Savory pies are the ultimate comfort food that can transform any ordinary meal into a special occasion. Whether you’re hosting a cozy family dinner, planning a festive gathering, or simply craving something hearty and delicious, these 18 incredible recipes have you covered. From classic favorites to creative twists, get ready to discover your new go-to pie that will have everyone asking for seconds!
Classic Chicken Pot Pie
Gather your ingredients—this cozy classic transforms humble chicken and veggies into pure comfort. Get ready for that golden crust and creamy filling that hits every nostalgic note. Let’s make magic happen in your kitchen tonight.
Ingredients
– 2 cups cooked shredded chicken (I use rotisserie for maximum flavor)
– 1 cup frozen peas (thawed, they add perfect sweetness)
– 1 cup diced carrots (cut small so they cook evenly)
– 1/2 cup diced onion (yellow onions are my go-to for depth)
– 1/3 cup unsalted butter (cold butter makes the flakiest crust)
– 1/3 cup all-purpose flour (spoon and level for accuracy)
– 1 3/4 cups chicken broth (homemade if you have it!)
– 1/2 cup whole milk (room temp blends smoother)
– 1 refrigerated pie crust (I keep these stocked for quick meals)
– 1 large egg (beaten with 1 tbsp water for that glossy finish)
– 1 tsp salt (season in layers for best flavor)
– 1/2 tsp black pepper (freshly cracked adds subtle heat)
– 1/2 tsp dried thyme (rub between fingers to release oils)
Instructions
1. Preheat your oven to 425°F—hot oven equals flaky crust.
2. Melt butter in a large skillet over medium heat.
3. Add diced onions and carrots, sauté for 6 minutes until slightly softened.
4. Sprinkle flour over vegetables, cook for 1 minute while stirring constantly.
5. Gradually whisk in chicken broth until no lumps remain.
6. Pour in milk while continuing to whisk.
7. Add salt, pepper, and thyme to the sauce.
8. Cook sauce for 5 minutes until thickened enough to coat the back of a spoon.
9. Stir in shredded chicken and thawed peas.
10. Remove filling from heat and let cool slightly while preparing crust.
11. Press one pie crust into a 9-inch pie dish.
12. Pour cooled filling into the crust-lined dish.
13. Place second pie crust over filling, crimp edges with a fork to seal.
14. Cut four 1-inch slits in the top crust for steam to escape.
15. Brush entire top crust with egg wash using a pastry brush.
16. Bake at 425°F for 30-35 minutes until crust is deep golden brown.
17. Let rest for 15 minutes before slicing—this prevents soupy filling.
Keep that first bite in mind—the buttery crust shatters while the creamy filling bursts with savory chicken and sweet peas. Serve it straight from the oven with a crisp green salad, or pack leftovers for next-day lunches that taste even better.
Spinach and Feta Phyllo Pie
Satisfy those savory cravings with this flaky, cheesy masterpiece. Spinach and feta phyllo pie delivers crispy layers wrapped around a creamy, herby filling. Perfect for brunch, lunch, or that impressive potluck dish everyone begs you to bring.
Ingredients
– 1 package frozen phyllo dough, thawed overnight in the fridge—trust me, rushing this leads to torn sheets
– 10 oz fresh spinach, roughly chopped (frozen works too, just squeeze out ALL the water)
– 8 oz feta cheese, crumbled—I prefer block feta for better texture
– 1/2 cup ricotta cheese, whole milk for extra creaminess
– 1/4 cup fresh dill, chopped
– 2 tbsp extra virgin olive oil, my go-to for brushing
– 1/4 cup unsalted butter, melted
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp nutmeg, freshly grated if you have it
Instructions
1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish with olive oil.
2. In a large bowl, combine spinach, feta, ricotta, dill, garlic powder, black pepper, and nutmeg until fully mixed.
3. Unroll the phyllo dough and cover with a damp towel to prevent drying—this tip saves you from brittle sheets.
4. Place one phyllo sheet in the prepared dish, letting edges hang over the sides.
5. Brush the entire sheet lightly with melted butter using a pastry brush.
6. Repeat layering and buttering with 7 more phyllo sheets, rotating them to cover the dish evenly.
7. Spread the spinach-feta mixture evenly over the phyllo layers.
8. Layer 8 more phyllo sheets on top, buttering each one as you go.
9. Fold the overhanging edges inward and tuck them around the filling.
10. Brush the top generously with remaining butter and olive oil for maximum crispiness.
11. Use a sharp knife to score the top into 8 portions before baking—this prevents messy slicing later.
12. Bake at 375°F for 35-40 minutes until the crust is golden brown and flaky.
13. Let the pie rest for 15 minutes before slicing to set the layers properly.
Nothing beats that crackle when you slice into the golden, buttery crust. The filling stays creamy with a tangy kick from the feta, while the dill brightens every bite. Serve warm with a simple Greek salad or pack slices cold for a stellar picnic upgrade.
