Abby holding a slice of homemade Southern tomato pie on a blue willow plate in her kitchen.

Southern Tomato Pie: Why This Summer Classic Still Belongs on the Southern Table

Gardening is perceived as a relaxing activity. Seed packets tell you when to plant and when to harvest. It seems so simple.

Talk to a gardener, though, and they’ll tell you otherwise. Leaf-footed bugs or lady beetles posing as lady bugs can ruin your whole day. Then there’s that moment of panic when twenty green tomatoes ripen all on the same day.

If I had it my way, one or two tomatoes would ripen each day, just enough for my daily tomato and pimento cheese sandwich for lunch. As nature would have it, it’s feast or famine.

In the South, when someone says, “What am I going to do with all of these tomatoes?” they’re likely to be asked if they’ve made a tomato pie yet.

Homegrown summer tomatoes ripening on a kitchen windowsill before being used to make Southern tomato pie.
Peak tomato season often means more tomatoes than can be eaten fresh, making Southern tomato pie a delicious solution.

A Dish Born from Summer Abundance

I planted seven varieties of indeterminate tomatoes in my garden this year. With names like Big Beef, Better Boy, and Park’s Whopper, my expectations were set high for some nice slicing tomatoes.

When planting my young seedlings at the beginning of April, my mouth salivated thinking of thick slices of tomatoes, salted and peppered, between two slices of Sunbeam bread skimmed with some Duke’s mayo. A Southern summer sandwich delight.

Fresh chives being harvested from a backyard garden for Southern tomato pie with garden herbs.
Fresh herbs picked just before cooking bring brightness to this classic Southern tomato pie recipe.

The reality is that seven tomato plants were far more than I needed. (I think this is where the term “your eyes are bigger than your stomach” comes from.) My kitchen windowsill is now lined with various shades and sizes of red tomatoes waiting for their final destination.

This is not a phenomenon unique to me. With a long growing season in the South, farmers markets across the state draw a crowd of shoppers each Saturday morning looking for homegrown tomatoes… and there will be an abundance of them.

Obvious solutions to the problem of too many tomatoes include homemade salsa, fresh pasta sauce, and even canning tomatoes. But there is nothing more Southern than a tomato pie on the dinner table or at a church potluck.

Carrying freshly picked homegrown tomatoes into the kitchen in preparation for making Southern tomato pie.
Every Southern tomato pie begins long before the oven is preheated, often with a basket of tomatoes gathered from the garden.

The Tradition Behind Southern Tomato Pie

The South is a region that reveres tradition and heritage. When it comes to food, those traditions have long crossed social and economic lines. Whether served in a farmhouse or a fine home, Southern tables have been set with many of the same dishes for generations, including tomato pie.

Southerners pass along recipes as though they are heirloom quilts or sterling silver teapots. A perfected recipe for cheese straws or benne wafers will suddenly get a name added to them, Betty Ann’s Cheese Straws or Janet’s Benne Wafers.

Brides are often given recipe cards at bridal showers for traditional meals they may want to serve in the future. A recipe for Southern tomato pie may be tucked into the ribbon of a wrapped pie plate. A new pie plate and a recipe to fill it with is a treasured gift.

Once you’ve made a tomato pie, it’s easy to see why this dish has endured on Southern tables for generations.

Many of the ingredients in the recipe are within reach of the kitchen. Simply by opening the kitchen door, I have all the herbs and tomatoes I need. A handful of tomatoes, a few basil leaves, and a snip of chives were all collected from a single garden bed in my backyard.  

Other ingredients like pie crust, mayonnaise, and cheese are commonly found in the refrigerator or freezer. By using pantry staples and garden produce, it’s easy to pull together a delicious dinner or something to bring to a gathering.

Hospitality in the South is an opportunity to share heirloom recipes. Your next gathering is a chance to show why tomato pie has endured on Southern tables for generations.

Adapting a Classic for Today’s Table

While tomato pie is standard on many Southern summer tables, it’s not one that should be thrown together all willy-nilly.

As a child, I wasn’t a fan of tomato pie. I tried one that wasn’t very good, and no one could get me to try it again for years. When I was young, the problem I had with that particular tomato pie was the amount of mayonnaise. And considering that mayonnaise is a key ingredient, that was tricky.

