7 California Chains That Miss The Mark On Chicken Pot Pie And 7 That Absolutely Deliver

Chicken pot pie is comfort food royalty in California’s vast restaurant landscape.
I’ve spent years hunting down the perfect balance of flaky crust, creamy filling, and tender chicken chunks across the Golden State.
Some restaurant chains nail this classic dish with homestyle perfection, while others serve up disappointments that leave you wishing you’d ordered something else.
Let’s explore which California chains deserve your pot pie dollars and which ones should stick to other menu items.
1. Denny’s Disappoints With Dried-Out Disaster

My grandmother would roll in her grave if she saw what Denny’s calls a chicken pot pie. Despite their 24-hour convenience, their pot pies suffer from mass-production syndrome—all flash, no substance.
The crust arrives looking promising but quickly reveals itself as a dry, flavorless shell housing a filling that’s more gravy packet than homemade goodness. The chicken chunks are sparse and often overcooked to the point of stringiness.
What really kills the experience is the overwhelming saltiness that seems designed to mask the lack of actual chicken flavor. After trying it at three different locations across California, I’ve concluded it’s a menu item best avoided. Their breakfast items remain solid choices, but this pot pie misses every mark of comfort food excellence.
2. Black Bear Diner’s Mediocre Mountain Of Dough

Black Bear Diner holds a special place in my heart for their massive pancakes, but their chicken pot pie left me feeling like a hungry bear who found an empty honeypot. The presentation initially wows with its enormous dome of golden pastry rising from the plate.
Sadly, that impressive dome creates false expectations. Crack through the crust and you’ll find the filling-to-pastry ratio is painfully skewed—about 70% crust, 30% filling. The interior contains a scant amount of chicken swimming in a bland gravy that lacks the herb-infused richness that makes pot pies special.
The vegetables maintain some texture, which earns them a point, but they can’t save this disappointment. For a restaurant that usually nails comfort food, this pot pie feels like an afterthought on their otherwise solid menu.
3. Coco’s Bakery’s Soupy Situation Falls Short

Coco’s Bakery has been a California staple since 1948, but their chicken pot pie makes me wonder if they’ve updated the recipe since then. My first spoonful revealed the cardinal sin of pot pies: watery filling that floods the plate when the crust is breached.
The runny consistency drowns what could otherwise be decent flavor. Their chicken quality isn’t bad—tender white meat appears in generous portions—but swims helplessly in what feels more like chicken soup than proper pot pie filling.
The vegetables lack seasoning and the promised “flaky crust” often arrives soggy on the bottom from the excess moisture. I’ve given them multiple chances over the years, hoping for improvement, but consistency issues plague this dish. When a bakery can’t get the crust right on a pot pie, something’s fundamentally wrong.
4. Shari’s Serves Up Subpar Pastry Problems

Shari’s pies usually hit the sweet spot, but their savory game needs serious work. Last summer, during a road trip up the California coast, I stopped at three different Shari’s locations, hoping their chicken pot pie might be the road food salvation I was craving.
Each experience mirrored the last—a pot pie that looks homemade but tastes distinctly commercial. The filling contains decent chunks of chicken, but they’re suspended in a gravy that has that unmistakable processed flavor, like it came from a food service supplier rather than a real kitchen.
The real letdown is the crust, which should be their strong suit as a pie-focused chain. Instead, it’s often undercooked where it meets the filling, creating a gummy layer that ruins the textural experience. Their fruit pies remain winners, but their chicken pot pie needs a complete overhaul.
5. Polly’s Pies Produces Paltry Poultry Portions

With “pies” literally in their name, I expected Polly’s to deliver pot pie perfection. Boy, was I wrong! My disappointment began when the server proudly delivered what looked like a reasonable pot pie until I dug in to discover the chicken playing hide-and-seek.
The minuscule chicken pieces scattered throughout seemed like an afterthought rather than the star ingredient. The gravy compensates with heavy salt and pepper, masking the lack of actual chicken flavor. While their crust deserves praise for its buttery layers, it’s like putting a designer frame around amateur artwork.
The vegetables—mainly carrots and peas—taste fresh enough but are cut so small they lose their identity in the thick sauce. For a place specializing in pies, this chicken-scarce offering feels like false advertising. Their dessert pies still shine, but their namesake savory options need serious protein intervention.
6. The Original House Of Pies’ Half-Baked Effort

