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A Kitchn taste test of two single-serving frozen chicken pot pies favored Blake’s over Marie Callender’s. The reviewer praised Blake’s flaky puff-pastry topping and peppery filling, while finding Marie Callender’s crust-heavy by comparison; the result reflects one reviewer’s taste and not a broader survey.
Blake’s chicken pot pie came out ahead of Marie Callender’s in a Kitchn taste test comparing two single-serving frozen pies. The reviewer preferred Blake’s flaky topping and more flavorful filling, while judging Marie Callender’s pie to have too much crust in relation to its filling.
The comparison focused on single-serving pies from two familiar brands, rather than attempting to rank the many frozen pot pies available. The reviewer described Marie Callender’s as a childhood favorite and said it could suit people who particularly enjoy a generous amount of crust. Its pie was baked for 50 minutes at 400°F, according to the account. The crust browned, and the filling included chicken, peas and carrots in a thick, salty gravy.
The reviewer found Marie Callender’s gravy a little runny as it cooled, but otherwise called the pie pleasant. The main reservation was its balance: the reviewer liked the crust, yet felt there was more of it than the filling warranted. That is a preference expressed in this tasting, not a measured comparison of ingredient quantities.
Blake’s was the reviewer’s preferred pie. Its sauce was described as flavorful, with a noticeable but not overpowering amount of black pepper, and the chicken was reported to be tender. The filling also included peas, carrots and potatoes. The reviewer said the pie had a single layer of what seemed to be puff pastry on top, with no bottom crust, and considered the potatoes a welcome part of the filling. The buttery, flaky topping and the filling’s flavor drove the final verdict.
Which Chicken Pot Pie Won? Blake’s vs. Marie Callender’s
A Kitchn reviewer preferred Blake’s in a taste test of two single-serving frozen pies. The verdict reflects one reviewer’s taste, not a broader survey.
Why Blake’s came out ahead
The reviewer favored its pastry topping and seasoned filling.
Buttery and flaky
The reviewer liked the single top layer, described as puff pastry, with no bottom crust.
Peppery and flavorful
Tender chicken, peas, carrots and potatoes came with noticeable but not overpowering black pepper.
What Marie Callender’s offers
The pie had browned crust and a thick, salty gravy with chicken, peas and carrots.
- You enjoy a generous amount of crust.
- You like a familiar, pleasant pot pie.
- The crust felt out of balance with the filling.
- The gravy seemed a little runny as it cooled.
How to read the result
This was a first-person comparison of two pies, not a broad product ranking.
Choose Blake’s for the reviewer’s favored flaky top and peppery filling; consider Marie Callender’s if you prefer more crust.
The reported baking directions apply to the Marie Callender’s pie reviewed. Follow the instructions on the product you buy.
How the Two Pies Differed
For shoppers choosing between these two freezer-aisle options, the taste test offers a practical distinction: Blake’s was the reviewer’s overall pick, while Marie Callender’s may appeal to people who want a pie with more crust. The fillings also differ in the reviewer’s account. Blake’s includes potatoes and a pepper-forward sauce, while Marie Callender’s is described with chicken, peas and carrots in a thicker, salty gravy.
The comparison matters as a small-scale product review, not a universal ranking. Frozen meals can be an easy alternative when making a pot pie from scratch takes too much time, and a disappointing purchase can feel wasteful when grocery budgets are tight. But taste preferences and priorities vary: some shoppers may value a bottom crust or a familiar flavor, while others may prefer a lighter pastry topping and a more seasoned filling. The article does not provide prices, nutrition figures or a blind-testing method to guide those other considerations.
Products Worth Considering
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A Two-Pie Grocery Taste Test
The Kitchn article framed the tasting around the convenience of a ready-made single-serving frozen pot pie. Its reviewer wrote that homemade pot pie can take considerable effort and described using prepared dough or puff pastry for semi-homemade versions. For the brand comparison, the reviewer narrowed the field to two popular options rather than testing multiple sizes, flavors or dietary-specific products.
The writer, Jarrett Melendez, is identified in the article as a former chef, food journalist and cookbook author. The account is a first-person product review: it describes the pies’ preparation and eating experience, then explains the reviewer’s preference. It does not claim to represent a panel, a laboratory test or the views of all consumers.
“The crust was great — buttery and flaky — and there was exactly enough of it.”
— Jarrett Melendez, Kitchn reviewer
Limits of the Taste-Test Verdict
The published account does not say when the tasting took place, which exact product sizes or package versions were tested, or how many pies were sampled. It also does not give prices, nutrition information, ingredient comparisons or a blind-tasting protocol. The result is the reviewer’s stated preference between these two pies, not evidence that Blake’s will be preferred by most shoppers or that the products are consistently identical across markets and batches.
The reviewer’s description of Blake’s topping as puff pastry is presented as an impression, not a confirmed ingredient claim. The article also does not establish whether cooking instructions differ across package sizes or product versions, so shoppers should follow the directions on the package they buy.
Check the Package Before Baking
The article offers no announced follow-up test or broader ranking. Readers deciding between the pies can use the reviewer’s comparison as a guide to flavor and crust preference, then check current packaging for the exact product, price and cooking directions. The reported 50-minute bake at 400°F applies to the Marie Callender’s pie described in the review; it should not replace the instructions for a particular package.
As with other frozen prepared foods, keep the pie frozen until preparation and handle and cook it according to its label. The taste test does not report internal cooking temperatures or independently verify food-safety details. Any future comparison would need to identify the product versions tested and the method used before drawing wider conclusions.
Key Questions
Which frozen chicken pot pie did the reviewer prefer?
Blake’s was the reviewer’s pick, based on its flaky topping and flavorful filling.
What did the reviewer like about Marie Callender’s?
The reviewer described its browned crust, tender chicken, peas and carrots, and thick, salty gravy as pleasant. The pie may suit people who particularly like a generous amount of crust.
Why did Blake’s come out ahead?
The reviewer favored Blake’s buttery, flaky top crust and peppery sauce. The potatoes in its filling also helped make up for the lack of a bottom crust in the reviewer’s view.
Was this a blind or multi-person test?
The article describes one reviewer’s taste test of two pies. It does not report a blind tasting or a panel of tasters.
How long was Marie Callender’s pie baked?
The reviewer said it baked for 50 minutes at 400°F. Cooking directions can vary by product and package, so follow the label on the pie being prepared.
Source: thekitchn.com