Another issue that many tomato pies have is a watery, soggy filling. No one wants to eat tomato soup in a pie shell.

Fresh tomato slices draining on paper towels before assembling Southern tomato pie.
Removing excess moisture helps create a pie with distinct tomato layers and a crisp crust.

I tested and refined my recipe using classic ingredients, while updating them for modern palates. Combining fresh herbs and a perfect ratio of mayonnaise and cheese, I’ve created a tomato pie recipe that is lighter in texture, holds its structure, and maintains the identity of a traditional Southern tomato pie.

Southern Tomato Pie with Garden Herbs

After testing and refining this recipe throughout tomato season, this is the version I’ll be making whenever my kitchen windowsill begins to fill with ripe summer tomatoes.

Southern tomato pie with one slice removed, showing layers of ripe tomatoes, cheese, and fresh herbs.
Abby Smolarsky's avatarAbby Smolarsky

Southern Tomato Pie with Garden Herbs

A classic Southern tomato pie made with ripe summer tomatoes, sharp cheddar, Parmesan, fresh garden herbs, and a creamy cheese filling. This refined version celebrates the flavors of peak tomato season while producing a crisp crust and slices that hold together beautifully.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 8 minutes
Additional Time 2 hours
Total Time 3 hours 43 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 refrigerated 9-inch deep-dish pie crust
  • 3-4 Tbsp finely grated parmesan cheese (for the crust barrier)
Filling
  • About 2 ½ pounds ripe slicing tomatoes, (approximately 4-5 medium tomatoes), cut into ¼-inch-thich slices
  • 1 tsp kosher salt, divided
  • ½ cup mayonnaise, we use Duke's
  • 2 Tbsp full-fat sour cream
  • ¾ cup freshly shredded sharp cheddar cheese
  • ¼ cup finely grated Parmesan cheese
  • 1 tsp Dijon mustard
  • ¼ cup sweet onion, very thinly sliced
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh chives
  • ½ tsp fresh thyme leaves
  • ¼ to ½ tsp ground black pepper
  • pinch Cayenne pepper

Equipment

  • 9-inch deep-dish glass pie plate
  • Baking sheet
  • Parchment paper
  • Pie weights or dried beans
  • Cooling rack
  • Paper towels
  • Mixing bowl
  • Small offset spatula or the back of a spoon

Method
 

Prepare the Tomatoes
  1. Arrange the tomato slices in a single layer on paper towels. Spring with ¾ teaspoon of the kosher salt.
  2. Let stand for 30 minutes.
  3. Turn the tomato slices, blot with fresh paper towels, and let stand an additional 15 minutes.
  4. Pat the tomatoes dry once more immediately before assembling the pie.
Blind Bake the Crust
  1. Preheat the oven to 400 °F
  2. Fit the pie crust into a 9-inch deep-dish plate and crimp the edges as desired.
  3. Place the pie plate on a rimmed backing sheet. Line the crust with parchment paper and fill completely with pie weights or dried beans.
  4. Bake for 18 minutes.
  5. Carefully remove the parchment paper and weights.
  6. Return the crust to the oven and bake for 5 more minutes, or until the bottom looks dry and just begins to turn light golden.
  7. Immediately sprinkle the 3-4 tablespoons of Parmesan cheese evenly over the hot crust and allow it to melt.
  8. Reduce the oven temperature to 350 °F
Prepare the Filling
  1. While the tomatoes drain and the crust bakes, combine the mayonnaise, sour cream, cheddar cheese, ¼ cup Parmesan cheese, Dijon mustard, onion, basil, chives, thyme, remaining ¼ teaspoon kosher salt, black pepper, and Cayenne in a mixing bowl.
  2. Stir until well combined.
  3. Leave the filling at room temperature while assembling the pie.
Assemble the Pie
  1. Arrange a layer of tomato slices over the prepared crust.
  2. Using a small offset spatula or the back of a spoon, spread a thin, even layer of the cheese mixture over the tomatoes.
  3. Repeat the layers until all of the tomatoes have been used.
  4. Finish with the remaining cheese mixture, spreading it evenly over the top of the pie.
Bake
  1. Keeping the pie on a baking sheet, bake at 350 °F for 45 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
Cool
  1. Transfer the pie to a cooling rack.
  2. Allow the pie to cool for at least 1 hour before slicing. For the cleanest slices, allow 75-90 minutes of cooling time. The pie will still be pleasantly warm while the filling finishes setting.

