In Search of a Better Pot Pie

Being new to the Seattle area, I have to admit that I haven't really had much opportunity to immerse myself into its cuisine. This last evening afforded me such an opportunity as I accompanied my Mom to Clair's Pantry, A local dinner off Main street in Edmonds.
At first glance Clair's establishment looked both clean and welcoming. When we were finally seated our waitress, a young high school student in a dirty sweater, treated us to some excellent dinner rolls. They had just the right amount of crusty-ness, without being tough, and the inside was soft and delicate without being undercooked.
After perusing the menu, I finally decided on the turkey pot pie. Now let me tell you about pot pie. Pot pie should be a combination of meat, vegetables, gravy, and crust. In other words it's a big heap of pastry goodness. Clair's pie had all of these components, but what it didn't have was flavor.
The crust was damn near perfect, it was golden brown, flaky, not doughy, it was just a little thick for my liking. The pie had big ole' chunks of turkey; which is, let's face it, awesome. The veggies were tender and abundant. The gravy was the perfect viscosity, not to thick not to thin. It only lacked one thing... FLAVOR.
The most essential ingredient in any meal is always flavor. Clair's pie had so much going for it, but it was so bland that it was near impossible to eat. Don't get me wrong bland is not always a bad thing, but NOT when you're eating pie. Thanks anyway Clair it was a noble effort.