8 North Carolina Chain Restaurants That Ruin Chicken Pot Pie And 8 That Taste Just Like Home

Chicken pot pie holds a special place in Southern hearts, and mine is no exception. Growing up in North Carolina, I quickly learned that this humble comfort dish—when done right—can instantly transport you back to grandma’s cozy kitchen with just one bite of its flaky crust and creamy, savory filling.

But as I’ve discovered over the years, not every restaurant captures that magic. I’ve sampled pot pies from diners to big-name chains across the state, and the results have been wildly mixed.

Some deliver nostalgic, home-cooked goodness, while others fall flat. Here’s my honest take on who gets it right—and who definitely doesn’t.

1. Applebee’s Neighborhood Disaster

Applebee's Neighborhood Disaster
© Find Me Gluten Free

My first bite of Applebee’s chicken pot pie nearly made me weep—and not in a good way. The crust resembled a soggy cracker rather than the buttery, flaky dome I crave.

Beneath this sad topping, a watery mixture awaited with vegetable pieces so tiny they seemed like an afterthought. The chicken chunks were sparse and rubbery, making me wonder if they’d been frozen since the restaurant opened.

Even the gravy lacked that rich, homemade quality that defines a proper pot pie. Save yourself the heartache and order something else from their menu.

2. Cracker Barrel’s Country Comfort Winner

Cracker Barrel's Country Comfort Winner
© Cracker Barrel

Grandma would approve of Cracker Barrel’s chicken pot pie! Walking into any location, that familiar aroma of home cooking hits you immediately.

Their pot pie arrives bubbling hot with a golden-brown crust that cracks perfectly under your fork. Inside, tender chicken mingles with carrots, peas, and potatoes in a velvety sauce that’s seasoned just right—not too salty, not too bland.

What makes this version special is the consistency—every location across North Carolina serves the same quality comfort. I’ve driven an extra 20 minutes past other restaurants just to get my Cracker Barrel pot pie fix.

3. Ruby Tuesday’s Misguided Attempt

Ruby Tuesday's Misguided Attempt
© Yelp

Ruby Tuesday once had such potential. Years ago, their pot pie was decent, but something changed—and not for the better.

My latest visit left me staring at what I can only describe as chicken soup with a hat. The crust perched awkwardly on top like an afterthought, never touching the filling below. Underneath lurked a broth so thin it could pass for consommé, dotted with mushy vegetables and stringy chicken bits.

The seasoning bordered on bland with occasional salt bombs—a telltale sign of inconsistent kitchen work. Even the server seemed embarrassed when she set it down.

4. Cheddar’s Scratch Kitchen’s Homemade Heaven

Cheddar's Scratch Kitchen's Homemade Heaven
© Mashed

Bless those talented folks at Cheddar’s! Their chicken pot pie arrives looking like it belongs on a magazine cover—puffed golden crust with steam escaping from perfectly placed vents.

Fork through that buttery exterior and you’re rewarded with chunks of roasted chicken that actually taste like, well, chicken! The vegetables maintain their identity and bite, while the creamy sauce has that silky, made-from-scratch consistency.

My aunt Mabel—the family’s pot pie queen—grudgingly admitted this was “almost as good as hers.” From her, that’s basically a five-star review. The generous portion means you’ll likely have leftovers, which taste even better the next day.

5. Chili’s Bewildering Interpretation

Chili's Bewildering Interpretation
© Yelp

Someone at Chili’s corporate needs a lesson in what constitutes a proper pot pie. Their version arrives looking suspiciously like a quesadilla that accidentally fell into some gravy.

Instead of a traditional crust, they serve a flat disc of puff pastry floating atop a bowl of chicken stew. The filling itself isn’t terrible—decent chicken quantity and properly cooked vegetables—but the execution misses the mark entirely.

The worst offense? That overwhelming garlic-pepper seasoning that dominates every bite, masking any homestyle flavor. My Carolina-born taste buds protest this Tex-Mex fusion attempt at Southern comfort food.

