Ann Davis That Pie Chick

Ann Davis with her Classic, a chicken pot pie, from That Pie Chick

A friend asked if I had heard of the pie chick.

“What pie chick?” I asked.

“That Pie Chick,” she said.

“Ohhh, the pot pie lady,” I responded.

I’m sure I’m not the only one who has had a similar conversation about Ann Davis’s perfectly named shop, That Pie Chick, near East 18th Street and South Boston Avenue.

Davis, known by many in Tulsa as a fine artist, decided to take on a side gig making pies. It was supposed to be short lived, just long enough to help her son get a new alternator for his car. But a month later, she was accepted into the Kitchen 66 Spring 2020 Launch Program at Mother Road Market. Today Davis’ work as a pie maker has almost eclipsed her notoriety as an artist.

“This truly just started as a Hail Mary pass to solve an immediate problem at hand,” Davis says. “I was out of options, so I threw it out there to my friends on Facebook, hoping to sell enough in a day to get out of a bind quickly, and it just never stopped. Three days later I texted a friend, ‘I think I just started a pot pie business.’”

Davis knew she wanted to set her pies apart with her own signature style. So, she used her gifts as an artist to make pies that are works of art themselves.

Like showstoppers from the “Great British Baking Show,” each one is finished with her distinct floral top crust: pastry formed into the shape of soft petals circling a raised flowerbud.

But it’s the fillings that really have people coming back for more. Davis specializes in small-batch savory take-and-bake dinner pies, better than anything you could dream of making at home. Her bestseller is the Classic, a chicken pot pie filled with chicken, shredded potatoes, carrots, onions, peas and celery. Other popular flavors offered from time to time, or seasonally, include beef stew pot pie, with beef, potatoes, carrots, onions and tomatoes in a thick beef gravy, as well as roast beef, ham and cheese, and chicken jalapeño popper pot pie. Fillings are fully cooked, then pies are assembled, packaged and frozen, ready to pop in the oven with baking instructions.

Updates on what she’s cooking can be found at, where pies can be pre-ordered on a first-come, first-served basis and picked up at her storefront, 123 E. 18th St., open 3-6 p.m., Tuesday-Friday. Prices are $15-$40.

“I think we are all craving home, family, connection, some resemblance of normalcy, and nothing solves that faster than a home-cooked meal and being together at the dinner table,” she says. “There’s something magical about feeding the people you love.”

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