Notes

Tomato Tips
Use ripe but still firm slicing tomatoes. Overripe tomatoes contain more moisture and may produce a softer filling.
Properly salting, draining, and blotting the tomatoes is essential for preventing excess moisture.
Ingredient Tips
Use full-fat sour cream. Reduced-fat and fat-free sour cream contain more water and may affect the texture of the filling.
Freshly grate the cheddar cheese for the best flavor and melting.
Fresh herbs are recommended for the brightest flavor.
Serving
Southern Tomato Pie is best served warm after it has had sufficient time to cool and set. The filling should be creamy and cohesive, with tomato slices that remain distinct and a crisp, flaky crust.
Serve with a simple green salad, cucumber salad, fresh fruit, or seasonal Southern vegetables for a light summer meal.
Storage
Cover and refrigerate leftovers for up to 3 days.
Reheating
For the best texture, reheat individual slices in a 325°F oven or toaster oven until warmed through. Microwaving is not recommended because it softens the crust.
Nutrition
Nutrition information is automatically calculated and should be considered an estimate.
Southern tomato pie with one slice removed, showing layers of ripe tomatoes, cheese, and fresh herbs.
A crisp crust, distinct tomato layers, and fresh garden herbs make this refined version of a Southern classic.

Serving Southern Tomato Pie at the Summer Table

There’s a sense of pride that comes with setting the table with a meal made from ingredients you grew. Whether you’re making tomato pie for a casual brunch after church or serving a cherished tomato pie recipe to your garden club, this pie will disappear in minutes.

If you’re coming to my house for lunch in the summertime, there’s a good chance that you’ll be served tomato pie. A slice of tomato pie on a blue willow plate, paired with fresh cucumbers and onions and slices of peaches, is one of my favorite summertime meals.

More Than a Recipe

Tomato Pie isn’t simply a dish Southerners eat in the summer. Like deviled eggs at Easter or chicken mull in the fall, tomato pie is a tradition that endures.

As I was writing this article, I invited a friend to be my official taste-tester. I knew I had perfected the recipe when she said, “Oh my. This is it – this is summer on a plate.”

I sent her home that afternoon with a grocery sack of heirloom tomatoes, a half-eaten tomato pie, and the recipe written down on a piece of notebook paper.

Like Betty Ann’s Cheese Straws and Janet’s Benne Wafers, my friend has named this Abby’s Tomato Pie.

This article contains affiliate links. I may earn a small commission at no additional cost to you. The simple tools and timeless serving pieces used throughout this feature are part of my everyday summer kitchen. I’ve linked many of them in my LTK collection for readers who’d like to explore them further.

Abby holding a slice of homemade Southern tomato pie on a blue willow plate in her kitchen.
A recipe worth sharing begins with tomatoes from the garden and ends around the table.

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Lemon chess pie with slice removed

Lemon Chess Pie: A Classic Southern Recipe That Still Belongs on Today’s Table

In the decades that I’ve been collecting antiques, I’ve never forgotten the first piece of antique furniture that I fell in love with. It was a primitive pie safe with wood worn so soft from daily use that it felt like butter when I ran my hands across it.

The latch had been opened and closed so many times that the wood around the knob had grown deeper and darker. I’ve always wondered what kind of pies filled its shelves, and I think that surely a lemon chess pie was among the offerings.

Fresh lemons in natural light for lemon chess pie
Fresh lemons are essential for the bright flavor of a classic lemon chess pie.

I recently came across a classic chess pie recipe in a 1941 Southern cookbook I found at a local library sale. The recipe was rich, simple, and written in a way that assumed you already knew your way around a kitchen.

Encountering that recipe in the vintage cookbook brings to mind a Southern lemon chess pie recipe. Bright and satisfying, with a smooth custard filling and the tang of fresh lemon, it’s a pie that feels both simple and enduring on the table.