6. Bob Evans’ Farm-Fresh Favorite

Bob Evans' Farm-Fresh Favorite
© Bob Evans Foods

Bob Evans understands what makes a chicken pot pie special. Maybe it’s their farm heritage, but they nail the rustic, homemade quality that defines this classic dish.

Their pot pie features a substantial crust that’s both flaky and sturdy, completely enveloping a hearty filling. The chicken tastes like it was actually roasted that day, not defrosted from a bag. Vegetables maintain their distinct flavors without turning to mush.

What really distinguishes their version is the gravy—rich with hints of herbs and chicken stock that tastes like it simmered for hours. I’ve brought pot pie purists here who initially scoffed at chain restaurant food, only to see them clean their plates.

7. Denny’s Diner Disappointment

Denny's Diner Disappointment
© DoorDash

Oh, Denny’s. Your breakfast skills don’t translate to pot pie prowess. My late-night craving led me to this 24-hour establishment, a decision I immediately regretted.

Their pot pie arrived looking suspiciously perfect—too perfect. One bite confirmed my fears: this was clearly a pre-made, frozen concoction merely heated up. The crust had that distinct commercial flavor and texture that no amount of oven time can fix.

Inside, the filling featured mysteriously uniform vegetable cubes and chicken pieces so identical they seemed manufactured rather than cooked. The gravy had that unmistakable artificial thickener mouthfeel. Some things should remain breakfast-only establishments.

8. Golden Corral’s Buffet Blunder

Golden Corral's Buffet Blunder
© Mashed

Golden Corral’s buffet-style pot pie sits under heat lamps awaiting its fate. Unfortunately, that fate is to dry out until the crust becomes a sad, hardened shell of its potential self.

The filling suffers from buffet syndrome—either too soupy from constant stirring or too thick from evaporation. On my last visit, the vegetables had surrendered all texture, becoming one with the gravy in a mushy matrimony nobody asked for.

The chicken pieces varied wildly from tender to jerky-like, suggesting this dish might be where leftover chicken goes to meet its maker. Even the unlimited nature of buffet dining can’t make this worth your while.

9. Lazy Dog’s Cozy Creation

Lazy Dog's Cozy Creation
© www.gloriagoodtaste.com

Surprise contender alert! Lazy Dog may be newer to North Carolina, but they’ve quickly mastered the art of comfort food.

Their chicken pot pie arrives in a cast iron skillet—a promising start. The crust achieves that perfect golden-brown color with visible flaky layers that shatter delightfully with each forkful. Beneath this masterpiece lies a filling that balances creamy richness with fresh vegetable brightness.

The chicken tastes like it was roasted with herbs before joining the mixture, adding depth most chains miss. My favorite touch? The hint of fresh thyme throughout that elevates this from good to memorable. Even my picky brother-in-law asks to go here specifically for the pot pie.

10. KFC’s Fast Food Fiasco

KFC's Fast Food Fiasco
© NZ Herald

Colonel Sanders should stick to fried chicken and leave pot pies to the experts. KFC’s version appears promising from afar but disappoints up close.

The crust achieves a decent color but lacks proper lamination, resulting in a tough rather than flaky texture. Inside, the filling relies heavily on salt and pepper to mask the fact that it’s essentially gravy with occasional chicken and vegetable cameos.

Most puzzling is how they manage to overcook and undercook vegetables simultaneously—mushy carrots alongside crunchy potatoes. For the same price, you could buy a frozen pot pie from the grocery store and have a superior experience. The Colonel has many talents, but pot pie creation isn’t one of them.

11. Cracker Barrel’s Pot Pie Perfection

Cracker Barrel's Pot Pie Perfection
© Mashed

I’ve mentioned Cracker Barrel before, but their pot pie deserves a deeper appreciation. Beyond the perfect crust lies attention to detail that separates good from great.

The chicken pieces are substantial and clearly roasted, not boiled to oblivion. Vegetables retain their individual flavors while harmonizing in the creamy sauce. That sauce! It has body without being gloppy, seasoned with what tastes like a family recipe passed down through generations.

