Category Catalysts: Pot Pies - Blount Fine Foods

Comfort food never goes out of style, but the frozen pot pies that adults grew up with are no longer a destination item for most. However, families are still searching for solutions that capture both the hearty, comfortable appeal of pot pies with a fresher, high quality option. Blount Fine Foods is turning the category on its head, with a deli-based pot pie that appeals to shoppers searching for an elevated experience in the category. 

In a few short years, Blount Fine Foods has risen to be the largest brand of pot pies in the deli set. The data bears out Blount’s leadership in the category—according to Circana, since 2022 the refrigerated pot pies category has grown by just under $11 million. In that same period, Blount has contributed $9.3 million in incremental growth, roughly 85 percent of total category growth. 

“[In two and a half years] we’ve become the No. 1 pot pie brand in deli,” said Chief Customer Officer, Bob Sewall. “That’s because we’re able to, we already have a customer base from our other products so we’re able to roll this out to our current customer base but it’s been phenomenal.”

While the company’s existing base is in deli, Blount Fine Foods is the largest deli soup provider in the marketplace, has been a strong platform to start from, consumers are willing to try something new when given the opportunity. Sewall notes that, according to internal Blount data, 56 percent of customers who try Blount Fine Foods pot pies have never bought a pot pie anywhere in the store before. 

Blount Fine Foods is in a unique position—able to add pot pies to a strong existing partnership offering in deli, Sewall said. 

“We’re able to take our soups, our pot pies and promote them together so you can have a total meal experience. So the unit count is up and the top line sales are up. So when we have multiple items in the deli, you’re able to mix and match them so the ultimate customer is satiated and satisfied. You’re helping them plan their meals, and I think in today’s world that goes a long way.”

In a short period of time, pot pies in the deli have gone from an innovation to a mainstay—something that entices customers with a new comfort food approach. 

Sewall concluded, “We just took a higher quality approach to the pot pie because we want the best experience possible. If you make something people like to eat, they’re going to buy it again.”