#361 This week on Happy Half Hour, we’re diving fork-first into the 87-year legacy of San Diego’s beloved Chicken Pie Shop. Owners Bob and Lisa Townsend join us to dish on how they’ve kept the comfort food institution alive—whole chickens and turkeys, scratch-made everything, and fried chicken so good it took six months to perfect. They share tales of Pi Day chaos during COVID, balancing tradition with modern tweaks, and their recent move to acquire San Diego Brewing Company. Plus, we talk local faves like chili Colorado at Cantina Mayahuel and New York slices at A Brooklyn Pizzeria. To follow Chicken Pie Shop click HERE. Discover more at San Diego Magazine