This article may contain affiliate links. If you choose to purchase through these links, I may earn a small commission at no additional cost to you.

What Makes a Chess Pie a Chess Pie

Chess pies are quintessentially Southern. There are varying opinions as to the origin of the name, but one of them says that it derived from “chest pie.” Chest, meaning that it could be kept in a pie safe at room temperature without spoiling.

All chess pies share a few basic ingredients to form a custard-like filling. Eggs, butter, and sugar are used in each version, and flavors like lemon, chocolate, and coconut are common because of how they cut the sweetness in this very decadent dessert.

Although all chess pies have a few basic ingredients in common, they often have many differences. Some use cornmeal, and some use flour. I’ve seen recipes that use neither. Some use buttermilk, cream, or no milk at all.

Why Lemon Chess Pie Feels Like Spring in the South

Chess pies are eaten all year long, but a chess pie made in the spring simply must be lemon. Spring brings brighter days and warmer temperatures, and a Southern lemon chess pie is the perfect dessert for this time of year.

Lemon freshens the taste buds and awakens our senses. Lemon zest and juice cut through the richness of the sugar and decadence of the butter, which bring a brightness to the dessert.

Why This Is the Lemon Pie to Start With

I know there are people out there who don’t like lemon; I just haven’t met them yet. Since most people love lemon desserts, a classic Southern lemon chess pie recipe is a good place to start.

Chess pies aren’t complicated. With a careful hand, you’ll be rewarded with a delicious pie.

Ingredients You Likely Have on Hand

Chess pies are made with ingredients you probably already have on hand.

Ingredients for lemon chess pie including eggs, butter, and lemons
Simple ingredients come together to create a classic Southern lemon chess pie.
  • Eggs – allow them to come to room temperature first
  • Butter
  • Sugar – regular white sugar is best
  • Fresh lemons are crucial to the quality of this recipe
  • Cornmeal is traditionally used in many chess pies and acts as a thickening agent.
  • Pie Crust – I use premade pie crust to keep this recipe simple, but you can use homemade as well.
Mixing lemon chess pie filling
Whisk the filling until smooth before baking.

Lemon Chess Pie Recipe

This lemon chess pie recipe keeps the ingredients simple while relying on fresh lemon, eggs, butter, and careful cooling for the proper texture.

Lemon chess pie with slice removed
Abby Smolarsky

Lemon Chess Pie

A classic Southern lemon chess pie with a smooth custard filling, balanced with fresh lemon and a slightly set, golden top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Rest Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 ½ cups granulated sugar
  • ½ cup (1 stick) butter, melted and slightly cooled
  • 4 large eggs
  • ¼ cup fresh lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp fine cornmeal
  • 1 Tbsp all-purpose flour
  • pinch salt

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Parchment paper
  • Pie weights or dried beans

Method
 

Parbake the crust
  1. Preheat oven to 375 °F
  2. Line the pine crust with parchment paper and fill with pie weights or dried beans
  3. Bake for 10-12 minutes
  4. Remove weights and parchment, then let the crust cool for 10-15 minutes.
Prepare the filling
  1. Reduce oven temperature to 325 °F
  2. In a mixing bowl, whisk together the sugar and melted butter until smooth
  3. Add the eggs one at a time, mixing well after each addition
  4. Stir in the lemon juice, lemon zest, cornmeal, flour, and salt until fully combined
Rest the filling
  1. Let the mixture sit for 10 minutes to allow the cornmeal to hydrate
Bake the pie
  1. Pour the filling into the parbaked crust
  2. Place the pie on the lower-middle rack of the oven
  3. Bake for 60-70 minutes, until the edges are set and the center has a slight jiggle
Cool completely
  1. Remove from the oven and let cool at room temperature for at least 4 hours, or overnight
  2. The filling will continue to set as it cools

Notes

  • Use fresh lemon juice; bottled juice will not give the same flavor
  • The pie is done when the center moves slightly but is not liquid
  • Avoid overbaking; the filling will firm as it cools
  • A parbaked crust helps prevent a soft or soggy bottom
  • Fine cornmeal is recommended for the best texture
This lemon chess pie is simple in ingredients but rewards careful baking and proper cooling for the best texture.
Lemon chess pie with slice removed
A properly set chess pie will slice cleanly once cooled.
Close-up of lemon chess pie filling texture
The filling should be smooth, set, and slightly custard-like.

