Seasonal Cooking - The Artful Gourmet by Kristen Hess | Recipes, Food Styling, Photography & Creative Storytelling

A Rochester-Inspired Wicks Pies Recipe Contest Entry

Country Sweet Grilled Chicken and Summer Veggie Pot Pies

Some hometown flavors don’t just live in your memory — they follow you around forever.

For me, one of those flavors is Country Sweet Chicken and Ribs.

country sweet wings

Sticky, sweet, spicy, messy in the best possible way, and completely iconic
to Rochester, NY.

These Grilled Country Sweet Chicken & Summer Veggie Pot Pies are my love letter to that flavor —

wrapped in a golden, flaky Wick’s Pies crust and filled with grilled chicken, farmers market corn, zucchini, sweet onions, basil, parsley, chives, New York cheddar, a hint of Parmesan cheese and a creamy cheesy Country Sweet gravy sauce.

It’s backyard BBQ, Rochester nostalgia, and summer pot pie comfort all baked into one golden little dish.

The Rochester Flavor That Never Leaves You

If you grew up in Rochester, you know there are certain foods that feel like a rite of passage.

And, of course, Country Sweet Chicken.

country sweet chicken + ribs rochester ny

Country Sweet Chicken is not Buffalo chicken.

Let’s make that very clear.

Buffalo chicken is buttery, tangy, hot-sauce-forward, and usually built around that classic wing sauce flavor.

Country Sweet is different.

country sweet chicken wings rochester ny

It’s sticky. Slightly sweet. A little spicy. Glossy. Saucy. Almost BBQ-adjacent, but totally its own Rochester thing.

Country Sweet Chicken

It’s the kind of sauce you want all over fried chicken, wings, shrimp, ribs, fingers, fries — honestly, probably your entire plate.

And if you went there in high school or college with your friends, you remember the whole thing: the paper plates, the sauce everywhere, the blue cheese on the side, the fried chicken, the sides, the late-night cravings, the group hangouts, the “where are we going after this?” energy.

It was casual, chaotic, delicious, and deeply Rochester.

This recipe takes that hometown flavor and gives it a fresh summer farmers market spin for the Wicks Pies Recipe Contest.

Wicks Pies pot pie crusts

I love Wicks Pies frozen pot pie crusts with precut lids – they are so easy to make and the perfect size for these individual pot pies I am making for the contest.

Wicks Pies pot pie crusts

with the Rochester Flower City logo carved into the lids to vent the steam (and to make them super cute!)

Country Sweet grilled chicken thighs

Instead of fried chicken, I’m using grilled chicken thighs seasoned with hot honey BBQ rub

Country Sweet Grilled Chicken

then brushed with Country Sweet sauce (I used the actual sauce they sell in the stores, but I’m providing a homemade Country Sweet-style sauce recipe for you below to make it yourself if you can’t find it near you).

peppers, zucchini, corn, onions, basil, parsley and chives

Along with the grilled chicken I’m adding tons of Summer veggies: bell peppers, zucchini, basil, parsley, chives

corn and onions

corn, and onions – adding tons of fresh flavor to the pies.

Grilled Summer Veggies

Then I’m turning it into a creamy filling with the chicken, gravy, a small amount of Country Sweet sauce, apple cider vinegar, dijon mustard, a little more Hot Honey BBQ rub and folding in all those gorgeous sauteed veggies

Adding cheese to the Summer veggie chicken mixture

and adding sharp triple shredded NY cheddar and grated parmesan cheese to make just enough creamy gravy sauce to bring that sweet-spicy Rochester magic into every bite.

fill the pot pie shells with chicken veggie filling

This delicious mixture all gets tucked into individual @wickspies frozen pie crusts

Brush pie tops with egg wash and sea salt

with the lids brushed in egg wash for extra shine and color and a sprinkle of coarse sea salt for extra texture and flavor –

Baked pot pies

then they’re baked until golden brown, bubbling, and completely irresistible.

Why You’ll Love This Recipe

This recipe celebrates three things at once:

Rochester nostalgia.
Local summer produce.
And the beautiful golden crust that makes pot pie feel like comfort food royalty.

