6 Chain Restaurants With The Worst Chicken Pot Pie And 6 That Get It Just Right

As a comfort food enthusiast, I’ve spent years hunting down the perfect chicken pot pie at chain restaurants across America.

There’s something magical about breaking through that golden crust to discover a steaming treasure of tender chicken, vegetables, and creamy sauce.

Unfortunately, not all pot pies are created equal – some chains serve up disappointing disasters while others dish out heavenly comfort on a plate.

1. Marie Callender’s Disappointing Crust Catastrophe

Last winter, I stopped at Marie Callender’s during a snowstorm, craving their famous pot pie. What arrived looked promising but quickly shattered my expectations. The crust, which should be the crowning glory, was simultaneously soggy on the bottom and burnt around the edges. Inside, the filling lacked seasoning and featured chicken pieces with mysterious chewy textures.

The sauce, more gelatinous than creamy, congealed quickly as it cooled. The vegetables seemed to have given up all texture and flavor during their journey to my plate. For a restaurant that built its reputation on pies, this pot pie version falls shockingly short of expectations, leaving customers wondering if they’ve changed their once-beloved recipe.

2. Boston Market’s Soupy Pot Pie Situation

Remember when pot pies had structure? Boston Market apparently doesn’t. My recent visit left me with what I can only describe as chicken soup wearing a hat. The filling swims in an ocean of watery sauce that lacks the rich, velvety texture that defines a proper pot pie. Vegetable proportions are wildly off-balance, with carrots dominating every bite while peas and potatoes make rare appearances.

The chicken itself often comes in tough, stringy pieces that suggest they’ve been recycled from yesterday’s rotisserie leftovers. Most disappointing is the crust—a thin, pale afterthought that collapses instantly rather than providing that satisfying flaky crunch. For a chain specializing in homestyle meals, this pot pie misses every mark of comfort food greatness.

3. Cheddar’s Scratch Kitchen’s Overly Salty Disaster

You’d think with “scratch kitchen” in their name, Cheddar’s would nail the basics. My tongue is still searching for water after their sodium-packed pot pie experience. The overwhelming saltiness masks any other potential flavors, making it impossible to detect herbs or spices that might be lurking beneath. Their crust achieves the rare distinction of being both dry and greasy simultaneously, leaving an unpleasant film on the roof of your mouth.

The chicken chunks vary wildly in size, with some pieces requiring serious knife work while others are microscopic. Temperature consistency is another issue – scalding hot edges surround a mysteriously cold center. It’s particularly disappointing since other menu items at Cheddar’s show promise, but their pot pie seems to have been forgotten by the quality control team.

4. Metro Diner’s Skimpy Filling Letdown

Ever played hide-and-seek with your chicken in a pot pie? At Metro Diner, that game never ends. Their pot pie arrived with a beautifully browned dome that collapsed to reveal a cavernous empty space. The scarce filling huddled at the bottom contained maybe three identifiable pieces of chicken and a handful of vegetable bits swimming in a bland sauce.

The ratio of crust to filling was so disproportionate that I essentially ate a bread bowl with chicken-flavored dip. Even more frustrating was the inconsistency between visits – sometimes marginally better, sometimes even worse. At these prices, customers deserve more than an air-filled pastry shell. Metro Diner excels at breakfast offerings, but their pot pie feels like an afterthought hastily added to round out the lunch and dinner menu.

5. Applebee’s Microwave-Tasting Mess

My neighborhood Applebee’s pot pie triggered flashbacks to 1990s frozen dinners. The unmistakable microwave-reheated quality was impossible to ignore from the first bite. The filling had that distinct pattern of scalding edges with an ice-cold center that screams “nuked from frozen.” Their crust somehow manages to be simultaneously mushy and tough, defying the laws of pastry physics. The vegetables maintain no textural integrity, dissolving into an indistinguishable mush that blends with the gluey sauce.

The chicken itself comes in suspiciously uniform cubes that lack the tenderness of properly cooked meat. While Applebee’s has made strides improving other menu categories, their pot pie remains firmly in the category of dishes that make you question whether anyone in the kitchen actually tasted it before sending it out.

6. Chili’s Bizarre Southwestern Interpretation

Chili’s should stick to what they know best – their pot pie ventures into identity crisis territory. My server proudly announced their “signature southwestern twist” on the classic dish, which apparently means drowning traditional pot pie flavors in chili powder. The overwhelming spice profile completely obliterates the comforting, creamy essence that makes pot pies so beloved.

Adding insult to injury, they incorporate corn and black beans while reducing the traditional vegetables, creating a confusing hybrid that satisfies neither pot pie cravings nor Tex-Mex desires. The crust, while actually decently flaky, tastes oddly sweet against the spicy filling. This misguided attempt at innovation demonstrates why some classics shouldn’t be messed with. Chili’s would be better served perfecting a traditional recipe rather than forcing their brand identity into a dish that resists such fusion.

