There was nothing wrong with this chicken pot pie at Triple George:
…that a real crust,* more chicken, actual seasoning, a few herbs, fresh mushrooms, and a more professionally-made velouté wouldn’t fix. e.g.,
In other words, it was just the type of out-of-a-can contrivance we’ve come to expect from this place.
(Cue: dozens of lawyers and downtown bureaucrats shouting about how much they “love the place” and “how busy it always is,” cf. Firefly.)
For the record, this is what chicken pot pie should look like:
In other words, like something you would want to eat.
* The pre-cut, commercial puff-pastry round atop the creamed chicken reminded ELV of the “cherry pie” he remembers from his formative years at Lakemont Elementary School — where the lunch ladies would spoon a shiny blob of cornstarch’d cherry glop onto his plate and then toss an unsalted cracker on top. Even at age 8, ELV was appalled.