The filling is colorful and seasonal, with charred corn, tender zucchini, sweet onion, basil, cheddar, and grilled chicken. The sauce is creamy but not heavy, sweet-spicy but not overpowering, and just nostalgic enough to make anyone from Rochester smile immediately.

The Wicks individual pie shells make the perfect little vessel for a hometown-inspired summer pot pie.

Flaky golden crust.

Creamy filling.

Sticky-sweet chicken.

Farmers market vegetables.

It’s local, personal, nostalgic, and contest-worthy.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Makes 4 individual pot pies

Ingredients

For the Grilled Country Sweet Chicken

1 pound boneless skinless chicken thighs or chicken breast
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon hot honey BBQ Rub (or paprika)
½ teaspoon garlic powder
½ cup Country Sweet sauce, plus more for brushing (bottled or homemade, per recipe below)

For the Homemade Country Sweet Sauce

1 cup white sugar
¾ cup ketchup
⅔ cup prepared yellow mustard
⅓ cup white vinegar
¼ cup lemon juice
1 tsp crushed red pepper flakes

For the Summer Veggie Filling

1 tablespoon olive oil
1 small sweet onion, diced
1 red bell pepper, diced
1 medium zucchini, diced small
1 cup corn kernels, or local farmers market fresh corn
1 tablespoon chives, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
½ cup shredded NY sharp cheddar cheese
¼ cup grated Parmesan cheese

For the Creamy Country Sweet Sauce

1 1/ cups chicken gravy (jarred gravy is fine – or make your own
homemade chicken gravy as follows):
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
½ cup heavy cream

¼ cup Country Sweet sauce (hot or mild)
1 teaspoon Dijon mustard
½ teaspoon apple cider vinegar
¼ teaspoon hot honey rub (or cayenne pepper), optional
Salt and black pepper, to taste

For Assembly

4 Wicks Pies individual frozen pie crusts
4 Wicks Pies lids or additional small crusts for topping
1 egg beaten with 1 tablespoon water, for egg wash
Flaky sea salt, for finishing
Chopped chives, basil or parsley, for garnish (optional)

Instructions

1. Grill the Chicken

Preheat grill or grill pan to medium-high heat.

Pat chicken dry and rub with olive oil, salt, pepper, smoked paprika, and garlic powder.

Grill chicken for 5–6 minutes per side, or until cooked through and lightly charred.

Brush with Country Sweet-style sauce during the final 2 minutes of cooking (bottled or homemade sauce).

Remove from grill and let rest for 5–10 minutes.

Dice into bite-size pieces and set aside.

2. Cook the Summer Vegetables

In a large skillet, heat butter and olive oil over medium heat.

Add diced onions and peppers and cook until softened, about 3–4 minutes.

Add zucchini and corn, cook until just tender, about 3 minutes.

Stir in fresh chopped basil, chives and Italian parsley.

Remove from heat.

3. Make the Creamy Country Sweet Sauce

In a medium saucepan, add the pre-made chicken gravy and stir in the Country Sweet sauce, Dijon mustard, apple cider vinegar, and hot honey BBQ rub or cayenne if using.

Simmer 3–5 minutes, until thick and creamy.

Stir in cheddar and Parmesan cheese until melted.

Season with salt and black pepper to taste.

If making your own chicken gravy: melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in chicken stock until smooth. Add heavy cream, then stir in the mustard, vinegar, hot honey bbq rub or cayenne, salt and pepper to taste, then stir it all together into a creamy sauce and add the cheese in until melted.

5. Finish the Filling

Fold the grilled chicken and summer vegetables into the creamy cheesy gravy/sauce.

Let the mixture cool for 10–15 minutes before filling the pie shells.

This helps keep the crust flaky and prevents the filling from becoming too runny.

6. Assemble the Pot Pies

Preheat oven to 425°F.

Place frozen Wicks individual pie crusts on a foil or parchment-lined baking sheet.

Fill each shell generously with the Country Sweet chicken and summer veggie filling.

Top each pie with a Wicks pie lid or small top crust.

Crimp the edges with a fork to seal.

Cut small vents in the shape of Rochester’s Flower City logo in the top of each crust.

Brush the tops with egg wash.

Sprinkle lightly with flaky sea salt.

