It took owner Phyllis Cabe a year to get the recipe from a woman at her church, but the results have been phenomenal.
"I tweaked it just a little to make it my own, and now everyone's gone crazy over it," she said. "They'll come in and ask if it's potpie day, and if I don't have it, they get upset."
So, again, it is served on Thursdays only, unless you call a day in advance to order a whole take-home pie, enough to feed five people.
Every Thursday, chicken potpie rules the roost at The Big Biscuit Barn, 1391 LaFayette Road, in Fort Oglethorpe.
What: Chicken Potpie at The Big Biscuit Barn.
Price: $6.50 (includes salad), $22.50 for whole pie.
Hours: 5:30 a.m.-2 p.m. Tuesday-Friday, 5:30 a.m.-noon Saturday.
Cabe makes the pies using fresh chicken breasts. They're simmered slowly to make a good broth, which is blended with real cream to make the potpie filling. Also added are onions sautéed in real butter, vegetables and chunks of tender chicken. The mixture is then poured into a pie crust, topped with cheddar cheese and another pie crust.
The presentation is fun, too, with a chicken cut from pie crust atop each serving.