What Matters Most When Baking a Chess Pie

Classic chess pies have simple ingredients and uncomplicated directions; however, there are a few key steps that simply must not be skipped to have a successful pie.

Parbaking pie crust with weights for chess pie
Parbaking the crust helps prevent a soft or soggy bottom.

Par-bake your crust before adding the filling. This helps prevent a soft or soggy bottom and ensures the center sets properly.

Rest the filling for ten minutes prior to baking. My traditional recipe uses cornmeal. Cornmeal is included as a thickening agent. When the filling rests for ten minutes prior to baking, the cornmeal has time to absorb liquid and begin to thicken properly.

Bake your pie in the lower 1/3 of your oven. Baking your pies in the lower portion of your oven will make sure that the crust and filling are properly cooked in the center of the pie.

For the filling to fully set, the pie must cool on the counter for a minimum of four hours but overnight is best. When you remove the pie from the oven, the center will appear slightly set, but still a little jiggly. As the pie cools, it will fully set.

Chess pies can be made with pre-made crust or a crust you make from scratch. I like chess pies because of the simplicity, so I opt to use pre-made refrigerated pie dough that is rolled. If you like to keep ingredients on hand so that you can prepare something in a pinch, pre-made pie dough can be kept in your refrigerator or freezer.

Only use fresh lemons when you’re making a Southern lemon chess pie. The quality of your pie will be noticeably better, and the lemon zest is an important ingredient that shouldn’t be skipped.

How to Serve Lemon Chess Pie

Chess pies are best served at room temperature, like pumpkin pies and pecan pies.

You can garnish a Southern lemon chess pie with a dusting of powdered sugar and top each slice with homemade whipped cream as you serve them.

Slice of lemon chess pie with whipped cream
Serve with a dollop of whipped cream for a simple finish.

Frequently Asked Questions About Lemon Chess Pie

Lemon chess pie cooling on counter
Allow the pie to cool completely so the filling can fully set.

Why is the top of my pie brown?

Classic chess pie recipes have a high ratio of sugar in them. The top of your pie will caramelize and often crackle, similar to what takes place with a crème brûlée.

Can I make it ahead?

Yes, and you should. Chess pies must be allowed to cool properly before slicing, or you’ll end up with a runny pie. You can make this pie up to two days ahead of time.

Why is my pie runny?

There are a few reasons why a Southern lemon chess pie could turn out runny. Make sure you rest your filling for ten minutes prior to baking, measurements are followed precisely, and you allow it to cool for the proper amount of time.

Does it need refrigeration?

Old-fashioned chess pies can safely be kept on the counter for up to three days. For the safest food conditions, refrigerate your pie after two days.

Can I freeze it?

You can freeze this lemon chess pie by taking a few steps to prevent it from drying out or getting freezer burned. First wrap your pie completely in plastic wrap and then wrap the pie completely in aluminum foil. Freeze for up to one month.

A Pie That Doesn’t Need Reinventing

I’m not a fan of changing things just for the sake of change itself. I take the expression, “If it ain’t broke, don’t fix it,” to heart. I know when I see something that’s been perfected by generations before me, and one such thing is lemon chess pie.

Just like my vintage 1941 cookbook shows, chess pies have been baked by Southerners for many years. There’s no need to reinvent the chess pie, because it’s already been perfected.

I’ve linked useful kitchen items here if you’d like to try this recipe.

If you enjoyed this recipe, be sure to check out these other reader favorites:

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Abby Smolarsky1 Comment
Bowl of creamy Chicken Mull served in white enamelware, garnished with cracked pepper and surrounded by saltine crackers

A Southern Classic for Fall: How to Make Chicken Mull

A Regional Recipe Worth Discovering

Welcome to the fourth installment of my fall series, Falling for Home: A Weekly Autumn Journal. Throughout this weekly Friday series, we’re embracing a slow, intentional rhythm of Southern living rooted in home, heritage, and the kind of traditions that make fall in the South unforgettable.