Beef and Guinness Pie
Melt into the coziest comfort food moment with this Beef and Guinness Pie. Imagine tender beef chunks swimming in that rich, malty stout gravy, all tucked under a golden, flaky crust. This is the ultimate cold-weather hug in pie form.
Ingredients
– 2 lbs chuck roast, cut into 1-inch cubes (I prefer chuck for its marbling and flavor)
– 1 bottle (12 oz) Guinness beer (the malty backbone of our gravy)
– 1 large yellow onion, diced (the sweet foundation)
– 2 carrots, peeled and chopped into ½-inch pieces (for a pop of color and sweetness)
– 2 celery stalks, chopped (adds that subtle earthy note)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 2 cups beef broth (low-sodium so you control the salt)
– 2 tbsp tomato paste (I always keep a tube in the fridge for quick use)
– 2 tbsp all-purpose flour (for that perfect gravy thickness)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 tsp dried thyme (rubbed between your fingers to wake up the oils)
– 1 sheet frozen puff pastry, thawed (store-bought is a lifesaver here)
– 1 large egg, beaten (room temp eggs give a smoother wash)
Instructions
1. Preheat your oven to 400°F.
2. Pat the beef cubes completely dry with paper towels—this ensures a beautiful sear.
3. Heat 1 tbsp olive oil in a large, oven-safe Dutch oven over medium-high heat until shimmering.
4. Sear the beef in a single layer, working in batches to avoid steaming, until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
5. Add the remaining 1 tbsp olive oil to the pot.
6. Sauté the onion, carrots, and celery until the onion is translucent and soft, about 5-7 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
9. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute to cook out the raw flour taste.
10. Slowly pour in the Guinness, scraping up all the browned bits from the bottom of the pot—this is flavor gold!
11. Add the seared beef back into the pot along with any accumulated juices.
12. Pour in the beef broth and stir in the dried thyme.
13. Bring the mixture to a simmer, then cover and transfer the Dutch oven to the preheated oven.
14. Braise for 1 hour and 30 minutes, or until the beef is fork-tender.
15. Remove the pot from the oven and let the filling cool slightly, about 15-20 minutes—this prevents a soggy bottom crust.
16. Increase the oven temperature to 425°F.
17. Transfer the beef filling to a 9-inch pie dish.
18. Roll out the thawed puff pastry sheet to fit over the pie dish.
19. Drape the pastry over the filling, trimming any excess and crimping the edges to seal.
20. Cut a few small slits in the center of the pastry to allow steam to escape.
21. Brush the entire pastry surface with the beaten egg for a glossy, golden finish.
22. Bake for 20-25 minutes, or until the pastry is puffed and deeply golden brown.
23. Let the pie rest for 10 minutes before serving to allow the filling to set. Perfectly flaky pastry shatters to reveal a deeply savory, melt-in-your-mouth beef filling. Pair it with buttery mashed potatoes for the ultimate cozy plate, or serve a slice alongside a simple green salad to cut through the richness.
Mushroom and Thyme Galette
Kick your basic pie game to the curb with this rustic beauty. Savory mushrooms and earthy thyme wrapped in a flaky, buttery crust—it’s the ultimate cozy-season flex. Seriously, your kitchen will smell like a French bistro in minutes.
Ingredients
– 1 ¼ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup cold unsalted butter, cubed (keep it icy—this is key for flakiness)
– ¼ cup ice water (just enough to bring the dough together)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 lb cremini mushrooms, sliced (baby bellas work great too)
– 1 small yellow onion, thinly sliced (sweet varieties add nice depth)
– 2 garlic cloves, minced (fresh only, please!)
– 1 tbsp fresh thyme leaves (strip them right off the stems)
– ½ tsp kosher salt (I prefer Diamond Crystal for even seasoning)
– ¼ tsp black pepper, freshly ground
– 1 egg, beaten (room temp helps it brush on smoothly)
Instructions
1. Combine flour and cubed cold butter in a food processor; pulse until mixture resembles coarse crumbs.
2. Drizzle in ice water, 1 tablespoon at a time, pulsing just until dough begins to clump.
3. Turn dough onto a floured surface; gently press into a disk, wrap in plastic, and chill for 30 minutes.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add sliced onions; sauté for 5 minutes until translucent and slightly softened.
6. Stir in sliced mushrooms; cook for 8–10 minutes until browned and liquid evaporates.
7. Mix in minced garlic, fresh thyme, salt, and pepper; cook 1 minute until fragrant, then remove from heat.
8. Preheat oven to 400°F and line a baking sheet with parchment paper.
9. Roll chilled dough into a 12-inch circle on a floured surface; transfer to the prepared baking sheet.
10. Spread mushroom filling evenly over dough, leaving a 2-inch border around the edges.
11. Fold dough edges over the filling, pleating as you go to create a rustic crust.
12. Brush the folded crust with beaten egg for a golden finish.
13. Bake at 400°F for 25–30 minutes until crust is deeply golden and crisp.
14. Let galette cool on the pan for 10 minutes before slicing.
Who says pastry has to be perfect? This galette celebrates the messy, flaky edges that shatter with each bite. Serve it warm with a sharp arugula salad to cut through the richness, or slice it thick for a next-day breakfast with soft-scrambled eggs.
