23 Delicious Savory Pie Recipes for Every Occasion

Hey there, pie lovers! Whether you’re craving a cozy comfort meal or need a show-stopping dish for your next gathering, savory pies are the answer. From flaky crusts to hearty fillings, we’ve rounded up 23 mouthwatering recipes that promise to delight your taste buds any day of the week. Dive in and discover your next favorite pie that’s sure to impress at any occasion!

Classic Chicken and Mushroom Pie

Feast your eyes and prepare your taste buds for a dish that’s like a warm hug on a plate—our Classic Chicken and Mushroom Pie is the comfort food hero you didn’t know you needed. With its golden, flaky crust and a creamy, savory filling, it’s the culinary equivalent of your favorite cozy sweater.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/2 cup ice water
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups cremini mushrooms, thinly sliced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large bowl, combine the flour and chilled butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Wrap the dough in plastic and chill for 30 minutes. This rest period allows the gluten to relax, ensuring a tender crust.
5. While the dough chills, heat clarified butter in a skillet over medium heat. Add chicken pieces and cook until golden brown, about 5 minutes per side.
6. Add mushrooms, thyme, salt, and pepper to the skillet. Cook until the mushrooms are soft and the chicken is cooked through, about 5 more minutes.
7. Stir in heavy cream and chicken stock, bringing the mixture to a simmer. Cook until the sauce thickens slightly, about 3 minutes. Tip: The sauce should coat the back of a spoon but still be pourable.
8. Roll out the chilled dough on a floured surface to fit your pie dish. Pour the chicken and mushroom filling into the dish, then cover with the dough, sealing the edges.
9. Cut a few slits in the top crust to allow steam to escape. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the pie rest for 10 minutes before serving. Tip: This waiting period is crucial for the filling to set, making slicing easier.

Now, the moment of truth—slice into that golden crust to reveal a creamy, dreamy filling that’s packed with tender chicken and earthy mushrooms. Serve it with a crisp green salad or, for the ultimate comfort meal, a side of buttery mashed potatoes. No matter how you plate it, this pie is sure to steal the show.

Beef and Guinness Pie

Whisk yourself away to a cozy Irish pub without leaving your kitchen with this Beef and Guinness Pie, a hearty dish that’s as fun to make as it is to devour. Perfect for those days when you want to impress your taste buds and your dinner guests with minimal effort and maximum flavor.

Ingredients

• 2 lbs chuck beef, cubed
• 1 bottle Guinness stout
• 2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 tbsp tomato paste
• 2 cups beef stock
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large bowl, combine the flour and chilled butter, using your fingers to rub them together until the mixture resembles coarse breadcrumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
4. Season the beef cubes generously with salt and pepper. In a large skillet over medium-high heat, brown the beef in batches to avoid overcrowding, ensuring a rich flavor base.
5. Remove the beef and in the same skillet, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes. Stir in the tomato paste and cook for another minute.
6. Return the beef to the skillet, pour in the Guinness and beef stock, add thyme, and bring to a simmer. Cook uncovered for 1.5 hours, or until the beef is tender and the sauce has thickened. Tip: Skim off any excess fat for a cleaner taste.
7. Roll out the chilled dough on a floured surface to fit your pie dish. Fill with the beef mixture, cover with the dough, and crimp the edges to seal. Cut a few slits on top to allow steam to escape.
8. Bake for 30-35 minutes, or until the crust is golden brown and flaky. Tip: Brush the crust with an egg wash for extra shine.

Delight in the rich, savory flavors and the tender beef enveloped in a flaky, buttery crust. Serve this pie with a side of mashed potatoes or a simple green salad to round out the meal, and don’t forget a glass of Guinness to keep the theme going!

Spinach and Feta Filo Pie

Oh, the joys of biting into something that’s both crispy and creamy, where each forkful is a little adventure. Our Spinach and Feta Filo Pie is that magical dish where flaky meets fluffy, and your taste buds throw a party.

Ingredients

• 1 lb fresh spinach, thoroughly washed and stems removed
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 tsp nutmeg, freshly grated
• 1/4 tsp black pepper, freshly ground
• 8 sheets filo dough, thawed according to package instructions

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large skillet over medium heat, wilt the spinach in batches until all is cooked down, about 3 minutes per batch. Tip: Press out excess water from the spinach to prevent a soggy pie.
3. In a mixing bowl, combine the wilted spinach, feta, ricotta, beaten eggs, nutmeg, and black pepper. Mix until well incorporated.
4. Carefully lay one sheet of filo dough into the prepared pie dish, allowing the edges to overhang. Brush lightly with melted clarified butter. Repeat with 4 more sheets, layering and buttering each.
5. Spread the spinach and cheese mixture evenly over the layered filo in the dish.
6. Top with the remaining 3 sheets of filo, again brushing each with butter. Fold the overhanging edges over the top to seal the pie.
7. Bake for 35-40 minutes, or until the top is golden brown and crispy. Tip: Let the pie rest for 10 minutes before slicing to ensure clean cuts.
8. For an extra golden finish, brush the top with a little more melted butter halfway through baking. Tip: Serve with a dollop of Greek yogurt for a tangy contrast.

