12 Savory Pie Recipes So Cozy and Golden You Will Want Pie for Dinner Every Night

Sweet pies get all the attention in the fall, but savory pies are the real heroes of dinner time. A golden crust, a steaming filling and that first crack of pastry make any weeknight feel special. These savory pie recipes travel from American pot pies to Greek spanakopita, Quebec tourtiere and crispy Latin empanadas. Many freeze well, and several use store bought crust to save time. Love a bubbling dish on the table? You will also enjoy these comfort food casseroles. Preheat the oven and let us bake..

Savory Pie Recipes Start With Classic Chicken Pot Pie

Is there anything cozier than breaking through a flaky golden crust into a creamy chicken filling? Chicken pot pie is the king of savory pie recipes, and it is easier than it looks. Use a rotisserie chicken and store bought puff pastry and you skip the hardest parts. The filling is a simple gravy with carrots, peas and onion. Steam rising from the first scoop is the best moment of the week. Crust lovers, are you team A) top crust only or B) top and bottom?

You will need: 1 sheet puff pastry, 3 cups cooked chicken shredded, 1 cup frozen peas and carrots, 1 onion, 2 celery stalks, 4 tbsp butter, 1/3 cup flour, 2 cups chicken broth, 3/4 cup milk, 1 tsp thyme, 1 egg, salt, pepper

How to make it: Cook the onion and celery in butter for 5 minutes. Stir in the flour, then whisk in the broth and milk until thick. Add the chicken, peas, carrots and thyme and season. Pour into a baking dish, cover with puff pastry, cut slits and brush with beaten egg. Bake at 400 F for 25 to 30 minutes until golden.

Savory Pie Recipes for One: Mini Beef and Mushroom Pot Pies

Mini pot pies make everyone feel special because each person gets their own. Tender beef and mushrooms simmer in a dark, rich gravy, then hide under a buttery crust. Bake them in ramekins or oven safe bowls. They freeze beautifully, so make a double batch and pull one out on a busy night. Would you rather share a big pie or get your own little one?

You will need: 1 1/2 lb beef chuck in small cubes, 8 oz mushrooms, 1 onion, 2 cloves garlic, 2 tbsp flour, 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tbsp tomato paste, 2 sheets pie dough, 1 egg

How to make it: Brown the beef in batches. Cook the onion, mushrooms and garlic, then stir in the flour and tomato paste. Add the broth and Worcestershire and simmer covered for 1 1/2 hours until tender. Spoon into ramekins, top with dough rounds, brush with egg and bake at 400 F for 20 minutes.

Beef and Onion Pie, Pub Style

This is the kind of pie served in cozy British pubs with a pile of chips. Minced beef and slow cooked onions make a rich, savory filling inside a short crust that holds its shape when sliced. Serve it with roast potatoes or mash and a splash of gravy. It is simple, filling food that tastes like a rainy afternoon by the fire. Chips or mash on the side?

You will need: 1 1/2 lb ground beef, 2 onions sliced, 2 carrots diced, 2 tbsp flour, 1 1/2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp thyme, 2 refrigerated pie crusts, 1 egg

How to make it: Brown the beef and drain. Cook the onions slowly for 15 minutes until soft and sweet. Add the carrots, flour, broth, Worcestershire and thyme and simmer 15 minutes until thick. Cool slightly, fill the bottom crust, cover with the top crust and seal. Brush with egg and bake at 400 F for 35 minutes.

Savory Pie Recipes From the Sea: Creamy Fish Pie

Fish pie is a British family favorite, and one of the best ways to get fish into picky eaters. Chunks of white fish, salmon and shrimp sit in a creamy sauce with peas, all under a golden topping. Many people use mashed potato on top, but a crunchy buttery breadcrumb crust is faster. It is warm, mild and very comforting. Would your kids eat fish if it came in a pie?

