So, after not eating a pot pie for decades I bought a couple Mary Callander’s pot pies. They take about 10 minutes to microwave but they are damn tasty! I gave a quick glance to the calorie count on the box, 5-600, not so bad! Last night I looked a little closer and they count one pie as two servings! WTF? One pie, one serving…am I right?!
That takes the calorie count to 1000+
The Chicken Parmesan ones are freakin’ delish though.
You should check to see if Marie Callender’s Pot pies are a little easier on the figure…
They are great. Yeah, that one item = two servings makes me nuts. I mean TWO Pop Tarts come in the little foil envelope and “a serving” is only ONE of them. I don’t think so.
And it’s MARIE Callender’s.
Ninja’d, but minus the sarcasm.
I love them, but they’re too big. My dog enjoys the excess.
Yikes! I have to fight the urge to pop another one in the microwave after I eat the first one!
They are soooo good. I don’t care how many calories they have, or how much fat or salt or even cyanide. I could live on them. My freezer is always full of them.
The multipacks have eight 10 oz pies. A better size for one person.
The 16 oz retail pot pies are too big.
Kroger and other stores have the multipacks. I get mine at Sam’s.
It’s common for the food industry to use ridiculously small serving sizes to make you think their food is healthier than it really is.
For example, Pringles. They claim there’s six servings per can, but I’ve never had a can last more than 10 minutes!
I bought a couple Banquet pies a while ago, because they were a buck a piece. They are as you would expect from Banquet: ok, nothing to write home about, but they were about half the size of a Marie’s – maybe that is where the two servings idea comes from.
Really, though, you are not going to eat half a pie now and finish later, and most folks are not going to try to share one, so two servings is far from justifiable.
I bought some Marie Callender’s pot pies for 2 for $4. (They also had two-packs for $7. Go figure.) I was a bit disappointed. It seemed like it was under-filled.
We like (and I prefer) Trader Joe’s pot pies. I don’t know how much they are, but I like them better than Marie Callender’s.
That’s a frickin’ JOKE! Six servings if maybe you’re a parakeet.
Have you noticed that Banquet also has fruit pies? Little cherry and apple. Microwave, let cool a little, and top with ice cream…mmm
Okay, what are the best flavors of Marie Callender’s pot pies and other brands of pot pies?
BTW, if you get a chance to go to a Marie Callender’s restaurant and order a slice of pie–eeK! It’s at least a fifth of a pie and it comes in a little bowl… very nice. All the better to contain the ice cream.
I went with my then-boyfriend and his 90-year old mother to Marie Callender’s for their Easter buffet one time and it was quite good. Packed to the rafters, though, with big, hungry families. Steer clear of Gramma when she’s got her sights on a big slice of ham or turkey. (I can say that because I am of Gramma age.)
Do most people still bake pot pies?
I tried the microwave once and didn’t think it came out as good. Crust wasn’t browned and crispy
I bake mine and add a couple slices of cheddar after its baked. A extra min in the oven melts the cheese.
Some microwave packages have reflective cardboard, I’m guessing with some kind of metallic-ish coating inside the box (and you leave the product in the box), and it helps the crust to brown or at least have a crispy texture. Oven baking definitely better, if you have the patience.
My opinion, the best MC pot pies are the straight chicken, straight beef and by far…the Parmesan Creamy Chicken. The most disappointing so far has been the chicken-bacon-cheese. I happily ate the whole thing but felt it was the weakest offering that I’ve tried so far.
Broccoli cheddar and potato pot pie was ok. It’s better with ham added. 
I had some leftover ham that I cut up into smaller pieces. Made it much better.
I have a chili pot pie in the freezer to try.
Cheesy Chicken & Bacon Pot Pie
Chili Pot Pie
Chicken Corn Chowder Pot Pie
Microwaving it makes it inedible. I don’t slit the top crust, either, even though the box says to. Slitting the crust causes the top crust to sag and get soggy. Leaving it intact allows it to poof up and stay crispy.
Actually, the USDA sets the standard for what a serving size is for given types of food. It’s not some sort of plot by the “food industry”.
What industry do you suppose influences the standards set by the USDA…hmmmm?
That’s a good point. They probably have some great lobbiests.