Flaky, golden layers give way to a lush, savory filling that’s rich with the tang of feta and the earthiness of spinach. Try serving a slice atop a salad for a hearty lunch that’s anything but ordinary.

Lamb and Potato Pie

Lamb and potato pie? More like ‘lamb and potato YUM,’ am I right? This hearty, flaky-crusted masterpiece is the culinary equivalent of a warm hug on a chilly evening, and trust me, your taste buds will be sending you thank-you notes.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 large pasture-raised egg, lightly beaten for egg wash
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large skillet over medium heat, brown the ground lamb until no pink remains, about 5 minutes. Drain excess fat and set aside.
3. In the same skillet, melt 2 tbsp of the butter over medium heat. Add the diced potatoes and cook until slightly tender, about 10 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Sprinkle the flour over the potatoes, stirring to coat evenly. Gradually whisk in the milk and heavy cream, then add the rosemary, thyme, and nutmeg. Cook until the mixture thickens, about 5 minutes.
5. Return the lamb to the skillet, stirring to combine. Season with salt and pepper to taste. Remove from heat.
6. Roll out your pie crust and line the prepared pie dish. Fill with the lamb and potato mixture, then cover with the top crust. Seal the edges, cut slits in the top, and brush with the beaten egg.
7. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Tip: Place a baking sheet underneath to catch any drips.
8. Let the pie rest for 10 minutes before serving. Tip: This allows the filling to set, making slicing easier.

Heavenly doesn’t even begin to cover it—this pie boasts a flaky, buttery crust encasing a rich, savory filling where the lamb and potatoes play the lead roles in a symphony of flavors. Serve it with a side of sharp arugula salad to cut through the richness, and watch as it disappears before your eyes.

Vegetable Pot Pie

Unbelievably comforting and packed with garden goodness, this vegetable pot pie is your ticket to a flaky, buttery paradise. It’s like a hug in a dish, but with more vegetables and less awkwardness.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 tbsp olive oil
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1 cup diced russet potatoes
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and salt. Add chilled, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough will make it tough.
3. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and potatoes. Cook until vegetables are slightly softened, about 5 minutes.
5. Add garlic and cook for 1 minute until fragrant. Sprinkle 2 tablespoons flour over vegetables, stirring to coat.
6. Slowly pour in vegetable broth and heavy cream, stirring constantly. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
7. Stir in peas, thyme, salt, and pepper. Remove from heat and let cool slightly.
8. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer dough to dish, trimming edges if necessary.
9. Pour vegetable filling into the crust. Roll out the second disc of dough and place over filling. Seal edges and cut slits in the top to vent.
10. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
11. Let cool for 10 minutes before serving. Tip: For an extra golden crust, brush the top with an egg wash before baking.

So flaky, so flavorful, and so full of veggies, this pot pie is a masterpiece of comfort food. Serve it with a crisp green salad to cut through the richness, or go all-in and enjoy it as is—no judgment here.

Cheesy Broccoli and Cauliflower Pie

Feast your eyes on this golden, bubbling masterpiece that’s about to become your new comfort food obsession. It’s the kind of dish that makes you forget you’re eating your veggies—because they’re smothered in cheese and baked into a pie. Who said healthy eating had to be boring?

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 4-6 tbsp ice water
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup Gruyère cheese, grated
• 2 cups broccoli florets, blanched
• 2 cups cauliflower florets, blanched
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Trim the edges, then prick the base with a fork. Chill for 15 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
6. In a bowl, whisk together the heavy cream, beaten eggs, both cheeses, salt, pepper, and nutmeg until smooth.
7. Arrange the blanched broccoli and cauliflower florets in the pre-baked crust. Pour the cheese mixture over the vegetables, ensuring they’re evenly coated.
8. Bake for 35-40 minutes, or until the filling is set and the top is golden brown. Tip: Let the pie rest for 10 minutes before slicing to ensure clean cuts.

Perfectly creamy with a satisfying crunch from the veggies, this pie is a textural dream. Serve it with a crisp green salad for a meal that’s as balanced as it is indulgent.

Pork and Apple Pie

Just when you thought pies couldn’t get any more American, here comes a twist that’ll have your taste buds doing the electric slide—Pork and Apple Pie, where savory meets sweet in a flaky, buttery crust that’s nothing short of a hug for your soul.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp sea salt
• 3/4 cup unsalted butter, chilled and diced
• 6-8 tbsp ice water
• 1 lb ground pork, pasture-raised
• 2 medium Granny Smith apples, peeled, cored, and finely diced
• 1/2 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly golden crust.
2. In a large mixing bowl, combine the sifted all-purpose flour and sea salt. Add the chilled, diced unsalted butter, working it into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough leads to toughness, so handle with care.
4. Divide the dough in half, wrap each in plastic, and refrigerate for at least 30 minutes to relax the gluten.
5. While the dough chills, heat clarified butter in a skillet over medium heat. Add the ground pork, cooking until no pink remains, about 5-7 minutes.
6. Stir in the diced Granny Smith apples, brown sugar, ground cinnamon, and ground nutmeg, cooking for another 3 minutes until the apples soften slightly. Tip: The sugar will caramelize, adding depth to the filling.
7. Roll out one half of the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
8. Fill the crust with the pork and apple mixture, spreading evenly.
9. Roll out the remaining dough for the top crust, placing it over the filling. Seal and crimp the edges, then brush with the lightly beaten egg wash for a glossy finish. Tip: Cut a few slits in the top to allow steam to escape.
10. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.