My grandmother—who guarded her pot pie recipe like a state secret—once tasted Cracker Barrel’s version and simply nodded in approval. From her, that silent nod spoke volumes. Their consistent execution across locations proves good training trumps pretentious ingredients.

12. O’Charley’s Surprising Success

O'Charley's Surprising Success
© Spectrum Bay News 9

Never judge a pot pie by its chain restaurant. O’Charley’s surprised me with their genuinely delicious version that could pass for homemade in a blind taste test.

Their individual pot pies come encased in a full pastry shell rather than just a top crust—a detail I appreciate. The pastry achieves that golden, buttery flakiness that properly shatters when your fork breaks through. Inside, the filling strikes the perfect balance between creamy and substantial.

The vegetable-to-chicken ratio satisfies even the pickiest eaters, with everything cooked to proper tenderness. A hint of black pepper and herbs gives it character without overwhelming the comfort factor. This pot pie has converted several of my skeptical friends.

13. Panera’s Pretentious Pot Pie Problem

Panera's Pretentious Pot Pie Problem
© hooliganswestfargo

Panera tries so hard to elevate comfort food that they sometimes forget what makes it comforting in the first place. Their chicken pot pie suffers from identity confusion.

Instead of a proper crust, they top their version with a puff pastry disc that’s more decorative than functional. The filling leans heavily on cream, creating a flavor profile that’s trying to be French rather than Southern. While not terrible, it misses the nostalgic warmth that defines a true pot pie.

The vegetables are perfectly uniform—clearly frozen rather than fresh—and the chicken, while plentiful, lacks the homestyle pulled texture. Fancy doesn’t always mean better, especially with comfort classics.

14. Boston Market’s Rotisserie Revolution

Boston Market's Rotisserie Revolution
© Orders.co

Boston Market leverages their rotisserie expertise to create a pot pie that stands out from the pack. Using their signature chicken gives their filling a depth most chains can’t match.

The crust achieves that ideal golden dome, flaky yet substantial enough to hold up to the generous filling below. Inside, the gravy has body without relying on excessive thickeners, allowing the chicken and vegetable flavors to shine through.

What I particularly appreciate is the vegetable variety—not just the standard peas and carrots, but corn and green beans make appearances too. The seasoning hits that sweet spot of enhancing without overwhelming. When I’m craving pot pie but don’t have time to make my own, Boston Market rarely disappoints.

15. IHOP’s Pancake-Place Pot Pie Predicament

IHOP's Pancake-Place Pot Pie Predicament
© Tripadvisor

IHOP should probably stick to breakfast. Their chicken pot pie feels like an afterthought on a menu dominated by pancakes and omelets.

The crust resembles something closer to biscuit dough than proper pastry—dense and doughy rather than light and flaky. Inside, the filling swims in a gravy so thick it borders on paste, clinging to your spoon in a way that’s more concerning than appetizing.

The vegetable medley tastes like it came straight from a freezer bag, while the chicken appears in such small quantities you’ll find yourself hunting for it. Even drowning your disappointment in their signature syrup won’t save this culinary misadventure.

16. Mimi’s Cafe’s French-Inspired Favorite

Mimi's Cafe's French-Inspired Favorite
© Tripadvisor

Mimi’s Cafe takes a slightly French approach to their pot pie without losing the comfort factor that makes this dish special. Their “Chicken Pot Pie Provençal” sounds fancy but delivers familiar satisfaction with a subtle twist.

The crust achieves that perfect golden color and shatters beautifully when broken. Inside, the filling features tender chicken chunks alongside the usual vegetables, but with additions like pearl onions and a hint of herbs de Provence that elevate without alienating.

The sauce balances creaminess with flavor, avoiding the bland trap many chains fall into. My mother-in-law—a pot pie purist—reluctantly admitted this version might be worth breaking tradition for. High praise indeed from someone who still makes her crust with lard!