1. Kardea Brown pot pie
Dani Zoeller/Tasting Table

We acquired both the Gordon Ramsay and Kardea Brown pot pies from Walmart and noticed the packaging was similar enough to suggest they might have been produced in a comparable manner. Opting for a different approach after cooking the Gordon Ramsay pot pie, we microwaved the Kardea Brown one. This method proved effective, as the crust emerged much softer and more akin to puff pastry, aligning with the product description. Even still, it did have a jellied feel around the outside that we're convinced wouldn't have happened if we had cooked it in the oven.

This pot pie leans towards a country-style flavor, again as the box suggests, offering a richer, butterier taste than others. The filling was speckled with a generous amount of visible pepper, which we found delightful. The chicken came in smaller, uniform pieces, distributed more abundantly throughout the filling, giving the impression of a pie brimming with quality ingredients.
Methodology

Boston Market Chicken Pot Pie

Boston Market at Home
Nutrition (Per serving):
Calories: 470
Fat: 34 g (Saturated Fat: 14 g)
Sodium: 660 mg
Carbs: 35 g (Fiber: 2 g, Sugar: 3 g)
Protein: 9 g

Did you know Boston Market used to be called Boston Chicken? It’s been a restaurant since 1985—long before the brand ever started selling its frozen food packages at the supermarket. And although the chain has been on the decline, the brand’s chicken pot pie is one of the items that made its way to grocery store shelves through the Boston Market at Home brand. I found it for $3.49 at my local Giant Eagle store.
Boston Market Chicken Pot Pie
Megan Hageman for Eat This, Not That!

The Look: A crispy yet moist crust with a gravy filling very much like Marie’s. This pie acquired a great deal of color in the oven but still didn’t appear burnt. Upon cutting into the middle, I uncovered a stockpile of ample mixed vegetables and chicken. And, the sauce, albeit a tiny bit thinner than Marie’s, looked delectable with what appeared to be butter streaking through it. The pie was also chunky in size and took almost 70 minutes to cook all the way through.

The Taste: Buttery and rich from start to finish. Likely due to the shortening added in, this pie crust all but melts in your mouth with a flawless, crumbly consistency. Half and half additionally elevates the velvety gravy. The all-white meat chicken does contain rib meat but the taste is still excellent, and I was happy with the size of the chunks. The carrots, corn, peas, onions, and celery all worked together well, and I was glad to see the diversity in vegetables here that not all brands provide. Other brands stick to mostly carrots and peas. Overall, I found that I had little to no complaints about this pot pie whatsoever. And, I know that with the shortening and half and half, this certainly isn’t the healthiest option, but man, is it heavenly.