Stouffer's White Meat Chicken Pot Pie Review

Stouffer's white meat Chicken Pot Pies were on special at Food Lion, so I thought I'd give them a try. Although I love Marie Callendar's pot pies, I'm also impressed with several of the Stouffer's frozen foods.

Stouffer's pot pie can be made in the microwave or in the oven. I prefer oven baked pot pies, so I always do them that way. It does take a while - around an hour. So, this is not exactly a quick dinner. But, it's worth the wait and much better baked in the oven.

Do remember to tear off a little piece of tin foil (or you may call it aluminum foil) and put that around the edges. Edges tend to cook faster and darker, and the foil keeps the whole pie even on the browning.

The crust on the chicken pot pie is like a good homemade crust. It's a heavier crust than Marie Callendar's which is flakier - more like a good bakery pastry. I like both crust styles, but some people may prefer one or the other.

The filling has chicken (white meat as listed) plus peas, carrots, clelery and onions. The pieces are not huge but not real skimpy. For a 10 oz. size pie, the size works well.

The sauce in in the pie is very tasty and is cream based. So, it does taste rich and like a comfort dish which it is at 660 calories and 57% of the daily fat.

I don't get pot pies real often, since they are high in calories and fat. But, I sure do like them especaially on a cold rainy day like we're having right now. When I splurge, I like to have a good pot pie and not the cheap ones that only have a crust on top and rubbery chicken. Ick. Those are not good. Stouffer's, however, is a very good chicken pot pie.