Surely everyone has a love of pot pies. I can’t say I’ve ever met someone who’s told me otherwise anyway. This product from Blake’s offers a seemingly more healthy option than most pies on the freezer aisle. The packaging up front is clear about the use of zero artificial flavors, colorings or preservatives. There’s a more boutique vibe about the whole packaging, from the clean design to the proudly stamped ‘made from scratch’ wording and so on.
As you can see from the pictures above, the biggest noticeable difference is that unlike their peers in this space, Blake’s opts for only a pastry topping to the pie. There’s no side nor bottom, which honestly I felt a little let down by. For sure this helps the nutrition (see below) though.
What pastry there is mind you is light, flaky and very delicious. I’d love to see a deluxe version of the pie with an all encapsulating pastry – fat and salt be damned! After all, who eats a pot pie with an eye on the calorie count.
The pie contents are a tad on the meager side, again as you can see in the picture above, there’s not a deluge of chicken or veg, all of which are enjoyable enough mind you. The gravy likewise is judiciously used and thoroughly tasty. Indeed each individual component is better than most other frozen pot pies – at least the big names. I just wish…there was more of it!
Blake’s Chicken Pot Pie nutrition and cooking
Is Blake's Chicken Pot Pie any good?
This is definitely an enjoyable pot pie. The pastry is the star of the show – light, flaky, rich. There’s not a whole lot of filling to write home about, but what there is, is of good quality.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!