.

What is American pot pie? ›

Pot pies typically include both a flaky top crust and a bottom crust. Occasionally, recipes omit the bottom crust. Either way, fill them with tender chicken, beef or pork, and lots of vegetables for a hearty meal. Some other delicious fillings include turkey and seafood.

Why was chicken pot pie popular in the 1950s? ›

Chicken and turkey pot pies became two of the most popular premade meals available to Americans during the heyday of frozen “TV dinners” from the late-1940s through the 1950s.

What was the first meat pie? ›

The first pies, called “coffins” or “coffyns” were savoury meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (without tops or lids) were known as “traps.” Historians believe that the Greeks actually originated pie pastry.

What happened to Swanson pot pies? ›

Pinnacle continued to produce frozen meals, but it discontinued the use of the Swanson name in favor of the Hungry-Man brand; however, it remained in use for pot pies. Swanson's frozen breakfast line was re-branded Aunt Jemima several years before.

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