We have purchased the 16oz Chicken Pot Pie for years. In recent months the quality has gone so far downhill we will no longer purchase them period. The pie shell is now quite "empty", MUCH less tasty, minimal chicken, less gravy, tough chicken and tough carrots. So goodbye MC. Such a pity that management decisions to degrade this "Classic" product (to save pennies I expect) is allowed to go thru.

I like this pot pie but since they've changed to a topless box for cooking the top crust is done WAY before the bottom crust. I tried cooking on Hi 16 minutes and that bottom crust was still just dough, though the top was getting dry and hard. I leave the bottom half for the dogs. I guess that cuts the calories too :-)

There was no flavor in the crust, pie crust flavored paper. There was very little filling, mine was half empty, but that really didn't matter because the sauce had no flavor, the six small chunks of chicken were over processed, and had no chicken flavor the very view vegetables (two tiny slivers of carrot were, you guessed it, flavorless. I threw most of it away. Never again.

My husband and I have enjoyed your pot pies for quite a while. Recently, we have been disappointed with them. Some of the ones we have eaten were very skimpy on carrots, peas, and chicken, and seemed to be mostly gravy. Couldn't you make sure each pie has some carrots and peas at least? The ones we had tonight had 1 piece of carrot and about 8 green peas. Please don't ruin your usually great product by skimping on the vegetables.

We tried these 2 pot pies last night and we were so dissapointed. The crust was excellent, the vegetables and sauce was also very good, however, the meat was horrible and unedible. The "meat" in the pies should have been discarded. It is not even meat, it is a binder using broth to enhance the flavor. I would not buy these pies again unless you removed the "chicken" and "beef" and called it a vegetable pot pie.

I have always loved your pies for at least the last 6 years and have eaten at least 2 every week. These are on my best comfort foods list at # 2 and they still are, but sadly, they're not as satisfying as they once were. it seems as if they are drier and not as much gravy in them as there once was, and not as full. And about every 3rd one or so, that the veggies aren't cooked and then I have to re-cook it. I'm 69 and My wife is 65, so we try and keep the cooking to a minimum and use the microwave as much as possible, so we buy a lot of this kind of food. I really wish you would bring the quality back to where it was, so until then a pot pie won't be the 1st thing I grab for my dinner.

I enjoyed the chicken pot pies for years but lately I've noticed they scrimp on the chicken and basically fill up the pie with a few peas cream sauce and mostly dough. The last and final pot pie I had contained only 3 tiny cubes of chicken meat,some shaved carrots, sauce and alot of dough. Not worth the money.

Your white meat pot pies are not rated very high and that is because you are using celery in your recipe instead of potatoes in the frozen chicken and turkey pot pies. Celery is fine for cold tuna or chicken salads or for Asian stir fry dishes - but it is the wrong texture and just looks cheap in your white meat pot pies. Please, Google American Pot Pie recipes and you'll see that there are always potatoes included with the peas and carrots in the filling - never celery which is too watery for something baked in a pie crust. It should be bite-sized diced potatoes and carrots along with peas in the filling - no celery. We have to buy competitors' brand pot pies but the crust is never as good as Marie Callender's. But if you would consider changing your recipe soon we will start paying extra to buy this product which costs twice as much as your competitors - we should get potatoes instead of celery for your price. Thank you

I have been a fan of Marie Callender's Pot Pie for many years. However, there has been a big change in the quality and quantity. I recently made one for lunch and found 3 pieces or rather small chunks, of chicken, a few carrots and mostly peas in the very sparse gravy. I will reconsider another brand for my next purchase. You have totally gone downhill on this product.

There is not a week that goes by that I do not enjoy one or two of these Pot Pies. For those looking for more gravy, here is a tip. When the Pot Pie is done cooking i immediately dump it face down in a larger bowl and discard the cooking wrapper. I then cut up the entire crust into bite sized pieces. Add 1/4 to 1/3 cup of warm water to the now cut up Pot Pie and mix gently to combine. This does two things. First, it cools down the Pot Pie for most of the time it is way to hot to eat out of the oven. Second, adds moisture and depending how much water you add, extra gravy. I have also added frozen mixed vegetables (cooked) to further extend the value.