The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Chicken Pot Pie

Makes 4 individual pies or one large pie


½ cup yellow onion, roughly chopped
½ cup carrots, roughly chopped
1/3 cup celery, roughly chopped
5 tablespoons butter
5 tablespoons all-purpose flour
1 tablespoon Roasted Garlic* (see short rib recipe)
½ teaspoon turmeric
½ teaspoon dried thyme
½ teaspoon Aleppo pepper
3 cups chicken stock, hot
2 teaspoons smoked salt (or kosher salt)
¼ teaspoon coarse black pepper
1/3 cup peas
2 cups prepared chicken (or store-bought rotisserie), shredded

In a high-sided pan over high heat, sweat the onion, carrot, and celery in butter. Stir in the flour, garlic, turmeric, thyme, and Aleppo pepper. Stir constantly to form a blonde roux. Add the hot stock, salt, and black pepper. Stir in peas and chicken, and simmer until slightly thickened.

PIE DOUGH (store-bought is fine too!)

1¼ cups all-purpose flour
¼ teaspoon salt
7 tablespoons cold butter
3½ tablespoons cold water

Combine flour, salt, and butter in a food processor. Pulse until a cornmeal-like texture is achieved. Add water as needed to make a smooth dough. Roll out dough and cut into four rounds large enough to cover four individual pot pie crocks, or cut into strips to make lattice.

Divide filling into four crocks or a single pie dish. Cover with pie dough (homemade or store-bought). Bake in a 425°F oven for about 20 minutes, until the top is golden brown.

A LITTLE SOMETHING EXTRA: At The Heritage Table, Chicken Pot Pies are topped with a fried quail egg. Fry the eggs until the whites have set up but the yolk is still runny. Place a fried egg on each pie, or on each slice if you’re making one large pie. Encourage your guests to poke the yolk; it’s divine.

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Rich Vana sits as Chairman on the Collin College Culinary Advisory Board. Both the Culinary Arts and Pastry Arts programs at Collin College are American Culinary Federation Accredited programs, from which students graduate ready to join the industry. The majority of Vana’s kitchen staff is either currently enrolled in or has graduated from the Collin College Culinary or Pastry program. Some may arrive with a hold on the fundamentals, but little experience. But Vana and Christian say all have fire, aptitude, and the right attitude. The Heritage Table is proud to give budding chefs a chance to spread their sweet and savory wings in their very own community.

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