Cheesy Bacon and Egg Breakfast Pie
Y’all, this breakfast pie is about to become your weekend obsession. Imagine flaky crust hugging cheesy bacon and perfectly set eggs—it’s basically brunch royalty that feeds a crowd with zero fuss.
Ingredients
– 1 refrigerated pie crust (I grab the rolled kind—so much easier to handle)
– 6 large eggs (room temp eggs blend smoother, trust me)
– 1 cup shredded sharp cheddar (the extra-sharp stuff gives that bold tang)
– 8 slices thick-cut bacon (crispy bacon makes all the difference here)
– 1/2 cup heavy cream (this is non-negotiable for that silky filling)
– 1/4 tsp black pepper (freshly cracked pepper for a little kick)
– 1/4 tsp salt (I use kosher salt—it disperses evenly)
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative touch.
4. Cook the thick-cut bacon in a skillet over medium heat for 8–10 minutes until crispy.
5. Transfer the bacon to a paper towel-lined plate to drain excess grease.
6. Crumble the cooled bacon into small pieces.
7. Whisk the room temperature eggs, heavy cream, salt, and black pepper in a medium bowl until fully combined.
8. Sprinkle half of the shredded sharp cheddar evenly over the bottom of the pie crust.
9. Scatter all of the crumbled bacon over the cheese layer.
10. Pour the egg mixture slowly over the bacon and cheese.
11. Top with the remaining shredded cheddar.
12. Bake at 375°F for 30–35 minutes, until the center is set and the top is golden brown.
13. Let the pie cool for 10 minutes before slicing.
Velvety eggs meld with smoky bacon and that sharp cheddar punch in every bite. Serve it warm with a drizzle of hot sauce or alongside a simple arugula salad—leftovers (if you have any) reheat like a dream for busy mornings.
Caramelized Onion and Goat Cheese Tart
Forget boring appetizers—this tart transforms humble onions into sweet, golden perfection. Fold them with creamy goat cheese on buttery puff pastry for a showstopper that’s shockingly simple. Fire up your oven and let’s get caramelizing.
Ingredients
- 1 sheet frozen puff pastry, thawed (I keep mine in the fridge for 30 minutes—no tearing!)
- 2 large yellow onions, thinly sliced (use a mandoline for paper-thin slices, trust me)
- 2 tbsp extra virgin olive oil (my go-to for rich flavor)
- 1 tbsp balsamic vinegar (adds a tangy depth that balances the sweetness)
- 4 oz goat cheese, crumbled (room temp spreads like a dream)
- 1 tsp fresh thyme leaves (skip dried—fresh herbs make it pop)
- 1 egg, beaten (room temp eggs give a glossier finish)
- 1/4 tsp kosher salt (I always use coarse salt for better distribution)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-low heat.
- Add sliced onions and salt to the skillet.
- Cook onions for 25–30 minutes, stirring every 5 minutes, until they turn deep golden brown. Tip: Don’t rush this—low heat is key for caramelization without burning.
- Stir in balsamic vinegar and cook for 1 more minute, then remove from heat.
- Unfold the puff pastry sheet onto the prepared baking sheet.
- Use a knife to score a 1-inch border around the edges (don’t cut all the way through).
- Prick the center of the pastry all over with a fork to prevent puffing.
- Spread caramelized onions evenly inside the scored border.
- Sprinkle crumbled goat cheese over the onions.
- Top with fresh thyme leaves.
- Brush the pastry border with beaten egg using a pastry brush. Tip: Egg wash gives that golden, professional-looking crust.
- Bake for 18–22 minutes, until the pastry is puffed and deep golden brown. Tip: Rotate the sheet halfway through for even browning.
- Let the tart cool on the baking sheet for 5 minutes before slicing.
The flaky, buttery crust shatters with each bite, giving way to sweet onions and tangy goat cheese. Try serving warm slices alongside a crisp arugula salad drizzled with lemon vinaigrette. This tart balances rich creaminess with savory depth—perfect for impressing guests or treating yourself.
Shepherd’s Pie with Ground Lamb
Let’s transform ground lamb into the ultimate comfort food. Layer rich, savory filling with creamy mashed potatoes. Bake until golden perfection—this shepherd’s pie delivers cozy vibes in every bite.