The Original House of Pies sounds like pot pie paradise, right? Wrong. During my quest for California’s best comfort food, their chicken pot pie stopped me in my tracks—and not in a good way.
The first red flag was the microwave-hot temperature that nearly scalded my mouth while the crust remained cool to the touch. This temperature discrepancy suggests reheating rather than fresh preparation. The filling features decent-quality chicken, but it’s swimming in a gravy so heavily thickened with cornstarch that it develops an unappetizing gel-like consistency as it cools.
Their vegetable medley tastes like it came straight from the freezer section, with peas and carrots that lack any farm-fresh flavor. Even their much-touted crust suffers from inconsistency—sometimes flaky, sometimes tough. For a place with “pies” in its name, this savory option feels like a forgotten menu obligation.
7. Marie Callender’s Misses The Homemade Mark

Marie Callender’s built their reputation on pies, so their chicken pot pie should be the crown jewel. Instead, it’s the cubic zirconia of their menu—flashy but fundamentally flawed.
The massive portion initially impresses until you realize quantity doesn’t equal quality. Their filling suffers from extreme salt levels that mask any natural chicken flavor, while the sauce has that distinctive commercial taste that reminds me of their frozen grocery store versions. The vegetables maintain some integrity, but often arrive unevenly cooked—some carrots crunchy, others mushy.
Their famous crust provides the sole bright spot with its genuinely flaky texture, though even this varies by location. Having tried them at six California locations over the years, I’ve found their consistency issues persistent. When a restaurant famous for pies can’t nail their signature savory option, something’s amiss in the kitchen philosophy.
8. Claim Jumper’s Hearty Homestyle Heaven

Claim Jumper doesn’t just serve chicken pot pie—they deliver a gold rush of flavor! My first bite transported me straight to my grandmother’s kitchen, where comfort food reigned supreme.
Their generously-sized creation arrives bubbling hot with a perfectly bronzed puff pastry crown that shatters beautifully under your fork. The filling strikes that magical balance—thick enough to hold together but never gluey. Substantial chunks of rotisserie-style chicken provide smoky depth, while the vegetable medley retains individual character rather than melting into anonymous mush.
What truly distinguishes their gravy is the subtle herb profile—thyme and rosemary notes dance through each bite without overwhelming. Even the bottom crust (the downfall of many pot pies) remains intact rather than dissolving into sogginess. For hungry Californians seeking authentic pot pie satisfaction, Claim Jumper strikes culinary gold.
9. Urban Plates Crafts Contemporary Pot Pie Perfection

Urban Plates revolutionizes the chicken pot pie by bringing farm-to-table philosophy to this classic comfort dish. During a rainy San Diego afternoon, their individual pot pie arrived at my table looking more like artisanal cuisine than diner food.
The free-range chicken makes an immediate flavor impact—clean, pronounced poultry taste without relying on salt overload. Their seasonal vegetable approach means you might find spring peas in April or root vegetables in winter, creating a constantly evolving experience. The sauce achieves silky richness through real cream rather than thickeners.
Their masterstroke is the crust—an all-butter pastry with visible layers that shatters dramatically when pierced. While pricier than chain alternatives at around $15, the quality justifies every penny. Urban Plates proves that modern, sustainable ingredients can elevate rather than reinvent this classic dish, making it relevant for today’s health-conscious Californians.
10. The Pie Hole’s Artisanal Approach Wows Pot Pie Purists