7. Bake

Bake at 425°F for 20-25 minutes, or until the crust is deeply golden brown and the filling is bubbling through the vents.

If the crust edges brown too quickly, loosely tent with foil during the last 10 minutes.

Let pot pies rest for 10 minutes before serving.

Note: If your Wicks package gives different baking instructions for the individual frozen pie crusts and lids, follow the package directions.

For a little extra finishing touches, brush the hot crusts lightly with:
1 tablespoon melted butter
1 teaspoon Country Sweet-style sauce
A pinch of flaky sea salt

This gives the tops a gorgeous glossy finish and a subtle sweet-spicy shine.

Another serving idea: Serve with a small ramekin of cool blue cheese sauce on the side as a nod to the classic Rochester Country Sweet experience if you desire, (but they’re absolutely delicious on their own with no extra sauce.)

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Serving Ideas

Serve these pot pies with any of these sides to complete the meal and make it Summer BBQ picnic perfection:

creamy macaroni salad
crisp coleslaw
potato salad
extra Country Sweet-style sauce
blue cheese sauce
grilled corn salad
cold lemonade or iced tea

Country Sweet Chicken and Summer Veggie Pot Pie

Why This Pie Tastes Like Rochester

This is not a Buffalo chicken pot pie.

This is a Rochester pot pie.

It’s sweet, spicy, saucy, summery, and nostalgic in a totally different way.

It reminds me of being in high school and college, going out with friends, ordering way too much food, dipping everything into sauce, and feeling like we had nowhere better to be.

Those are the flavors that stay with you.

And now, thanks to @wickspies, they’re baked inside a golden little crust.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

This recipe was created for the @wickspies Recipe Contest as a tribute to Rochester, NY, summer farmers markets, and one of my favorite hometown flavors.

If you grew up in Rochester like I did with Country Sweet, you already know. #IYKYK

And if you didn’t, this pot pie is your invitation to taste one of Rochester’s most iconic comfort food memories — with a fresh, seasonal twist.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Follow Wicks Pies online

Website: https://www.wickspies.com/

Facebook: https://www.facebook.com/wickspiesbakery

Instagram: https://www.instagram.com/wickspies/

Question for You

For my Rochester friends: what was your go-to Country Sweet order back in the day — wings, fried chicken, shrimp, ribs, mac salad, fries, blue cheese, or all of the above?

And what hometown restaurant instantly takes you back to high school or college summers?

Tell me in the comments below!

If you enjoyed this post and made these delicious Grilled Country Sweet Chicken & Summer Veggie Pot Pies. please share it on social media and tag me @artfulgourmet and @wickspies! I’d love to hear how they came out and any special twists you make to the recipe.

Grilled Country Sweet Chicken Pot Pies with Wicks Pie Crusts

Tags: #BakeWithWicks, #WicksPieCreations, #WicksRecipeChallenge #WicksPies #WicksRecipeContest #CountrySweetChicken #RochesterNY #RochesterEats #RocFoodies #UpstateNYFood #FingerLakesFood #SummerPotPie #IndividualPotPies #SavoryPie #FarmersMarketRecipes #SummerRecipes #ComfortFood #RetroRecipes #TheArtfulGourmet #FoodBlogger #FoodPhotography #LocalFlavor #TasteOfNewYork #ChickenPotPie #SweetAndSpicyChicken #PieContest #HomemadeComfortFood

The Sweetest Part of Summer Is the One You Don’t Rush

There are only a few weeks each year when stone fruit tastes exactly the way it’s supposed to.

Peaches drip down your wrist after the first bite. Nectarines are floral and fragrant without needing anything added. Plums are sweet with just enough tartness to keep you reaching for another slice. It’s the kind of fruit that reminds you why eating seasonally is always worth the wait.

This is the season for farmers markets overflowing with baskets of colorful fruit, picnic blankets spread beneath shady trees, and dinners that begin a little later because no one is in a hurry.

Windows stay open. The evenings linger. Dessert often starts with whatever looks best in the fruit bowl.

That’s exactly where this salad was born.

Instead of baking the fruit into a pie or crisp, I wanted to let every juicy slice shine on its own. A handful of ripe peaches, nectarines, and plums become something unexpectedly elegant with just a few fresh ingredients.