Ingredients
– 1 lb ground lamb (get the good stuff—fat equals flavor)
– 2 large russet potatoes, peeled and cubed (starchy varieties mash up creamiest)
– 1/2 cup whole milk, warmed (cold milk makes potatoes gummy—trust me)
– 4 tbsp unsalted butter, divided (I always save 1 tbsp for the potato topping)
– 1 yellow onion, finely diced (take your time here—even browning is key)
– 2 carrots, peeled and diced (about 1 cup for sweet balance)
– 2 cloves garlic, minced (fresh only—jarred can’t compare)
– 1 cup frozen peas (straight from freezer to filling)
– 2 tbsp tomato paste (gives that deep umami backbone)
– 1 cup beef broth (low-sodium lets you control seasoning)
– 1 tsp Worcestershire sauce (my secret flavor booster)
– 1/2 tsp dried thyme (rub between fingers to wake up the oils)
– Salt and black pepper (season in layers, not all at once)
Instructions
1. Place potato cubes in a large pot and cover with cold water by 1 inch.
2. Bring potatoes to a boil over high heat, then reduce to medium and simmer for 15 minutes until fork-tender.
3. Drain potatoes completely and return to the hot pot for 1 minute to evaporate excess moisture.
4. Mash potatoes with 3 tbsp butter and warmed milk until smooth and creamy.
5. Season mashed potatoes with 1/2 tsp salt and 1/4 tsp black pepper.
6. Preheat oven to 400°F and position rack in center position.
7. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
8. Add ground lamb and cook for 6-8 minutes, breaking into small crumbles with a wooden spoon.
9. Transfer cooked lamb to a plate using a slotted spoon, leaving 1 tbsp drippings in skillet.
10. Add diced onion and carrots to the hot drippings and cook for 7 minutes until softened.
11. Stir in minced garlic and cook for 1 minute until fragrant.
12. Push vegetables to one side and add tomato paste to empty space, cooking for 1 minute to deepen color.
13. Combine tomato paste with vegetables, then return lamb to skillet.
14. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from bottom.
15. Stir in frozen peas, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
16. Simmer filling for 5 minutes until slightly thickened.
17. Spread mashed potatoes evenly over lamb mixture, creating swirls with a fork for textured topping.
18. Dot potato topping with remaining 1 tbsp butter for extra browning.
19. Bake at 400°F for 20 minutes until filling bubbles at edges and topping develops golden spots.
20. Broil for 2-3 minutes for extra crispy top, watching closely to prevent burning.
Make that golden crust your star—it crackles under the spoon. Creamy potatoes sink into the savory lamb filling with sweet carrot and pea surprises. Serve straight from the skillet with a crisp green salad to cut through the richness.
Smoked Salmon and Dill Quiche
Haven’t you been searching for that perfect brunch showstopper? This smoked salmon and dill quiche delivers restaurant-quality elegance with home-kitchen ease. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 1 refrigerated pie crust (I always keep one in the freezer for emergencies)
– 4 large eggs (room temperature eggs blend smoother, trust me)
– 1 cup heavy cream (the secret to that custardy texture)
– 4 oz smoked salmon, chopped (I prefer wild-caught for better flavor)
– 1/4 cup fresh dill, chopped (fresh makes all the difference here)
– 1/2 cup shredded Gruyère cheese (this nutty cheese pairs perfectly with salmon)
– 1/2 tsp black pepper (freshly cracked is my go-to)
– 1/4 tsp salt (I use sea salt for cleaner flavor)
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative finish.
4. Whisk the 4 eggs in a large bowl until fully combined and slightly frothy.
5. Pour in 1 cup heavy cream while continuing to whisk.
6. Add 1/4 tsp salt and 1/2 tsp black pepper to the egg mixture.
7. Fold in the chopped smoked salmon and fresh dill.
8. Sprinkle the shredded Gruyère cheese evenly across the bottom of the pie crust.
9. Carefully pour the egg mixture over the cheese in the pie crust.
10. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
11. Let the quiche rest for 10 minutes before slicing (this prevents a runny center).
12. Use a sharp knife to cut clean slices through the flaky crust.
Perfect for brunch entertaining or meal prep magic. The flaky crust gives way to a creamy, savory filling where the smoky salmon and fresh dill truly shine. Serve it warm with a simple arugula salad, or enjoy it cold straight from the fridge—it’s equally delicious either way.
Roasted Vegetable and Pesto Pie
Brace yourself for flavor fireworks! This roasted vegetable and pesto pie transforms humble veggies into a showstopping masterpiece. Get ready to impress even the pickiest eaters with minimal effort.