Today’s article is all about Chicken Mull. I encourage you to use the ingredients that you already have on hand and your favorite pot, as well as to invite friends and neighbors into your home to share it with you this fall.

What Is Chicken Mull? A Brief Southern History

Although I’ve lived in Georgia my whole life, I hadn’t heard of Chicken Mull until moving to the greater Athens, Georgia area. One chilly fall afternoon, someone mentioned that it was Chicken Mull season, and I’ve been intrigued by this creamy, comforting stew ever since.

Chicken Mull is a traditional Southern fall recipe that is usually made with only 3 ingredients: water, chicken, and saltine crackers. The ingredients may be simple, but the flavor is anything but.

Chicken Mull finds its roots in the Carolinas, as well as a very specific region of Northeast Georgia. In fact, Athens, Georgia has often claimed to have invented this Georgia Chicken Mull recipe. (Locals will warn you not to confuse it with Chicken Muddle, which is an entirely different thing.)

Historically, Chicken Mull was more than just a dish. A Chicken Mull was the name of the gathering where the Chicken Mull was eaten. This would have been a church or community event held in the fall, and the Chicken Mull would have fed a large crowd.

Ingredients You’ll Need

While the basic Chicken Mull recipe uses just three ingredients, today I am using the Southern Living version that includes some herbs, heavy whipping cream, and hot sauce. To make my version of Chicken Mull, I’m using cast iron Dutch ovens, a fine-mesh strainer, wooden utensils, and sturdy kitchen tongs. This is a fun dish to serve in vintage enamelware dishes or handled soup bowls…  something that feels as nostalgic as the recipe itself.

Chicken Mull Recipe (Stovetop)

Bowl of creamy Chicken Mull served in white enamelware, garnished with cracked pepper and surrounded by saltine crackers
Abby Smolarsky | Belle Antiquarian

Chicken Mull (A Classic Northeast Georgia Stew)

A creamy, comforting Southern classic, Chicken Mull is a beloved fall tradition in Northeast Georgia. Made with slow-simmered chicken, rich broth, crushed saltines, and a splash of cream, this humble stew is a must-try recipe for chilly evenings. Serve with extra crackers and hot sauce for a taste of Athens heritage in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 people
Course: Main Course
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3-4 lb whole chicken
  • 2 large yellow onions unpeeled and quartered
  • 4 celery stalks roughly chopped, about 2 cups
  • 5 cups water
  • 4 cups chicken broth
  • 1 Tbsp kosher salt
  • 1 Tbsp whole black peppercorns
  • 5 fresh thyme sprigs
  • 5 garlic cloves
  • 2 dried bay leaves
  • 1 sleeve saltine crackers crushed, plus more for serving
  • 1 cup heavy whipping cream

Equipment

  • 5.5-quart Dutch oven or large stockpot
  • Fine-mesh strainer
  • Tongs
  • Blender
  • Large wooden spoon
  • Ladle
  • Cutting board

Method
 

  1. In a 5 ½-quart Dutch oven, add the chicken, onions, celery, water, broth, salt, peppercorns, thyme, garlic, and bay leaves.
  2. Bring to a simmer over medium-high heat, then reduce to medium-low and cover. Simmer for about 1 hour, or until the chicken is cooked through and brother is flavorful. Skim fat as needed.
  3. Remove the chicken and let cool slightly. Shred the meat, discarding skin and bones.
  4. Strain the broth through a fine-mesh strainer into a clean Dutch oven. Discard solids.
  5. Bring the strained broth to a simmer over medium-low heat. Stir in crushed cracker and cook for 3 minutes until slightly thickened.
  6. Carefully blend half the broth mixture until smooth (about 20 seconds), then return to the pot.
  7. Stir in the heavy cream and shredded chicken. Cook uncovered over medium-low, stirring occasionally, until heated through (about 10-15 minutes.)
  8. Serve hot with extra crackers and optional hot sauce.

Notes

Don’t Skip the Strain: Straining the broth may seem like an extra step, but it creates the signature smooth base that sets this version apart from other chicken stews. Make-Ahead Friendly: Chicken Mull reheats beautifully the next day. Some even say it’s better after the flavors have had time to meld. Store in an airtight container in the fridge for up to 3 days.