Creamy feta adds a salty contrast, mint brings a burst of cool freshness, and toasted hazelnuts provide just enough crunch to make every bite interesting.

A light honey-citrus vinaigrette ties everything together without masking the natural sweetness of the fruit. It’s simple, vibrant, and feels like sunshine on a plate.

This is one of those recipes that works for almost any summer occasion. Serve it alongside grilled chicken or salmon, add it to a brunch spread, bring it to a backyard barbecue, or enjoy it as a light lunch with a crisp glass of rosé or sparkling water infused with citrus.

What I love most is how effortless it feels. No oven. Very little prep. Just beautiful ingredients at their seasonal peak doing what they do best.

Summer has a way of reminding us that the simplest meals are often the most memorable.

A bowl of ripe fruit shared outdoors, conversations that stretch into twilight,

and recipes that don’t ask for much beyond fresh ingredients and good company.

So while the peaches are perfectly ripe and the nectarines are overflowing at the market, savor every bite. Before long, autumn apples will take their place—but for now, this is the flavor of summer.

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6

Ingredients

For the Salad

2 ripe peaches, sliced

2 ripe nectarines, sliced

2 ripe plums, sliced

4 ounces crumbled feta cheese

¼ cup toasted hazelnuts, roughly chopped

¼ cup fresh mint leaves, torn

2 cups baby arugula or mixed spring greens (optional)

Freshly cracked black pepper

Honey Citrus Dressing

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1 teaspoon honey

½ teaspoon Dijon mustard

Pinch of flaky sea salt

Freshly ground black pepper

Instructions

Toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool, then roughly chop.

Whisk together the olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until smooth.

Arrange the sliced peaches, nectarines, and plums on a large serving platter or shallow bowl.

If using greens, scatter them underneath the fruit.

Sprinkle with crumbled feta, toasted hazelnuts, and fresh mint.

Drizzle lightly with the honey-citrus dressing just before serving.

Finish with freshly cracked black pepper and a few extra mint leaves.

Serve immediately while the fruit is at its freshest.

Tips for the Best Stone Fruit Salad

Choose fruit that’s ripe but still slightly firm so the slices hold their shape.

Toasting the hazelnuts deepens their flavor and adds wonderful crunch.

Substitute pistachios, almonds, or pecans if preferred.

Try creamy burrata or fresh mozzarella instead of feta for a richer version.

Add fresh basil or tarragon for another layer of summer flavor.

Serving Ideas

This salad pairs beautifully with:

Grilled chicken or shrimp

Cedar plank salmon

Prosciutto and crusty artisan bread

Quinoa or farro bowls

Sparkling rosé, Sauvignon Blanc, or a peach spritz

It’s equally at home on a casual weeknight table or as the centerpiece of a beautiful summer brunch.

More Summer Recipes You’ll Love

Strawberry Jam Galette

Grilled Corn & Zucchini Salad

Mediterranean Chickpea Power Bowls

Lemon Herb Roasted Chicken

Butter Garlic Linguine with Clams

I’d Love to Hear From You

What fruit says summer to you?

Are you reaching for peaches, nectarines, plums, cherries, or something else that’s only perfect for a few fleeting weeks each year? Let me know in the comments—I’d love to hear about your favorite seasonal traditions.

If you make this recipe…

Tag @ArtfulGourmet on social media so I can see your beautiful creations! Your photos always inspire me, and I love sharing your seasonal dishes with our community.

Happy cooking—and here’s to savoring every delicious bite of summer before the season slips away.

About the Author

Kristen Hess is a food stylist, photographer, recipe developer, and food writer behind The Artful Gourmet. Find more recipes, food stories, and culinary inspiration on her Substack.

You can find more inspiring food stories and cooking videos on The Artful Gourmet Podcast and YouTube channel.

Tags:

#SummerStoneFruitSalad #StoneFruit #PeachSeason #Nectarines #Plums #SummerSalad #FarmersMarket #EatSeasonal #FreshRecipes #HealthyEating #FetaCheese #Mint #Hazelnuts #SummerEntertaining #TheArtfulGourmet