Ingredients
– 1 sheet frozen puff pastry (thawed according to package directions—I always keep an extra in the freezer for emergencies)
– 2 cups mixed vegetables, chopped into 1-inch pieces (I use zucchini, bell peppers, and cherry tomatoes for color)
– 1 tbsp extra virgin olive oil (my go-to for roasting)
– 1/2 cup basil pesto (homemade or store-bought—I prefer the fresh refrigerated kind)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten (room temp eggs create the best golden crust)
– 1/2 tsp garlic powder
– 1/2 tsp dried oregano
Instructions
1. Preheat your oven to 400°F.
2. Toss the chopped vegetables with olive oil, garlic powder, and oregano in a large bowl.
3. Spread vegetables in a single layer on a baking sheet.
4. Roast vegetables for 20 minutes until slightly caramelized and tender.
5. Roll out the puff pastry on a parchment-lined baking sheet.
6. Spread pesto evenly over the pastry, leaving a 1-inch border around the edges.
7. Sprinkle mozzarella cheese over the pesto.
8. Arrange roasted vegetables over the cheese layer.
9. Top with grated Parmesan cheese.
10. Fold the pastry edges over the filling to create a rustic border.
11. Brush the pastry edges with beaten egg using a pastry brush.
12. Bake for 25 minutes until the crust is puffed and golden brown.
13. Let the pie cool for 10 minutes before slicing.
Remarkably flaky pastry gives way to vibrant, herb-kissed vegetables in every bite. The pesto adds a fresh, garlicky punch that balances the sweet roasted veggies perfectly. Serve warm slices with a simple arugula salad for the ultimate weeknight dinner that feels anything but ordinary.
Pulled Pork and BBQ Pie
Every food trend eventually gets a glow-up, and pulled pork just leveled up big time. Imagine that smoky, tender meat wrapped in flaky pastry—this is your new go-to comfort food with serious wow factor.
Ingredients
– 2 cups pulled pork (I always use leftovers from yesterday’s BBQ)
– 1 cup BBQ sauce (go for the smoky kind—it makes all the difference)
– 1 sheet frozen puff pastry (thaw it in the fridge overnight for best results)
– 1 egg (room temp eggs give the glossiest finish)
– 1/4 cup shredded cheddar cheese (sharp cheddar melts perfectly)
– 2 tbsp chopped red onion (for that nice crunch)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 2 cups pulled pork with 1 cup BBQ sauce in a medium bowl—mix until every strand is coated.
3. Roll out 1 sheet puff pastry on a lightly floured surface to about 12×12 inches.
4. Spoon the pork mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Sprinkle 1/4 cup shredded cheddar cheese and 2 tbsp chopped red onion over the pork.
6. Beat 1 egg in a small bowl and brush it along the pastry edges—this creates the perfect seal.
7. Fold the empty pastry half over the filling and press edges firmly with a fork.
8. Brush the entire top with remaining egg wash for that golden-brown finish.
9. Cut three small slits in the top to let steam escape during baking.
10. Bake at 400°F for 25-30 minutes until the pastry is puffed and deeply golden.
11. Let rest for 10 minutes before slicing—this prevents the filling from oozing out.
A flaky, buttery crust gives way to that signature smoky-sweet pulled pork in every bite. The cheese melts into the BBQ sauce creating this incredible gooey texture that’s pure comfort. Serve it sliced with extra sauce for dipping or cut into squares for the ultimate game-day appetizer.
Leek and Gruyère Tart
Zesty and sophisticated, this leek and Gruyère tart transforms humble ingredients into a showstopper. Caramelized leeks melt into nutty Gruyère, all cradled in buttery, flaky pastry—it’s the elegant dinner party star you can whip up any night of the week. Trust me, your guests will beg for the recipe after one bite.
Ingredients
- 1 sheet frozen puff pastry, thawed (I always keep a box in the freezer for last-minute cravings)
- 2 large leeks, white and light green parts only, thinly sliced (rinse them well—grit ruins the vibe)
- 1 tbsp extra virgin olive oil (my go-to for sautéing)
- 1 cup shredded Gruyère cheese (don’t skimp—this is the flavor hero)
- 2 large eggs, preferably room temp (they blend smoother into the filling)
- 1/2 cup heavy cream (for that luxurious, custardy texture)
- 1/4 tsp freshly grated nutmeg (a tiny pinch makes all the difference)
- 1/4 tsp black pepper (freshly cracked, always)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry onto the prepared baking sheet and prick it all over with a fork to prevent puffing.
- Heat olive oil in a large skillet over medium heat and add the sliced leeks.
- Sauté leeks for 8-10 minutes, stirring occasionally, until they’re soft and lightly golden—don’t rush this step; caramelization builds depth.
- Sprinkle half of the shredded Gruyère evenly over the puff pastry, leaving a 1-inch border around the edges.
- Spread the sautéed leeks in an even layer over the cheese-covered pastry.
- In a medium bowl, whisk together eggs, heavy cream, nutmeg, and black pepper until fully combined.
- Pour the egg mixture evenly over the leeks and pastry, ensuring it spreads to the edges of the cheese border.
- Top with the remaining Gruyère cheese, scattering it evenly across the surface.
- Fold the 1-inch pastry border up and over the edges of the filling to create a rustic crust.
- Bake for 25-30 minutes, or until the crust is golden brown and the center is set with no jiggle.
- Let the tart cool on the baking sheet for 10 minutes before slicing—this helps the custard set for clean cuts.
