Is Pot Pies Ultra Processed?
Yes — Ultra-Processed
Commercial pot pies are ultra-processed (Level 4). The crust contains enriched flour, palm oil, modified food starch, and dough conditioners, while the filling adds soy protein isolate, autolyzed yeast extract, sodium phosphates, and numerous preservatives — far exceeding a homemade pot pie's simple recipe.
Key Findings
- •A homemade pot pie uses about 12 simple ingredients; commercial versions like Marie Callender's and Banquet list 35-50
- •Every component is individually industrialized — the crust, sauce, protein, and even the vegetables each contain their own additives
- •The palm oil crust, soy-extended filling, and starch-thickened sauce bear little resemblance to their homemade counterparts
Why Is Pot Pies Ultra-Processed?
A homemade pot pie requires a butter-based pastry crust (flour, butter, salt, water), a roux-thickened sauce (butter, flour, broth), and simple filling (chicken, peas, carrots, onion). The commercial version industrializes every component. The crust replaces butter with palm oil and adds modified food starch, BHT (antioxidant), and dough conditioners for uniform machine processing. The sauce uses modified food starch and xanthan gum instead of a roux, with autolyzed yeast extract providing umami that traditional broth supplies naturally. The chicken often includes soy protein isolate to extend the meat, sodium phosphates to retain water, and carrageenan as a binder. Marie Callender's, Banquet, and similar brands typically list 35-50 ingredients. Even the peas and carrots may contain dextrose and modified starch.
Pot Pies Processing Level Distribution
How 1,000 pot pies products break down by processing level:
Average ingredient count: 43.5 · Average nutrition score: 4.4/10
Pot Pies Brand Comparison
Comparing the least to most processed pot pies products in our database:
| Product | Brand | Level | Score | Ingredients |
|---|---|---|---|---|
| Enriched Egg Noodles, Pot Pie Bows No. 87 | San Giorgio | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 2 |
| Enriched Egg Noodles, Pot Pie Squares No. 86 | San Giorgio | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 2 |
| Enriched Egg Noodles, Pot Pie Bows No. 87 | San Giorgio | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 2 |
| Enriched Egg Noodles, Pot Pie Squares No. 86 | San Giorgio | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 2 |
| Enriched Egg Noodles, Pot Pie Squares No. 86 | San Giorgio | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 2 |
| Enriched Egg Noodles, Pot Pie Bows No. 87 | San Giorgio | Processing Level: 1 out of 4 - Minimally Processed | 2.0 | 2 |
| Classic Pasta Enriched Macaroni Product, Pot Pie Bows | Weis Quality | Processing Level: 2 out of 4 - Processed | 3.8 | 5 |
| Classic Pasta Enriched Macaroni Product, Pot Pie Squares | Weis Quality | Processing Level: 2 out of 4 - Processed | 3.8 | 5 |
| Classic Pasta Enriched Macaroni Product, Pot Pie Squares | Weis Quality | Processing Level: 2 out of 4 - Processed | 3.8 | 5 |
| Classic Pasta Enriched Macaroni Product, Pot Pie Bows | Weis Quality | Processing Level: 2 out of 4 - Processed | 3.8 | 5 |
How to Read Pot Pies Labels
- 1
The crust alone often contains 10-15 ingredients — compare to homemade pastry's 4 ingredients (flour, butter, salt, water)
- 2
Soy protein isolate in the filling means the chicken has been extended with plant protein to reduce cost
- 3
Autolyzed yeast extract in the sauce is an MSG alternative replacing the flavor that real broth would provide
- 4
Palm oil replaces butter in the crust for cost and shelf stability — a significant quality and processing trade-off
Frequently Asked Questions
Are Marie Callender's pot pies ultra-processed?
Yes. Marie Callender's pot pies typically contain 35-45 ingredients including modified food starch, soy protein isolate, autolyzed yeast extract, sodium phosphates, and palm oil. They are Level 4 despite their homestyle marketing.
Are pot pies healthy?
Commercial pot pies are calorie-dense (typically 700-1,000 calories per pie), high in sodium (800-1,200mg), and ultra-processed (Level 4). A homemade pot pie with butter crust, real broth, and fresh vegetables is Level 2 and allows control over portion size and ingredients.
How do I make a pot pie from scratch?
A simple pot pie needs pastry dough (flour, butter, salt, water), a filling of cooked chicken, peas, carrots, and onion in a butter-flour roux thinned with chicken broth. Bake at 400F until golden. This produces a Level 2 product with about 12 ingredients versus 40+ in commercial versions.