The Great Pot-Pie Shoot Out

Why do a pot pie comparison?  Are you kidding?  I think pot pies are nature's most perfect food, and I got to eat them on Tustin Magazine's dime.  Besides, I got aced out for the Best Micro Brewery article.

The comparison will continue, but for today's purposes I identified four contenders for the "Best Pot Pie in and around Tustin" award:  Ruby's Diner, Claim Jumper, Boston Market and The Cravery.  It was Ruby's that gave me the idea, because they recently added a pot pie to the menu.

So, in no particular order, here are my findings.

Ruby's Cafe

The first strike against Ruby's comes from the presentation.  My lunch companion (we'll call her DK) and I both ordered the pot pie, and the two platters that arrived seemed to cover the table.  People from the neighboring tables stared and pointed, and I had to announce that it was all in the name of research.

But it was all an illusion.  Apparently Ruby is a tease.  I mean, look at the way she dresses.  Ruby's bakes its pot pies in a shallow pan with a very broad lip.  Thus, the crust extends out for what must be 14 inches, but the good stuff occupies but mere inches in a small reservoir below the center of the crust.  I wanted the option to get sick eating this oversized pie, and I was denied.  Even DK finished the entire pot pie, and she eats like a bird (keeping in mind that birds eat five times their weight every day).

Turning to the taste, the pie was passable, but the crust tasted burnt and there was far too much crust because of the aforesaid configuration.  The turkey (this was the only non-chicken pie of the group) and vegetables were plentiful in relation to the size of the reservoir, but the creamy sauce I look for in a pot pie was sparse.  I think the chefs at Ruby's might have made the mistake of trying to make a healthier pot pie by decreasing the sauce and hence the fat.  Sorry, if I want to avoid cream sauce I'll order mincemeat pie.  Of the four pies tasted, Ruby's came in third.

Boston Market

Someone needs to be flogged.  The Boston Market pies looked so good on television, but in person they are these wimpy things in throw-away aluminum pie trays.  The crust was thin, with the consistency of marzipan rather than the requisite flakiness.  Chipping through the hard crust revealed the contents.  Two points for including red potatoes (a good pot pie as well as a breakfast burrito must contain potatoes -- it's the law).  Also included in the cream sauce were carrots, green beans and green peas.  DK complained that it was too salty, but I didn't experience that.  However, mine was also far more cooked than hers, so perhaps the preparation is not consistent.  I wouldn't push the pie aside if I was starving, but of the four, Boston Market's came in a distant fourth. 

The Cravery

The Cravery ought to be every pot pie lover's dream, because it is a pot pie restaurant.  I walked in and was greeted by a display case full of freshly baked pot pies.  The gentleman behind the counter informed me, "for $6.99, the lunch special includes a gourmet pot pie, salad and a drink."  Ever the wise guy, I asked, "what does it cost if I substitute the 'gourmet' pot pie for an average, run-of-the-mill pie?"  No one thinks I'm funny.

I ordered the standard chicken pie so I'd have a base of comparison, and DK ordered the Crack'd Black Pepper Steak.   According to the menu, the chicken pie contains chicken breast, potatoes, onions, carrots, celery, peas "and lots of gravy."  The Pepper Steak pie contains sliced steak, sautéed onions, black pepper and soy.

The Cravery advertises its pot pies as "gourmet handheld pot pies," and in my opinion therein lies the problem.  You eat them like a sandwich.  A pot pie should be filled with creamy goodness, and that is hard to do if you are going to serve it like a calzone.  One bite and the hot gravy would squirt in your eyes, blinding you for life.  So the pies are more like a Hot Pocket, filled with meat, vegetables and a hint of gravy.  The crust was flakey and very good, but the over all package was not on par with a traditional pot pie.  Neither one of us liked the Pepper Steak pie, which required a lot of salt and pepper to give it some flavor.  To be clear, the chicken pot pie was good, and I would have it again if I found myself at The District in the mood for a pot pie, but it's a pale comparison to the real thing.  Though to be totally fair, their pot pies are just $5.50, and the winner of this shoot-out charges $12.95. 

[Update - November 4, 2008]  We must never forget the awesome power of Tustin Magazine.  Shortly after our review, the Tustin location of The Cravery closed its doors.  If you want to try one of these pies, you'll need to travel to San Francisco or Los Altos.

Claim Jumper

Complete, unmitigated pot pie heaven.  You are presented with a large pie (this is Claim Jumper) that you know is far too big to eat in a single sitting, but once you begin that is forgotten.  The crust is flakey perfection.  They claim the pies are baked fresh all day, and it certainly tastes like they speak the truth.  Chunks of white meat chicken simmered slow in a savory herb cream sauce with fresh carrots, onions, mushrooms and peas.  The potatoes are missing, but the pie is perfect in all other regards.

For achieving pot pie nirvana, Tustin Magazine names the Claim Jumper pot pie the Best Pot Pie in and around Tustin.

Claim Jumper Restaurant
2250 E. 17th Street
Santa Ana, CA 
(714) 836-6658

Hours:

Sunday - Thursday 11am-10pm
Friday - Saturday 11am-11pm