Nowhere near basic, this tart delivers a crisp, buttery crust that shatters with each bite, giving way to a creamy, savory filling. Nutty Gruyère and sweet leeks create a harmony that’s both comforting and chic. Serve it warm with a sharp arugula salad for contrast, or slice it into squares and watch it disappear at your next potluck.
Curried Lentil and Sweet Potato Pie
Mash up your meal prep game with this flavor-packed Curried Lentil and Sweet Potato Pie. Transform basic pantry staples into a cozy, golden-crusted masterpiece that’ll have everyone begging for seconds. Trust me—this veggie-forward wonder delivers serious comfort without the fuss.
Ingredients
– 1 cup dried brown lentils (rinsed well—no one wants gritty pie!)
– 2 medium sweet potatoes, peeled and cubed (about 3 cups—go for the orange-fleshed ones for maximum sweetness)
– 1 large yellow onion, diced (I always grab a sweet onion for milder flavor)
– 3 cloves garlic, minced (fresh is best—skip the jarred stuff here)
– 1 tbsp curry powder (toasted whole spices ground fresh if you’re feeling fancy)
– 1 tsp ground cumin (adds that warm, earthy backbone)
– 1/2 tsp smoked paprika (for a subtle smoky kick)
– 1/4 cup coconut milk, full-fat (shaken well—the creamy richness is key)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 pre-made pie crust, thawed (store-bought works perfectly—no shame!)
Instructions
1. Preheat your oven to 375°F—this ensures even baking from the start.
2. Heat olive oil in a large skillet over medium heat until it shimmers.
3. Add diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute exactly—don’t let it burn!
5. Add curry powder, cumin, and smoked paprika, toasting for 30 seconds to wake up the spices.
6. Pour in rinsed lentils and 2 cups water, scraping any browned bits from the pan bottom.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
8. Meanwhile, place cubed sweet potatoes in a steamer basket over boiling water and steam for 12–15 minutes until fork-tender.
9. Drain any excess water from the lentil mixture if needed—it should be thick, not soupy.
10. Mash steamed sweet potatoes with coconut milk until smooth but slightly textured.
11. Gently fold the lentil mixture into the sweet potatoes until fully combined.
12. Press the pie crust into a 9-inch pie dish, trimming any overhang.
13. Spoon the filling into the crust, spreading it evenly with the back of a spoon.
14. Bake at 375°F for 30–35 minutes until the crust is golden brown and filling is bubbly at the edges.
15. Let the pie rest for 10 minutes before slicing—this helps the layers set perfectly.
You’ll love the creamy sweet potato against the hearty, spiced lentils, all hugged by that flaky crust. Serve it warm with a crisp green salad, or pack slices for next-day lunches that actually excite you.
Tomato and Mozzarella Galette
Whip up this rustic beauty that’s easier than pie but just as stunning. We’re talking flaky crust, juicy tomatoes, and melty mozzarella—perfect for impressing guests or treating yourself. Trust me, it’s the savory star your table needs.
Ingredients
- 1 ¼ cups all-purpose flour (I always spoon and level for accuracy)
- ½ cup cold unsalted butter, cubed (keep it icy for that flaky crust)
- ¼ cup ice water (just enough to bring it together)
- 2 medium ripe tomatoes, sliced ¼-inch thick (go for heirlooms if you can—their flavor pops)
- 8 oz fresh mozzarella, sliced (the wet-packed kind gives that dreamy stretch)
- 2 tbsp extra virgin olive oil (my go-to for drizzling)
- 1 tbsp fresh basil, chopped (tear it at the last second for maximum aroma)
- ½ tsp salt (I use fine sea salt for even distribution)
- ¼ tsp black pepper (freshly cracked, always)
Instructions
- Combine 1 ¼ cups all-purpose flour and ½ tsp salt in a large bowl.
- Add ½ cup cold, cubed butter and use your fingers to press it into the flour until pea-sized crumbs form.
- Drizzle in ¼ cup ice water, 1 tbsp at a time, mixing with a fork until the dough just holds together.
- Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for 30 minutes.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll the chilled dough on a floured surface into a 12-inch circle about ⅛-inch thick.
- Transfer the dough to the prepared baking sheet.
- Arrange 8 oz sliced mozzarella in the center, leaving a 2-inch border.
- Layer 2 sliced tomatoes over the mozzarella, slightly overlapping them.
- Drizzle 1 tbsp olive oil over the tomatoes and sprinkle with ¼ tsp black pepper.
- Fold the dough edges over the filling, pleating as you go to create a rustic border.
- Brush the crust with the remaining 1 tbsp olive oil for a golden finish.
- Bake at 400°F for 25–30 minutes, until the crust is golden brown and the cheese is bubbly.
- Remove from the oven and let cool on the pan for 5 minutes.
- Top with 1 tbsp fresh chopped basil right before serving.