A Dish That Feels Like Home

I live in an area of the South that has changed rapidly over the last 40 years. Folks from all over the world moved here to call this place home. While we welcome new cultures and diversity, I noticed a while ago that many of our beloved Southern traditions were fading like steam rising from a warm bowl, slowly disappearing into memory. Many researchers will tell you that our accents are disappearing. As we discussed in a previous article, our Southern hospitality that we are known for is starting to dampen. So when I discovered this recipe that neither I, nor anyone in my family had ever heard of, I was really excited to revive this regional recipe from Athens, Georgia cuisine.

Whether you’re a Southern peach or you hail from some other wonderful place on this planet, I hope that you will remember your roots and keep your culture alive for future generations.

So many of you messaged me on Instagram that you loved our summer recipes that we shared. I invite you to make this recipe for Chicken Mull, or to share your version with me! Tag me on Instagram so we can share a virtual bowl of stew together.

Whether you’re styling your kitchen or hosting your own mull supper, these pieces bring the coziness of fall to life.

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Black Eyed Pea Picnic Salad

Originally published November 16, 2020. Updated January 2026.

A few years ago, during a guest takeover on Garden & Gun’s Instagram, I caught a glimpse of a simple dish that immediately became a staple in my kitchen. The chef shared a quick reel of his black eyed pea picnic salad, casually listing ingredients without measurements, the kind of recipe you commit to memory rather than write down. I watched it more than once, scribbled notes on a Post-it, and have been making my own version ever since.

If you follow me on Instagram then you know a lot of times in my Meal Plan Monday posts I say that I meal prepped Black Eyed Pea Picnic Salad. This is one of my favorite things to prepare ahead of time to have for lunches and snacks. It is really healthy and actually tastes better after a day or so.

Ingredients You’ll Need

The fresh ingredients that you will need for this recipe are celery, a bell pepper, and parsley. A lot of times people think of parsley as simply a garnish, so they omit it from recipes. The parsley adds a really important flavor to this dish, so be sure not to skip on it! Also, I just want to point out that there is no onion in this recipe. Did you know that a lot of times when people get food poisoning from picnic food, it is actually from the onions? Really!

You’re going to want to do a small dice on the pepper and celery. If you are using the Fullstar food chopper that is all the rage right now, use the smaller dice attachment. And if you don’t have the Fullstar, I recommend getting one. It can be easily washed in the dishwasher.

This recipe calls for canned black eyed peas. Not all canned black eyed peas are created equal. In this case, the recipe called for no-salt, canned black eyed peas, which I have never been able to find. This brand, Hanover, has the lowest sodium content that I can find. I also prefer this brand for this recipe because the liquid in the can is not thick and drains easily. (I use a different brand when not using them in a recipe.) You’re also going to need some Chow-Chow. If you aren’t from the south, Chow-Chow is a relish. Oddly enough, when all of the Covid shortages were happening, Chow-Chow was one of those items that you could not find anywhere. I can still only find it at one local grocery store, and I’m not telling where so that I can get it when I need it. HA!

Save this recipe

Below you will find the complete recipe, which you can print or save to Pinterest for later. I usually double this when meal prepping and keep it in an airtight container. I hope you enjoy it! Please be sure to let me know in the comments if you like it as much as I do.

Abby Smolarsky | Belle Antiquarian

Black Eyed Pea Picnic Salad

A fresh Southern picnic salad made with black eyed peas, crisp vegetables, and a tangy vinegar dressing. Even better after a day in the refrigerator!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 1 bell pepper small dice
  • 1 celery stalk small dice
  • 1 handful fresh parsley finely chopped
  • 1 15 oz can low-sodium black eyed peas drained and rinsed
  • ¼ cup chow-chow relish
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Method
 

  1. Dice the celery and bell pepper into a small, even dice.
  2. Finely chop the parsley.
  3. Drain and rinse the black eyed peas thoroughly.
  4. Combine all ingredients in a medium bowl and stir gently to mix.
  5. Cover tightly and refrigerate for a least 1 hour; best if chilled overnight before serving.

Notes

This salad tastes best after chilling for several hours or overnight. Double the recipe for easy meal prep and store in an airtight container. 

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Abby Smolarsky1 Comment