5 Michigan Chains Serving Sad Pot Pie And 5 That Get It Just Right
There’s nothing quite like sinking your fork into a perfect pot pie – that golden, flaky crust giving way to a steaming, savory filling.
But not all pot pies are created equal, especially here in Michigan.
I’ve spent years sampling these comfort food classics across our state, finding both disappointments and delights.
Let me walk you through the best and worst pot pie experiences Michigan chains have to offer.
1. Marie Callender’s Mushy Disappointment
Last winter, I grabbed what I thought would be a comforting Marie Callender’s pot pie during a snowstorm. Big mistake! The crust collapsed into a soggy mess the moment my fork touched it. The chicken pieces were so tiny and sparse, I found myself playing a sad game of ‘find the protein’ in a sea of gluey sauce. Each bite tasted increasingly bland, with the vegetables reduced to indistinguishable mush.
The worst part? That artificial flavor that lingers on your palate, reminding you this was made for freezer longevity, not enjoyment. Even the microwave instructions couldn’t save this disaster – it’s either undercooked in the middle or burnt around the edges.
2. Boston Market’s Cakey Crust Catastrophe
My grandmother would roll in her grave if she saw what Boston Market calls a pot pie! Their crust resembles cake more than pastry – dense, sweet-leaning, and utterly wrong for a savory dish. I’ve given them three chances over the years, hoping for improvement. Each time, the filling proved increasingly disappointing – a bland, under-seasoned mixture that lacks the rich chicken flavor you crave from comfort food.
The vegetables maintain a strange uniformity, as if they were all cut by robots to identical specifications. The gravy lacks depth, relying on salt rather than slow-simmered flavor. Even their generous portion size can’t compensate for such fundamental flaws in execution.
3. Potbelly’s Identity Crisis Soup
Potbelly’s pot pie soup is what happens when someone describes a pot pie over the phone to someone who’s never eaten one. I was initially intrigued by the concept – pot pie flavors in soup form sounds clever! Reality check: it’s just soup with a few sad cracker crumbs floating on top.
Where’s the buttery, flaky crust that makes a pot pie special? Nowhere to be found. The broth itself isn’t terrible, carrying decent chicken flavor. However, calling this a pot pie is like calling a puddle an ocean. The few vegetable pieces swim alone, rarely encountering the scarce chicken bits. Save yourself the disappointment and order one of their sandwiches instead – at least those deliver what they promise.
4. Cheddar’s Scratch Kitchen’s Soup Impersonator
“Homemade” is plastered all over Cheddar’s menu, but their pot pie missed that memo. My family stopped at their Troy location after a long day at the Somerset Mall, and we all ordered different comfort foods. My pot pie arrived looking impressive – until I broke through the crust. What awaited wasn’t a hearty filling but essentially soup in a ceramic dish.
The consistency was so runny that eating it required a spoon rather than a fork. The flavor wasn’t offensive, just one-dimensional and overly salted. The vegetables retained no texture, having surrendered to a gooey fate. Even the crust, while looking decent, turned soggy within minutes of arriving at the table. For a place with “Scratch Kitchen” in its name, this tasted suspiciously pre-made.
5. Stouffer’s Frozen Food Fiasco
Stouffer’s pot pies have somehow infiltrated several Michigan cafeterias and budget restaurants that try to pass them off as homemade. I caught one such place when I spotted the telltale crimped edge pattern I recognize from my college days. The industrial taste is unmistakable – that peculiar blend of preservatives and sodium that announces its frozen origins.
The crust manages the impossible feat of being both dry and soggy simultaneously, crumbling into dusty fragments around the edges while soaking up liquid in the center. The filling contains chicken that’s suspiciously uniform in texture and vegetables that have long forgotten their natural state. When a Michigan eatery serves these instead of making their own, it’s the culinary equivalent of giving up.
6. KFC’s Surprisingly Satisfying Personal Pies
Who would’ve thought that a fried chicken joint would nail the pot pie? KFC’s personal-sized offerings have been my guilty pleasure during Michigan’s brutal winter months for years. The crust achieves that perfect balance – substantial enough to hold its shape yet flaky enough to shatter pleasingly with each forkful. Inside lurks a generously filled treasure trove of their signature chicken chunks swimming in properly seasoned gravy.
The vegetables maintain their identity instead of dissolving into mush. What really wins me over is the portion size – perfect for one hungry person without leaving you stuffed. While not gourmet by any stretch, these pies deliver consistent comfort at a reasonable price point – exactly what you need when lake effect snow has you trapped indoors.
7. Lazy Dog’s Slow-Roasted Perfection
Stumbling into Lazy Dog after a freezing day exploring Detroit’s Eastern Market was the best decision I made that weekend. Their pot pie arrived in a cast iron skillet, still bubbling around the edges – a promising start. The slow-roasted chicken inside makes all the difference, tender enough to cut with a fork yet substantial enough to know you’re eating real meat.
The vegetables retain just enough bite to provide textural contrast against the velvety sauce. But that crust! Buttery layers that shatter with each bite, yet somehow stay intact enough to contain the filling. The herbs mixed into both crust and filling create a harmonious flavor profile that tastes genuinely homemade. Worth every penny of its slightly higher price tag when you’re craving the real deal.
8. Jason’s Deli’s Innovative Pie-Topped Soup
Jason’s Deli took a different approach to the pot pie dilemma – and somehow, it works brilliantly! Instead of struggling with soggy bottom crusts, they’ve created a rich, hearty soup crowned with a freshly-baked pastry lid. The genius is in the execution. Your server brings the steaming soup separately from the golden pastry round, combining them tableside to preserve the perfect texture.
The broth itself carries deep chicken flavor, enhanced with herbs and white wine notes that elevate it beyond standard deli fare. Generous chunks of roasted chicken and garden-fresh vegetables make this a complete meal. While purists might argue it’s not technically a traditional pot pie, I’d counter that innovation deserves recognition. Their Michigan locations consistently execute this dish with care that makes it worth seeking out.
9. Mimi’s Cafe’s Creamy Classic Done Right
My aunt Mimi makes legendary pot pies, so any restaurant sharing her name had better deliver! Thankfully, Mimi’s Cafe rises to the challenge with their perfectly balanced offering. The filling achieves that elusive creamy consistency without becoming gluey or starchy. Each spoonful delivers a harmonious blend of tender chicken, sweet carrots, and plump peas in a sauce that tastes like it simmered all day. The seasoning shows restraint – present enough to enhance the ingredients without overwhelming them.
The crust deserves special mention for maintaining structural integrity throughout the meal. It browns beautifully on top while remaining tender where it meets the filling. Michigan’s Mimi’s locations seem particularly consistent with this dish, making it my go-to recommendation for friends seeking reliable comfort food without disappointment.
10. Great Lakes Pot Pies’ Local Artisan Triumph
When Michigan natives create a business dedicated solely to perfecting pot pies, magic happens! Great Lakes Pot Pies started as a farmers market stand and grew into my absolute favorite Michigan-made comfort food. These artisanal beauties showcase local ingredients whenever possible – from Traverse City cherries in their cherry chicken variation to Michigan-raised poultry.
The all-butter crust contains visible specks of herbs and achieves that perfect flake that makes you want to save even the crumbs. What truly distinguishes these pies is their filling-to-crust ratio – generous without being overwhelming, with each component maintaining its distinct texture and flavor. The chicken chunks are substantial, the vegetables taste garden-fresh, and there’s never that commercial aftertaste. These pies represent Michigan’s food scene at its finest – unpretentious yet exceptional.