Keep it simple—the galette’s crust stays shatteringly crisp while the tomatoes soften into jammy perfection. That molten mozzarella pulls into glorious strings with every slice. Serve it warm with a side arugula salad, or slice it cold for a next-day picnic—it’s just as delicious.
Chicken and Mushroom Pot Pie
Let’s be real—nothing beats that golden crust cracking open to reveal creamy chicken and earthy mushrooms. This pot pie delivers comfort in every bite, perfect for those chilly evenings when you need a hug in food form.
Ingredients
- 2 cups cooked shredded chicken (I use rotisserie for maximum flavor with minimal effort)
- 1 ½ cups sliced cremini mushrooms (baby bellas add such deep earthiness)
- 1 cup frozen peas and carrots mix (the colorful confetti that makes it pop)
- ½ cup diced yellow onion (sweet when sautéed, trust me)
- 3 tbsp unsalted butter (always unsalted—you control the salt)
- ¼ cup all-purpose flour (the magic thickener)
- 1 ½ cups chicken broth (homemade if you have it, but boxed works great)
- ½ cup heavy cream (this is where the luxury happens)
- 1 store-bought pie crust (no shame—this saves so much time)
- 1 tsp fresh thyme leaves (dried works, but fresh elevates everything)
- ½ tsp garlic powder (my secret flavor booster)
- Salt and black pepper to taste (season in layers, friends)
Instructions
- Preheat your oven to 375°F—this ensures the crust bakes evenly from the start.
- Melt 3 tbsp unsalted butter in a large oven-safe skillet over medium heat.
- Add ½ cup diced yellow onion and sauté for 3–4 minutes until translucent and fragrant.
- Stir in 1 ½ cups sliced cremini mushrooms and cook for 5–6 minutes until they release their liquid and turn golden brown.
- Sprinkle ¼ cup all-purpose flour over the veggies and cook for 1 minute while stirring constantly to form a roux.
- Gradually pour in 1 ½ cups chicken broth while whisking continuously to prevent lumps.
- Add ½ cup heavy cream, 1 tsp fresh thyme leaves, and ½ tsp garlic powder, then bring to a simmer.
- Fold in 2 cups shredded chicken and 1 cup frozen peas and carrots, cooking for 2–3 minutes until heated through.
- Season with salt and black pepper, then remove from heat.
- Place the store-bought pie crust over the filling, crimping the edges against the skillet rim.
- Cut 3–4 slits in the top crust to allow steam to escape during baking.
- Bake at 375°F for 25–30 minutes until the crust is golden brown and the filling bubbles visibly through the slits.
That flaky crust shatters to reveal a creamy, savory filling where tender chicken and earthy mushrooms meld perfectly. Try serving it straight from the skillet for that rustic family-style vibe, or pair it with a crisp green salad to cut through the richness.
Ratatouille Pie with Herbed Crust
Pivot from basic ratatouille to this stunning savory pie that’ll break your Instagram feed. Layer summer’s best veggies under a flaky herbed crust—this dish transforms humble ingredients into pure elegance. Trust me, your guests will think you trained in France.
Ingredients
– 2 cups all-purpose flour (I always spoon-and-level for accuracy)
– ¾ cup cold unsalted butter, cubed (freeze it for 15 minutes first—trust me)
– 3 tbsp ice water
– 2 tbsp fresh chopped herbs like thyme and rosemary (fresh makes all the difference)
– 1 medium eggplant, sliced into ¼-inch rounds
– 2 zucchini, sliced into ¼-inch rounds
– 1 yellow bell pepper, thinly sliced
– 1 large tomato, sliced
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 3 cloves garlic, minced
– 1 tsp salt
– ½ tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Combine flour and ½ tsp salt in a large bowl.
3. Cut in cold butter cubes using a pastry cutter until pea-sized crumbs form.
4. Sprinkle in fresh herbs and mix gently.
5. Drizzle ice water over mixture 1 tbsp at a time, stirring with a fork until dough just comes together.
6. Press dough into a disc, wrap in plastic, and refrigerate for 30 minutes—this prevents shrinkage.
7. Toss eggplant, zucchini, bell pepper, and tomato with olive oil, garlic, remaining salt, and pepper.
8. Arrange vegetables in overlapping concentric circles in a 9-inch pie dish.
9. Roll out chilled dough on a floured surface to ⅛-inch thickness.
10. Drape crust over vegetables, tucking edges inside the dish.
11. Cut 4 slits in the top crust for steam escape.
12. Bake at 375°F for 45 minutes until crust is golden brown and juices bubble.
13. Let rest 15 minutes before slicing—this sets the layers perfectly.
The crust shatters with each forkful, revealing tender, garlic-kissed vegetables beneath. Serve it warm with a dollop of herbed ricotta or slice it cold for next-day lunches—it holds its structure beautifully.