You will need: 1 lb white fish like cod, 1/2 lb salmon, 1/2 lb shrimp, 3 tbsp butter, 3 tbsp flour, 2 cups milk, 1 cup peas, zest of 1 lemon, 2 tbsp parsley, 1 cup breadcrumbs, 1/2 cup parmesan

How to make it: Cut the fish into chunks and place in a baking dish with the shrimp and peas. Melt the butter, stir in the flour, then whisk in the milk until thick. Add the lemon zest, parsley, salt and pepper and pour over the fish. Mix the breadcrumbs with parmesan and a little melted butter and scatter on top. Bake at 400 F for 25 minutes.

Savory Pie Recipes for the Holidays: French Canadian Tourtiere

In Quebec, Christmas Eve is not complete without tourtiere. This double crust meat pie is filled with ground pork and beef spiced with cinnamon, cloves and allspice. That may sound odd, but the warm spices make it taste like the holidays. A grated potato holds the filling together. Many families bake several in December and freeze them. Have you ever tried meat with cinnamon?

You will need: 1 lb ground pork, 1/2 lb ground beef, 1 onion, 2 cloves garlic, 1 potato grated, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp allspice, 1 cup broth, 2 pie crusts, 1 egg

How to make it: Cook the pork, beef, onion and garlic until browned. Add the potato, spices, broth, salt and pepper and simmer 20 minutes until thick. Cool the filling. Fill the bottom crust, cover with the top crust, crimp and cut vents. Brush with egg and bake at 400 F for 40 minutes.

Asparagus and Cheese Quiche

Quiche is a pie for any time of day, and it makes a light, elegant dinner with a green salad. Eggs and cream bake into a soft, silky custard, and asparagus adds fresh color and crunch. Swiss or gruyere cheese gives it a nutty flavor. It is also a smart way to use up vegetables in your fridge. Does quiche count as dinner? A) yes, B) only for brunch.

You will need: 1 pie crust, 1 bunch asparagus, 1 cup shredded gruyere or Swiss, 4 eggs, 1 cup milk, 1/2 cup cream, 1/4 tsp nutmeg, salt, pepper

How to make it: Blind bake the crust at 375 F for 12 minutes. Blanch the asparagus for 2 minutes. Scatter the cheese in the crust and lay the asparagus on top. Whisk the eggs, milk, cream, nutmeg, salt and pepper and pour in. Bake at 350 F for 35 to 40 minutes until just set.

Greek Spinach and Feta Pie

Spanakopita is the crispy, flaky pride of Greek home kitchens. Layers of paper thin filo pastry hold a filling of spinach, feta, herbs and egg. It bakes in a big tray, which makes it one of the best savory pie recipes for feeding a crowd. It is great warm for dinner and just as good cold the next day. Filo dries out fast, so keep it under a damp towel while you work.

You will need: 1 lb filo pastry, 2 lb fresh spinach or 20 oz frozen, 1 1/2 cups crumbled feta, 1 onion, 4 green onions, 1/4 cup fresh dill, 3 eggs, 1/2 cup olive oil or melted butter

How to make it: Cook the spinach until wilted and squeeze out all the water. Mix it with the feta, onion, green onions, dill and eggs. Brush a baking tray with oil and layer 8 filo sheets, brushing each. Spread the filling, top with 8 more oiled sheets and score into squares. Bake at 375 F for 45 minutes until golden.

Savory Pie Recipes You Can Hold: Crispy Empanadas

Empanadas are little hand pies loved all over Latin America and Spain. Each country has its own style, but a classic filling is ground beef with onion, olives and boiled egg. You can bake them for a lighter meal or fry them for extra crunch. Store bought empanada discs make them quick. Fill, fold, crimp with a fork and you are done. Baked or fried, which would you choose?

You will need: 1 package empanada discs (10), 1 lb ground beef, 1 onion, 1 red bell pepper, 1 tsp cumin, 1 tsp paprika, 1/3 cup green olives chopped, 2 boiled eggs chopped, 1 egg for brushing

How to make it: Cook the beef, onion and pepper with cumin, paprika, salt and pepper until browned. Stir in the olives and eggs and let it cool. Place 2 tbsp of filling on each disc, fold and crimp with a fork. Brush with egg and bake at 400 F for 20 minutes, or fry in hot oil until golden.

