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A Kitchn reviewer compared single-serving frozen chicken pot pies from Marie Callender’s and Blake’s and preferred Blake’s. The reviewer praised its flaky, buttery crust and more flavorful filling, while describing Marie Callender’s pie as crust-heavy by comparison. The assessment reflects one reviewer’s taste test, not a broader consumer survey.
A Kitchn reviewer who compared Marie Callender’s and Blake’s single-serving frozen chicken pot pies preferred Blake’s, citing its flakier crust and more flavorful filling. The review offers a personal comparison for shoppers choosing between two familiar grocery-store options, rather than a formal or representative product test.
The reviewer baked Marie Callender’s pie for 50 minutes at 400°F. Its crust browned, and its filling contained chicken, peas and carrots in a thick, salty gravy. The reviewer found the chicken tender and the pie pleasant overall, but said the gravy became a little runny as it cooled. They also felt the pie had more crust than filling, a balance that may suit people who especially like the pastry.
The reviewer had not tried Blake’s before the comparison, though they said colleagues had recommended it. They praised its black-pepper seasoning, tender chicken and vegetables, including potatoes. The sauce was somewhat thin, which the reviewer liked, while the top crust appeared to be a single layer of puff pastry. In their view, the potatoes helped compensate for the absence of a bottom crust.
Blake’s won the head-to-head on both the crust and filling for this reviewer. They described its pastry as buttery and flaky, with an amount that felt well balanced against the filling. The reviewer called Marie Callender’s crust tasty but said its pie felt imbalanced toward crust and that Blake’s filling tasted better. No price comparison, nutrition analysis, blind tasting, or wider panel results were included in the account.
Two pies, one reviewer’s pick Blake’s wins this taste test
A Kitchn reviewer preferred Blake’s for its flaky crust and flavorful filling. The verdict reflects one person’s taste, not a broader consumer test.
How the pies compared
The reviewer weighed crust, filling flavor and balance.
- Browned crust and tender chicken
- Salty gravy with peas and carrots
- Felt crust-heavy; gravy became runny as it cooled
- Buttery, flaky top crust
- Flavorful filling with black pepper, chicken and vegetables
- Potatoes helped balance the missing bottom crust
What shaped the pick
Blake’s stood out on both the pastry and the filling for this reviewer.
Flaky and balanced
Blake’s pastry felt buttery, with just enough crust alongside the filling.
More flavorful
The reviewer liked Blake’s pepper seasoning, tender chicken and vegetables.
Crust lovers may differ
Marie Callender’s heavier pastry balance could appeal to people who especially enjoy crust.
Limits of the comparison
The account offers a personal shopping perspective, not a controlled product ranking.
- One reviewer tasted the pies; no blind test or larger panel was reported.
- No price, package weight, nutrition or ingredient comparison was provided.
- Only Marie Callender’s baking time and temperature were stated.
A Useful Pick for Frozen Pie Shoppers
The comparison gives shoppers a direct account of how two single-serving frozen pot pies differed in flavor, texture and filling-to-crust balance. For someone choosing mainly on filling quality and a flaky top, the reviewer’s preference points to Blake’s. For someone who values a larger share of crust, Marie Callender’s may still appeal; the reviewer explicitly acknowledged that the heavier pastry ratio could be a plus for some eaters.
The limits matter, too. This was one person’s taste test, and the article does not report a blind procedure or controlled scoring system. Taste preferences, preparation and product availability can affect an individual’s choice. The finding is best read as a personal recommendation, not proof that one brand will be better for every shopper or in every purchase.
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Two Brands, One-Pie Comparison
The reviewer narrowed a crowded frozen-pot-pie aisle to single-serving pies from popular brands, rather than comparing every brand, size or dietary variety. They framed ready-made pies as a convenient alternative to homemade versions, which can take more effort to prepare. The account does not identify the specific product varieties beyond the brands or provide package weights and prices.
Marie Callender’s was familiar to the reviewer from earlier life, while Blake’s was new to them. The reviewer said a Kitchn groceries and shopping director had previously praised Blake’s, but the account does not identify that colleague by name. That earlier recommendation is background to the test; the verdict itself rests on the reviewer’s own tasting.
““The crust was great — buttery and flaky — and there was exactly enough of it.””
— Jarrett Melendez, Kitchn reviewer
What the Taste Test Cannot Establish
The account does not give the test date, purchase prices, package weights or exact product varieties. It also does not say whether the pies were prepared according to identical instructions beyond the stated 50-minute, 400°F bake for Marie Callender’s, or whether Blake’s was cooked under the same conditions. Those omissions make it difficult to compare value or reproduce the test precisely.
The verdict is based on one reviewer’s preferences; no blind tasting, independent panel or consumer survey is described. The review also does not provide nutrition or ingredient comparisons. It cannot establish that Blake’s will taste better to all consumers, or that the products perform the same way across different ovens and preparation conditions.
Readers Can Weigh In
The review closes by asking readers to share their own favorite frozen chicken pot pies in the comments. It does not announce another tasting, a follow-up comparison or a planned update. For shoppers, the practical next step is to check current package details and cooking directions, then choose based on whether crust, filling flavor, price or ingredients matter most to them; the comparison does not settle those questions for every buyer.
Source: rss
Key Questions
Which frozen chicken pot pie did the reviewer prefer?
The reviewer preferred Blake’s, praising its flaky, buttery crust and more flavorful filling.
What did the reviewer think of Marie Callender’s pot pie?
The reviewer described its browned crust, tender chicken and salty gravy as pleasant, but found the pie too crust-heavy and said the gravy became somewhat runny as it cooled.
What stood out about Blake’s filling?
The reviewer liked the black-pepper flavor, tender chicken and vegetables, including potatoes. They also appreciated the sauce’s thinner texture.
Was this a blind or large-scale taste test?
The account describes a comparison by one reviewer and does not report a blind test, consumer survey or larger tasting panel.
How was Marie Callender’s pie prepared?
The reviewer says it was baked for 50 minutes at 400°F. The account does not give the same preparation detail for Blake’s.
Source: thekitchn.com