Ham and Cheese Hand Pies
Craving that perfect savory snack? These ham and cheese hand pies deliver flaky, golden pockets of comfort in minutes. Customize with your favorite cheeses and serve warm for maximum satisfaction.
Ingredients
- 2 cups all-purpose flour (I always spoon and level for accuracy)
- 1 tsp salt (fine sea salt dissolves best)
- ¾ cup cold unsalted butter, cubed (keep it chilled until the last second)
- 6-8 tbsp ice water (add gradually until the dough just comes together)
- 1 cup diced cooked ham (thick-cut deli ham adds great texture)
- 1 cup shredded sharp cheddar cheese (freshly grated melts smoother)
- 1 large egg, beaten (room temp helps with even brushing)
- 1 tbsp Dijon mustard (my secret flavor booster)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Whisk together the flour and salt in a large bowl.
- Cut in the cold butter cubes using a pastry cutter until pea-sized crumbs form.
- Add ice water 1 tablespoon at a time, mixing with a fork until the dough holds together when pressed.
- Tip: Don’t overwork the dough—visible butter bits create flakiness.
- Divide the dough into 8 equal portions and roll each into a 6-inch circle on a floured surface.
- Spread about ½ teaspoon of Dijon mustard in the center of each circle, leaving a 1-inch border.
- Top each with 2 tablespoons of diced ham and 2 tablespoons of shredded cheddar.
- Tip: Avoid overfilling to prevent leaks during baking.
- Brush the edges of the dough circles with beaten egg.
- Fold each circle in half over the filling and press the edges firmly to seal.
- Crimp the edges with a fork to create a tight seal.
- Brush the tops of all hand pies with the remaining beaten egg.
- Cut three small slits in the top of each pie for steam to escape.
- Tip: Egg wash gives that golden, professional-looking finish.
- Bake for 18-22 minutes until the crust is golden brown and flaky.
- Transfer to a wire rack and let cool for 5 minutes before serving.
These hand pies emerge with a shatteringly crisp crust that gives way to a molten, savory center. The sharp cheddar and Dijon cut through the salty ham beautifully. Try dipping them in warm marinara or packing them cold for a picnic—they’re equally delicious either way.
Spicy Black Bean and Corn Empanadas
TikTok is obsessed with these handheld flavor bombs. These spicy black bean and corn empanadas deliver crispy pastry wrapped around a smoky, zesty filling that’s perfect for game day or meal prep. Get ready for your new favorite freezer-friendly snack.
Ingredients
– 2 cups all-purpose flour (I always use King Arthur for consistent results)
– ½ cup cold unsalted butter, cubed (keep it chilled for flaky layers)
– 1 large egg, beaten (room temp helps with dough elasticity)
– ¼ cup ice water (measure with ice cubes for maximum cold)
– 1 tbsp olive oil (extra virgin is my go-to for flavor)
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced (fresh only—no jarred stuff)
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup frozen corn, thawed
– 1 tsp chili powder
– ½ tsp cumin
– ¼ tsp cayenne pepper (adjust if you’re sensitive to heat)
– ½ tsp salt
– ¼ cup chopped fresh cilantro
Instructions
1. Combine 2 cups flour and ½ cup cold cubed butter in a food processor.
2. Pulse until mixture resembles coarse crumbs, about 10 pulses.
3. Add 1 beaten egg and ¼ cup ice water, then pulse just until dough forms.
4. Tip: Don’t overmix—stop as soon as the dough comes together.
5. Shape dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
6. Heat 1 tbsp olive oil in a skillet over medium heat.
7. Add 1 diced onion and cook until translucent, about 5 minutes.
8. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Add 1 can rinsed black beans, 1 cup thawed corn, 1 tsp chili powder, ½ tsp cumin, ¼ tsp cayenne, and ½ tsp salt.
10. Cook for 4 minutes, mashing some beans lightly with a spoon.
11. Tip: Partial mashing helps the filling hold together.
12. Remove from heat and stir in ¼ cup chopped cilantro.
13. Roll chilled dough to ⅛-inch thickness on a floured surface.
14. Cut into 4-inch circles using a round cutter or bowl.
15. Place 2 tbsp filling in the center of each circle.
16. Fold dough over filling and press edges with a fork to seal.
17. Tip: Chill filled empanadas for 15 minutes before baking for crispier results.
18. Arrange empanadas on a parchment-lined baking sheet.
19. Brush tops with remaining beaten egg.
20. Bake at 375°F for 20–22 minutes until golden brown.
Expect flaky, golden pastry that shatters with each bite, revealing a smoky-spicy filling with pops of sweet corn. Serve these warm with a zesty lime crema or pack them cold for a satisfying lunch—they’re just as good the next day.
Summary
Exciting, isn’t it? These 18 savory pies prove there’s a perfect recipe for every gathering. We hope you find new favorites to bake and share. Try one this week, then leave a comment telling us which pie you loved most! Don’t forget to pin this roundup to your Pinterest boards so you can easily return to these delicious ideas. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
