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    Twin Hens owners, Linda Twining and Kathy Herring first met at their childrens pre-school ten years ago. Both had professional cooking educations and were involved in their local organic markets. They began teaching cooking classes and ran a frozen dinner delivery business using local produce and products whenever possible. As their signature artisan Chicken Pot Pie became more and more popular, they decided to take it to a retail level. Twin Hens Pot Pies are now available in hundreds of stores across the country, including Whole Foods Markets , Dean and Deluca stores and catalogue, QFC Seattle, Sendiks Milwaukee and Rices Epicurean Houston. National publications including the New York Times, Saveur, Newsweek, Better Homes and Gardens and Rachel Ray Magazine have all raved about the quality and flavor of Twin Hens Pot Pies. Twin Hens has also been recognized by the food industry as a finalist winner at the NASFT show and Gallo Artisan Food Awards. In March of 2008, Twin Hens launched their Gluten-Free Beef Pot Pie, a winning combination of a hearty beef stew with a cheesy polenta topping. A Beef Pot Pie with a pastry crust is also available. Linda is a graduate from Peter Kumps Culinary Arts School in New York City and then worked at a local catering company in Princeton. Kathy attended La Varenne Ecole de Cuisine in Paris and headed her own catering company in New York City cooking and delivering frozen dinners before moving to Princeton.