Review: Chunky Chicken Pot Pie from KFC

Finding myself alone on a Friday night, I decide to embrace my temporary bachelorhood and stop by KFC for a bowl of indulgence.  Before I order my Famous Bowl, I notice, to my delight, that the Chunky Chicken Pot Pie I read about on GrubGrade back in February is still available.  Actually, I assume they made me a fresh one.  Anyway, it’s been a while since I had read the brief post describing the item and can’t remember if it was just one of KFC’s “Famous Bowls” encased in a pie crust, or if it was closer to a traditional pot pie.

I race home, taking care on the turns not to tip my precious cargo and hoping to preserve its heat (I can’t imagine a cold pot pie is particularly good).  Upon arrival, I am pleased to find that the pie tin was still too hot to grab from the bottom and have to quickly move it out of its paper packaging by grasping just the edges of the crust.  Care is required as I move the pie onto a plate since the crust is flaky and light.  It also wraps around the lip of the tin, making removal of the pie from its container impossible.  So, spork in hand, I dig in.

A billow of steam escapes as I puncture the surface.  The crust tastes as light and flaky as it looks and feels.  I’m careful not to burn my tongue; I don’t want to ruin the principal instrument of my GrubGrading acumen (I recall the episode of Seinfeld where George wears oven mitts to protect his model-perfect hands).

So, from the top down, we have a nice, flaky, but not overly buttery crust, and a piping hot interior. But, as everyone knows, a pot pie is supposed to be eaten from the bottom up, by flipping it over onto a plate and removing the baking tin.

However, what I find as I continue my topside attack, is that the pie is curiously missing a bottom crust.  After eating half the pie to try to get a good cross-sectional picture for our readers, I flip the other half over to make sure I’m not just mushing the bottom crust in with each bite and have somehow missed it.  As it turns out (or turns over), there really is no bottom crust, making me question the integrity of KFC’s marketing department  for calling this a “pie”.  After some level of distraction caused by this missing piece of the pie… pun intended, I realize that I am grasping at straws to try to find a reason not to like this thing.

The chicken is classic KFC signature chicken which has been the staple of this institution since the Colonel was still around.  While most frozen pot pies contain just cubed, pressed chicken, KFC delivers on their promise of “chunky chicken”, redeeming their marketing crew.  To my surprise, the chicken is not all they are describing in their leading adjective.

The vegetables are also chunky.  OK, so I’m not sure peas can be “chunky”, but the carrots are actual thick slices and not just little orange cubes and the potatoes come in sizable bits as well.  Also, the vegetables are not so overcooked as to make texture-less masses out of them, but rather, they are firm and taste fresh.  Full disclosure, I didn’t eat the peas, since I am allergic to them, but I will say that there is a discernible fresh, green pea smell.  As an added bit of useless information, there are 27 peas in my pie.  I figure as long as I am taking the time to pick them out, I might as well count them.  Finally, the gravy, or whatever you call the stew-like substance inside a pot pie, while hot and of fair consistency, is mostly devoid of flavor.  I think I was hoping for a bit of black pepper or something, but I’m not sure there’s a real need for spice when the chicken is the real star with a good supporting cast of large, fresh vegetables.

Pros: Hot. Flaky, not overly buttery crust. Good quality veggies. Classic KFC chicken chunks.

Cons: No bottom crust; bad for pie flippers. Lackluster gravy.

Taste: 8.50/10
Value: 8.00/10
Grubbing on-the-go: 5.00/10
Price: $3.99

Overall GrubGrade: 8.75/10

More Info:
Nutrition Facts:
Chicken Pot Pie
Calories - 790
Total Fat - 45 grams
Cholesterol - 75 milligrams
Sodium - 1970 milligrams
Carbs - 66 grams
Dietary Fiber - 5 grams
Protein - 33 grams

21 comments on “Review: Chunky Chicken Pot Pie from KFC

  1. Todd says:

    Just my 2 cents…but if it had a bottom crust the fat and calorie content would increase pretty heftily.

