7 Pennsylvania Chains That Fail At Chicken Pot Pie And 7 That Perfect It

In Pennsylvania, chicken pot pie isn’t just comfort food — it’s practically a personality trait. Rich, hearty, and steeped in tradition, it’s a dish that locals take seriously.
But not every chain hits the mark. Some miss the magic entirely, serving up sad imitations that barely resemble the creamy, doughy glory we all crave.
Others? They get it so right, you’ll be thinking about the next bite before you’ve even finished the first. This is a tale of two pot pies — the flops and the flavor-packed favorites.
1. Marie Callender’s: All Frozen, No Flavor

Shocking disappointment awaits pot pie enthusiasts at Marie Callender’s. Despite building their reputation on frozen pies, their restaurant version tastes suspiciously identical to what you’d microwave at home.
The filling lacks seasoning, swimming in bland gravy that screams “I came from a powder mix.” Their crust, while adequately flaky, can’t save the tasteless chicken chunks hiding beneath it.
2. Cheddar’s Scratch Kitchen: Scratch That Pot Pie Off Your List

Don’t let the “scratch kitchen” name fool you! Their chicken pot pie arrives looking Instagram-worthy but falls catastrophically short on flavor.
The vegetables maintain a peculiar crunch, suggesting they barely met the inside of a kitchen, let alone a pot.
What truly ruins the experience is their overly thick gravy – more reminiscent of wallpaper paste than anything you’d want to eat. Even their usually reliable crust turns soggy within minutes.
3. Metro Diner: Where Pot Pies Go to Their Demise

Heartbreak comes served in a ceramic dish at Metro Diner. Their pot pie commits the cardinal sin of using pre-cooked rotisserie chicken tossed in at the last minute, creating texture whiplash between mushy vegetables and dry meat.
The gravy? Mysteriously sweet with an artificial chicken flavor that lingers unpleasantly.
Most offensive is their crust-to-filling ratio – about 80% gummy dough that never fully cooks through, leaving a raw flour taste in your mouth.
4. Boston Market: A Pot Pie Identity Crisis

Boston Market can’t decide if they’re making chicken pot pie or chicken soup with a hat.
Their runny filling spills everywhere the moment your fork breaks the paper-thin top crust – and yes, that’s the only crust you’ll get.
The chicken quality isn’t terrible, but everything swims in underseasoned broth rather than proper gravy.
Most bewildering is how they manage to serve vegetables that are simultaneously mushy and undercooked. A truly impressive culinary failure.
5. Claim Jumper Steakhouse & Bar: Mining for Flavor and Finding None

Gold rush? More like flavor rush – straight out the door! Claim Jumper’s massive pot pie impresses with size until you realize it’s mostly empty space and air pockets beneath the dome.
Their chicken appears in sparse, suspiciously uniform cubes, while the gravy tastes primarily of salt and cornstarch.
Most criminal is their vegetable selection – frozen pea and carrot medley dumped in without seasoning. The crust looks beautiful but tastes like cardboard.
6. P.J. Clarke’s: Fancy Price, Fast Food Quality

Robbery via menu pricing happens daily at P.J. Clarke’s. Their $18 “artisanal” chicken pot pie arrives looking rustically charming but delivers all the flavor complexity of a gas station sandwich.
The filling contains suspiciously few chicken pieces swimming in gravy that tastes primarily of flour.
Their vegetable selection puzzles even further – tiny carrot specks and what might generously be called pea fragments. The crust manages to be both burnt and underbaked simultaneously.
7. Lazy Dog Restaurant & Bar: Barking Up the Wrong Culinary Tree

Lazy is right! Their pot pie screams corner-cutting with pre-made components hastily assembled.
The filling resembles canned soup more than scratch-made goodness, with chicken pieces so processed they’ve lost all texture identity.
Their “special herb blend” translates to an overwhelming dried thyme assault that dominates every bite.
The crust starts promisingly golden but quickly dissolves into the watery filling below. Even their presentation feels halfhearted – served in a generic ceramic dish without any flourish.
8. KFC: Bucket List Worthy Pot Pie

Surprise champion alert! Who knew the fried chicken specialists would create pot pie perfection? KFC’s individual pies feature consistently golden, flaky crusts that shatter beautifully with each fork press.
Inside lurks perfectly seasoned gravy – not too thick, not too thin – cradling tender chicken pieces that actually taste like chicken.
The vegetables maintain their integrity without turning to mush. Best part? That signature KFC herb and spice blend makes subtle appearances throughout.
9. Hash House a Go Go: Farm-Style Pot Pie Paradise

Mammoth-sized comfort arrives when Hash House serves their twisted farm-fresh pot pie. Breaking through their crust releases aromatic steam clouds that hint at the flavor explosion waiting inside.
Their chicken comes in generous hand-pulled chunks rather than uniform cubes, swimming alongside farm-fresh vegetables in gravy that tastes like it simmered all day.
The rosemary-sage biscuit crust defies physics – somehow remaining crisp on top while soaking up savory goodness below.
10. Jason’s Deli: Surprisingly Sophisticated Pot Pie

Never judge a pot pie by its deli counter! Jason’s Deli quietly crafts one of Pennsylvania’s most satisfying versions without any pretension.
Their chicken arrives poached to perfect tenderness rather than dry roasted. The vegetable medley includes unexpected additions like pearl onions and fresh green beans alongside traditional carrots and peas.
Their gravy achieves the perfect consistency – coating each component without drowning it. The all-butter crust delivers that satisfying shattering crunch followed by melt-in-your-mouth richness.
11. Mimi’s Café: French-Inspired Pot Pie Perfection

Ooh la la! Mimi’s French influence elevates their pot pie beyond basic comfort food into culinary artistry.
Their chicken bathes in white wine-infused velouté rather than standard gravy, creating depth without heaviness.
Vegetables arrive perfectly cooked – maintaining texture while absorbing flavor. The real showstopper? Their puff pastry crust rises dramatically, creating dozens of buttery, flaky layers.
Each bite delivers that satisfying contrast between crisp exterior and tender filling that defines pot pie excellence.
12. Potbelly: Handheld Pot Pie Brilliance

Revolutionary thinking happens at Potbelly with their pot pie sandwich concept. They’ve deconstructed the classic dish into portable form without sacrificing a single flavor note.
Tender chicken chunks mix with perfectly cooked vegetables in their signature gravy, all tucked inside warm bread that mimics traditional crust.
The stroke of genius comes from their toasting method, which creates that essential crispy-exterior-to-soft-interior contrast. Bonus points for their house-made gravy that achieves velvety perfection.
13. Lazy Dog Restaurant & Bar’s Secret Menu Pot Pie

Plot twist! While Lazy Dog’s regular pot pie disappoints, their secret menu version deserves standing ovations.
Only available to those who know to ask, this pot pie features slow-braised chicken thighs rather than breast meat, creating unmatched richness.
Their secret recipe gravy incorporates roasted garlic and a splash of cream sherry. The vegetable blend includes unexpected additions like butternut squash and pearl onions.
Crowning everything is a cornbread crust that adds subtle sweetness to balance the savory filling.
14. Hoss’s Steak & Sea House: Unexpectedly Stellar Pot Pie

You’d never guess a steakhouse would master the humble pot pie, but Hoss’s surprises with their Dutch-style version.
Founded in Altoona in 1983, this Pennsylvania staple transforms the classic into something truly special.
Their pot pie features hand-rolled dough swimming in savory broth alongside farm-fresh vegetables and tender chicken chunks.
The family-style serving arrives steaming hot in a cast iron skillet—a nod to Pennsylvania Dutch traditions.