Cornish Pasty

Miners in Cornwall, England took pasties down the mines because the thick crimped crust kept the filling warm for hours. The traditional filling is simple: beef, potato, swede (rutabaga) and onion, seasoned with lots of pepper. Everything goes in raw and steams inside the pastry. It is hearty, cheap and very portable. Would you pack one for work tomorrow?

You will need: 1 lb beef skirt or chuck finely diced, 1 large potato diced, 1 cup rutabaga diced, 1 onion diced, 1 tsp black pepper, 1 tsp salt, 2 tbsp butter, 2 pie crusts or homemade shortcrust, 1 egg

How to make it: Cut each crust into 2 rounds. Layer the potato, rutabaga, onion and beef on one half of each round and season well. Add a small piece of butter, fold over and crimp the edge tightly. Brush with egg, cut a small vent and bake at 400 F for 20 minutes, then at 350 F for 30 minutes.

Southern Tomato Pie

Tomato pie is a Southern summer classic, and it is one of the most surprising savory pie recipes you can make. Sliced tomatoes are salted to remove extra water, layered in a crust with herbs and covered with a cheesy topping. It is tangy, rich and full of flavor. Serve a slice with a green salad for a simple vegetarian dinner. Have you ever had pie made with tomatoes?

You will need: 1 pie crust, 4 large tomatoes sliced, 1 tsp salt, 1/2 cup basil, 1 cup shredded cheddar, 1/2 cup mozzarella, 1/2 cup mayonnaise, 2 green onions, fresh rosemary

How to make it: Blind bake the crust at 375 F for 12 minutes. Salt the tomato slices and drain them on paper towels for 20 minutes. Layer the tomatoes and basil in the crust. Mix the cheeses, mayonnaise and green onions and spread on top. Bake at 350 F for 30 minutes and rest 10 minutes before slicing.

Balkan Cheese Burek

Across the Balkans, from Bosnia to Serbia, burek is eaten for breakfast, lunch and dinner. Flaky layers of pastry hold a filling of cheese, meat or spinach, and the top bakes golden and crisp. This cheese version is soft, salty and a little creamy inside. Serve it with plain yogurt on the side, the traditional way. Would you try it with A) cheese, B) meat, or C) spinach?

You will need: 1 lb filo pastry, 2 cups crumbled feta or farmer cheese, 1 cup cottage cheese, 3 eggs, 1/2 cup plain yogurt, 1/2 cup milk, 1/2 cup melted butter or oil

How to make it: Mix the cheeses with 2 of the eggs. Brush a baking dish with butter. Layer the filo sheets, brushing each, and add cheese filling every few sheets. Whisk the last egg with the yogurt and milk and pour over the top. Bake at 375 F for 40 minutes until golden and puffed.

Savory Pie Recipes for Leftovers: Turkey Pot Pie

Thanksgiving is coming, and leftover turkey has never had a better home than this pot pie. The creamy filling uses the same method as chicken pot pie, so you can make it with your eyes closed. Toss in leftover vegetables or even a spoon of stuffing. Bake it in a deep dish with a puff pastry lid. Is turkey pot pie the best leftover meal? A) yes, B) the turkey sandwich wins.

You will need: 3 cups leftover turkey chopped, 2 cups mixed vegetables, 1 onion, 4 tbsp butter, 1/3 cup flour, 2 cups turkey or chicken broth, 1/2 cup cream, 1 tsp sage, 1 sheet puff pastry, 1 egg

How to make it: Cook the onion in butter, stir in the flour, then whisk in the broth and cream until thick. Add the turkey, vegetables and sage and season. Pour into a deep baking dish and cover with puff pastry. Cut vents and brush with egg. Bake at 400 F for 25 minutes until golden.