    • Noodlez says:

      I’m ok with a little more fat and calories but the sodium level is crazy on this.

      • SkippyMom says:

        The sodium in this is comparable to most fast food main course sandwiches – like the Big Mac or a Whopper. If you add in the fries to make a meal [like a pot pie is by itself] those sandwiches and fries exceed the sodium in the pie. Knowing how high the sodium content is on most of KFCs offerings I was surprised this came in under 2,000 mg.

        Still more than the daily recommended intake of 1,500 mg for a healthy adult so I will continue to pass with my limit of 1,000, but oh how I miss fast food. It’s a shame too because this item looks really really well made.

    • MP says:

      This. Puff pastry is high in calories (basically dough & a bunch of butter/fat). I actually make & prefer my chicken pot pie without the sides & bottom crust, it’s just too much.

      Besides, everybody should be over the sodium shock – every fast food meat product has tons of sodium; especially chicken. For males, recommended daily dosage is about 2,400mg a day but of course drink a lot of water if you go over & it’s not the end of the world if you do.

  2. Manavee says:

    I liked it as well. The crust was the best part, even though it was only on top.

  3. Allokago says:

    I have never turned my pot pie over onto a plate and eaten it from the bottom up. I didn’t know that happened. I’ve always eaten it from the top down.

  4. Kathy says:

    I’m with Allokago here; I had no idea people flipped the pies out of their tins. It makes sense, but it just never occurred to me, hahaha!

  5. Jim says:

    When my mother would pie the frozen pot pies from the grocery store, my only request was that she buy the brands that had crust on the bottom. Why? So I could flip the pie upside down.

  6. kikurage says:

    Great review.

  7. icecycle66 says:

    Why are you supposed to flip the pie upside down?
    I’ve never heard of that.

  8. cybele says:

    That really is an unacceptable level of sodium. That’s too bad, I love a good pot pie.

  9. Charlie says:

    Why would you flip the thing upside down? Thats one of the silliest things I’ve ever heard. Also, it seems most of you guys don’t care about your physiques. Are you really going to put all that fat and sodium into your body.

    • TJ says:

      Sure maybe once a month or so. Some of us are blessed with an awesome metabolism 😉

  10. Deanna says:

    800 calories. *sigh*

  11. CC says:

    Wow is that a full day’s amount of sodium in that little thing?

    Holy crap.

  12. Barn says:

    Historically speaking, many pies didn’t have “bottoms”. In fact, the crusts of pies used to never be eaten, but rather given as scraps/leftovers to lower-class help (only the rich used to be able to afford pies).

  13. Andy Dufrense says:

    Well done Murray. If you add up the sodium in your reviewed items, I’d start drinking more water. It though does need a bottom.

  14. SkippyMom says:

    If y’all think the sodium content of this is high compared to other items sold at fast food joints please read the nutrition information on the Big Mac or the Whopper. Even the salads with dressing are incredibly high in sodium. I think you would be surprised.

    I like the idea of flipping your pie and I have always preferred the ones with the bottom crust but that is because I like to tip mine out into a bowl, with it remaining upright, to eat. It wouldn’t work without the bottom crust. I will definitely be utilizing the flip on my next go around when I make it at home. I do have to say that is one great looking entree with the chunky chicken and nice veggies. KFC did this justice.

    I think I know what is for dinner. 🙂 Thanks so much.

  15. eatingscabs says:

    Here’s my thinking:
    The bottom crust is a bit “soft” of center, while the top crust may be a little “crisp” of center (center being some neutral, personally defined value)
    Eating the bottom crust first ensures that it doesn’t get any softer as it continues to be on the bottom, soaking up moisture. Then there’s the fact that the top crust has been slightly softened while bearing the weight of the contents of the pie. That makes people like me very happy, because whenever I eat a pot pie (never even thought about flipping it), I break the top crust apart, pushing the chunks of crust into the pie to soften just a bit. Am I off my rocker, or could that be the “reason?” (Keep the already softer bottom crust from getting soggy and taking some of that plain pie crust texture off of the top layer.)