7. KFC’s Surprisingly Satisfying Fast-Food Version

Who knew fast food could deliver pot pie perfection? During a road trip through Tennessee, I reluctantly stopped at KFC when nothing else was open – and discovered their hidden gem. The Colonel’s pot pie features a golden-brown crust with actual flakiness that shatters pleasingly under your fork. Inside, the creamy filling strikes the perfect consistency – thick enough to hold together but not gluey or gelatinous. The chicken pieces taste freshly pulled, maintaining their moisture and tenderness throughout.

While the vegetable selection is basic (carrots, peas, potatoes), they maintain their distinct textures rather than dissolving into mush. For a quick-service restaurant, KFC’s pot pie delivers remarkable quality and consistency. It’s become my guilty pleasure road trip meal, proving that sometimes the most satisfying comfort food comes from unexpected places.

8. Cracker Barrel’s Home-Style Pot Pie Triumph

Grandma would approve of Cracker Barrel’s pot pie, and that’s the highest compliment I can give. On a rainy afternoon in Virginia, this pot pie transported me straight to my childhood kitchen. The generous portion arrives bubbling hot in its own ceramic dish, topped with a substantial, buttery crust that’s clearly been rolled by hand. Beneath lies a perfect ratio of tender chicken chunks to vegetables, swimming in a sauce that tastes of real cream and chicken stock rather than powdered mixes.

The seasoning is spot-on – present but not overwhelming, allowing the quality ingredients to shine. What truly sets Cracker Barrel’s version apart is the consistency between locations. Whether you’re in Florida or Maine, their pot pie delivers the same comforting experience that honors the dish’s farmhouse roots without attempting unnecessary modernization.

9. Denny’s Perfectly Balanced Budget-Friendly Option

Wallet-friendly comfort food isn’t always easy to find, but Denny’s pot pie hits that sweet spot. During a late-night dinner after a delayed flight, their pot pie saved me from airport food regrets. While not fancy, Denny’s version nails the fundamentals with a consistently flaky crust that extends fully around the pie, not just on top. The filling achieves an ideal chicken-to-vegetable ratio, with each bite containing a bit of everything.

Their sauce deserves special mention – velvety smooth without being too thick or too thin, and seasoned with a peppery kick that elevates the whole dish. Most impressive is how Denny’s maintains quality despite their round-the-clock service model. Even at 2 AM, their pot pie arrives fresh and properly prepared, making it a reliable choice for comfort food cravings at any hour without breaking the bank.

10. Mimi’s Café’s French-Inspired Elegant Twist

Mimi’s Café has ruined other pot pies for me with their French bistro approach to this American classic. My first bite at their Phoenix location made me audibly gasp, earning knowing nods from nearby diners. Their crust incorporates real butter (you can taste the difference) with a delicate herb blend folded into the pastry itself. Inside, the chicken is tender white meat in substantial pieces that hold their moisture.

The vegetable selection goes beyond basics, adding pearl onions and leeks to the traditional mix, all swimming in a sauce subtly enhanced with white wine and thyme. What truly distinguishes Mimi’s version is their commitment to freshness – nothing tastes pre-made or reheated. The individual ceramic crock keeps everything piping hot throughout the meal, allowing you to savor each bite at your leisure without the dreaded cold pot pie disappointment.

11. Jason’s Deli’s Wholesome Ingredient-Forward Approach

Health-conscious comfort food sounds like an oxymoron until you’ve tried Jason’s Deli’s pot pie. During a business lunch in Chicago, I ordered it on a colleague’s recommendation and discovered pot pie doesn’t have to be a caloric catastrophe. Their version uses antibiotic-free chicken that actually tastes like chicken, not just a protein delivery vehicle. The vegetables maintain their distinct flavors and nutritional integrity, clearly fresh rather than frozen.

Even the sauce achieves creaminess without excessive heaviness, using reduced chicken stock as its base rather than relying solely on cream. The whole-grain crust provides a nutty complexity missing from traditional white flour versions. Jason’s Deli proves that updating a classic with quality ingredients doesn’t diminish comfort food appeal – it enhances it. For those wanting comfort food without complete dietary abandonment, their pot pie offers the perfect compromise.

12. Cheddar’s Scratch Kitchen’s Redemption: The Homestyle Chicken Pot Pie

Plot twist! While Cheddar’s regular pot pie disappointed, their “Homestyle” version from the seasonal menu deserves its own category of excellence. The waitress insisted I try it despite my skepticism, and I’m forever grateful. This special menu item features a dramatically different preparation – a puff pastry crown that rises inches above the bowl, creating a dramatic presentation. The filling achieves perfect consistency, with chunks of roasted (not boiled) chicken that maintain their flavor integrity.

Vegetables are clearly fresh-cut rather than frozen, with carrots that still have slight crispness and peas that pop rather than dissolve. Most importantly, the seasoning shows restraint and balance, allowing the chicken flavor to shine through without salt overload. This stark difference between their regular and homestyle versions suggests Cheddar’s knows how to make an excellent pot pie – they just need to make their superior version the standard.