Dining Pick of the Week: Pie Me Over
Pie Me Over
6070 S. Rainbow Blvd., Suite 7, 702-802-2658
Pie Me Over makes one thing and makes it very well: chicken pot pie. Owners Feliciano Savilengo and Marje Hammond take the humble pot pie and transform it into something worthy of gourmet dining. Hammond is from Massachusetts, and Savilengo is originally from Angola, Africa. They relocated to Las Vegas and started their business in October. Over the years, as Hammond worked as a software quality assurance engineer, she also was pursuing her passion for cooking and baking. She attended a culinary arts school in Boston and worked in the pastry field. But she said it was always her dream to open her own baking business. The chicken pot pie recipe was perfected while she worked as a personal chef. The business concept has patrons picking up their pot pie and taking it home to bake in their own oven. Pies can be purchased ready to bake or frozen (needing 24 hours in the refrigerator to defrost before baking), or the shop will bake it for you if you call ahead. The crust (there is just a top crust, no bottom) comes in three styles: regular, cheddar cheese or habanero. The habanero has a subtle kick. The owners said the Pie Me Over name was chosen as a take on something that will “bowl you over.” Key to the recipe is using rotisserie chicken and adding fresh vegetables in an herb cream sauce. A bit of sherry enhances the flavor. Individual size pot pies are $6.50 to $7; Apartment size (two servings) are $12.95 to $13.75; and Large size (four servings) are $18.50 to $19.50. Vegetarian pot pie is planned starting in January. Pie Me Over is open from 10:30 a.m. to 6:30 p.m. Mondays through Fridays and 10:30 a.m. to 5:30 p.m. Saturdays. For more information, visit piemeover.com.
