Pop Pie

When I was a kid I was given the choice of reheating frozen diners for my own dinner.  I usually alternated between chicken or turkey pot pies made by Banquet or Swanson.  When I baked them correctly the top crust had some crunch and the filling didn’t bubble up and dry out.  Flavor was mostly salty with a bit of chicken or turkey flavor.  I stopped eating them when they were reformulated to be microwavable and the crust turned gooey.

I was excited to see a gourmet pot pie place open in San Diego.  I drove by opening weekend but the line was too long.  After a few weeks the crowds thinned and I visited.  Seating is on benches kinda like Streetcar Merchants a few miles away.  Pies are sitting in a display case so the line moves quick.

Steak and ale pie had a nice crunchy crust. Eating the crust all I tasted was butter.  Filling was a bit dryer than I like.  I’m use to Chicken Pie shop pies with a good amount of gravy inside.  Flavor was mostly beef and a bit of ale.

Chicken pie crust was the same as the steak and ale pie.  I like the flavor of the chicken.  This pie was not as dry.

Apple crumble was sweet and had delicious apple flavor.  This pie had the least amount of crust and didn’t have that over powering butter flavor.  My fav pie of the three.

While the ingredients used are very high quality I think leaving the pies in the heated case can lead to them drying out if left in for too long which is what I think happened to the steak and ale pie.  I also prefer less butter in my pie crust.  Marie Calendars and The Chicken Pie Shop remain my fav spots for chicken pot pie but the apple crumble pie here is excellent!

Pop Pie
4404 Park Blvd
Ste A
San Diego, CA 92116
(619) 501-4440