There was a moment, back in 1998, when I realized that if I ever had to taste another spoonful of flavored mashed potatoes (lemon–creme fraiche mash, roasted-garlic mash, the dreaded wasabi mash), I was going to hurl. A decade later, I'm having the same oh-no-not-again nausea regarding specialty mac 'n' cheese and sliders. But it's about time for another luxuried-up kid favorite to make its second comeback: chicken pot pie. Namely, Shoofly Pie Company's. The West Seattle bakery's $6 personal pies, decorated with a pastry star, are great for the same reason that high-end mashed potatoes became ubiquitous: loads of butter. There's a half-inch-thick curl of buttery pastry around the rim of each pie, and when you heat it up in the oven (350 degrees for 15–20 minutes), you taste every flake of it. Baker Kimmy Hsieh Tomlinson has forgone the cheesy cream sauce that was a popular pot-pie filler when the dish first went upscale in the late '80s; instead, she coats the chicken, potatoes, carrots, and peas inside the pie with a reduced-stock sauce that amplifies the chickeny flavor. Shoofly's savory pastries also come in beef and veggie versions, and if you want a lower crust-to-contents ratio—you Puritan, you—you can purchase a pie-size pot pie for $25.—Jonathan Kauffman