The Pie Hole might be better known for their sweet creations, but their savory game deserves serious attention. Their chicken pot pie embodies their quirky, artisanal approach to comfort classics—familiar yet distinctly elevated.
Unlike mass-market versions, their individual pies feature a rustic, hand-formed appearance with gorgeous golden-brown crimping. The chicken inside comes from Mary’s Free Range farms, bringing noticeable quality and texture. Their vegetable selection goes beyond the standard trinity to include seasonal surprises like fennel or leeks.
The sauce balances richness with brightness—a touch of white wine and fresh thyme lifts the flavor profile above the competition. What truly distinguishes their offering is the crust, which achieves that elusive combination of substantial structure yet delicate flakiness. At their Los Angeles and Orange County locations, these pies consistently sell out by mid-afternoon—compelling evidence of their exceptional quality.
11. Lemonade’s Fresh Twist On Classic Comfort

Lemonade might seem an unlikely pot pie champion with their cafeteria-style, California-fresh approach, but their deconstructed chicken pot pie delivers unexpected brilliance. Rather than hiding beneath a crust, their version celebrates each component with transparent culinary confidence.
Herb-roasted chicken breast, pulled into substantial pieces, sits atop a velvety velouté sauce that achieves richness without heaviness. The vegetables receive individual treatment—carrots roasted with honey, peas barely blanched to maintain sweet pop, pearl onions caramelized to bring out natural sweetness.
Instead of encasing everything in traditional pastry, they serve buttery puff pastry “lids” alongside, allowing you to control the crust-to-filling ratio with each bite. This modern interpretation might horrify purists, but it solves the soggy-bottom problem that plagues traditional versions. Their seasonal variations keep regulars coming back to their locations throughout Southern California.
12. Mendocino Farms Elevates Farm-Fresh Ingredients

Mendocino Farms might be sandwich royalty in California, but their seasonal chicken pot pie sandwich-soup combo deserves its own crown. Available during winter months, this creative hybrid captures pot pie essence without traditional constraints.
Their herb-brined chicken breast comes shredded rather than chunked, allowing it to distribute evenly throughout their potato bread “bowl.” The filling functions as both sandwich spread and dippable soup—a velvety concoction featuring peak-season vegetables from local farms. Caramelized onions add unexpected depth while fresh herbs provide aromatic brightness.
What replaces traditional crust? A genius touch of toasted sourdough crumbles on top provides that essential textural contrast. This reimagining respects traditional flavors while creating something distinctly Californian—innovative yet comforting. During my last visit to their Santa Monica location, I witnessed three different tables ordering this special after seeing it delivered to my table—visual testimony to its appeal.
13. Porto’s Bakery Brings Cuban-Inspired Pot Pie Magic

Porto’s famous Cuban bakery might seem an unexpected place for chicken pot pie excellence, but their limited-run “Pastel de Pollo” merges Cuban flavor traditions with American comfort food brilliance. During fall and winter months, this special creates lines out the door at their Burbank, Glendale, and Downey locations.
Their twist incorporates sofrito-infused chicken that brings gentle garlic, bell pepper, and onion notes to each bite. The filling achieves velvety consistency without heaviness, while traditional vegetables receive Cuban-inspired companions like roasted sweet plantains that add subtle sweetness.
The true revelation comes from their pastry—developed by Cuban-trained bakers, the crust incorporates the lamination techniques used in their famous pastries, creating unprecedented flakiness. At under $10, this substantial offering delivers tremendous value alongside extraordinary flavor. Their seasonal availability creates genuine anticipation among California food enthusiasts who mark calendars for its annual return.
14. The Grub Restaurant’s Nostalgic Comfort Masterpiece

The Grub Restaurant in Hollywood serves what might be the most photogenic chicken pot pie in California—a golden dome of pastry rising dramatically from a rustic ceramic crock. But unlike some Instagram-friendly foods, this beauty delivers substance beyond style.
Their filling achieves the Goldilocks consistency—neither too thick nor too runny—cloaking generous chunks of roasted chicken breast and thigh meat for flavor complexity. The vegetable selection transcends basics with additions like pearl onions, fennel, and fresh English peas when in season. Their sauce incorporates a splash of white wine and touch of Dijon mustard that cuts through richness with subtle acidity.
The crust deserves special mention—achieving that perfect buttery, flaky texture that shatters slightly before yielding to your fork. At their cozy Hollywood location, regulars brave parking challenges specifically for this dish. Their no-substitutions policy on this menu item speaks to their confidence in its perfect execution.