Now, this pie emerges from the oven like a culinary masterpiece—flaky crust giving way to a savory-sweet filling that’s both comforting and sophisticated. Serve it with a dollop of crème fraîche to cut through the richness, or go full Americana with a scoop of vanilla bean ice cream melting into the warm spices.

Turkey and Cranberry Pie

Ready to turn your leftover turkey into a showstopper? This Turkey and Cranberry Pie is the ultimate comfort food with a festive twist, perfect for when you’re craving something hearty yet slightly fancy without the fuss.

Ingredients

• 2 cups shredded cooked turkey
• 1 cup whole berry cranberry sauce
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 cup all-purpose flour
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the shredded turkey, cranberry sauce, heavy cream, and thyme leaves, mixing gently to avoid breaking the turkey shreds.
3. For the crust, mix the flour, sea salt, and black pepper in a separate bowl, then incorporate the clarified butter until the mixture resembles coarse crumbs.
4. Add the lightly beaten egg to the flour mixture, stirring until a dough forms. Tip: If the dough feels too dry, a splash of cold water can help bring it together.
5. Roll out two-thirds of the dough to line a 9-inch pie dish, ensuring an even layer that covers the bottom and sides.
6. Pour the turkey and cranberry mixture into the pie crust, spreading it evenly.
7. Roll out the remaining dough to create a lattice or full top crust, sealing the edges with a fork or your fingers for a decorative touch.
8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips and make cleanup a breeze.
9. Let the pie rest for 10 minutes before slicing to allow the filling to set. Tip: This patience-testing step ensures each slice holds its shape beautifully.

This pie boasts a flaky, buttery crust encasing a juicy, tangy-sweet filling that’s a riot of textures and flavors. Serve it with a dollop of whipped cream or a side of roasted Brussels sprouts for a meal that’s as balanced as it is indulgent.

Salmon and Dill Pie

Oh, the joys of combining the ocean’s bounty with the garden’s freshness in one glorious dish! This Salmon and Dill Pie is your ticket to a flaky, flavorful adventure that’ll have your taste buds dancing the tango.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 lb fresh salmon fillet, skinless and cubed
• 1/2 cup fresh dill, finely chopped
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, combine the sifted all-purpose flour and diced unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so handle it as little as possible.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and sides.
5. In a separate bowl, mix the cubed salmon, chopped dill, heavy cream, lightly beaten eggs, sea salt, and black pepper until well combined.
6. Pour the salmon mixture into the prepared pie crust, spreading it evenly.
7. Dot the top of the filling with small pieces of clarified butter for added richness.
8. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is set. Tip: A knife inserted into the center should come out clean when it’s done.
9. Let the pie cool for 10 minutes before slicing. This allows the filling to set properly, making it easier to serve.

Buttery, flaky crust gives way to a creamy, herb-infused salmon filling that’s nothing short of divine. Serve it with a crisp green salad or a glass of chilled white wine for a meal that’s as elegant as it is comforting.

Caramelized Onion and Goat Cheese Pie

Picture this: a golden, flaky crust cradling a luscious filling of sweet, slow-cooked onions and creamy goat cheese, a dish so divine it’ll make you forget all about your carb-counting resolutions. Perfect for those days when only something indulgent will do, this pie is a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tablespoons ice water
• 2 tablespoons clarified butter
• 4 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 4 ounces fresh goat cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon kosher salt.
2. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 4 tablespoons ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to fit a 9-inch pie dish. Trim and crimp edges.
5. In a large skillet over medium heat, melt 2 tablespoons clarified butter. Add 4 thinly sliced yellow onions and 1 teaspoon granulated sugar. Cook, stirring occasionally, until caramelized, about 25 minutes.
6. Spread the caramelized onions over the pie crust. Top with 4 ounces crumbled goat cheese.
7. In a small bowl, whisk together 2 lightly beaten pasture-raised eggs and 1/4 cup heavy cream. Pour over the onions and cheese.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

Every bite of this pie offers a harmonious blend of sweet, savory, and tangy flavors, with a texture that’s both creamy and crisp. Serve it warm with a drizzle of balsamic reduction for an extra touch of elegance.

Bacon and Egg Pie

Every now and then, we stumble upon a dish that’s so gloriously indulgent, it feels like a hug from the inside. Enter the Bacon and Egg Pie, a savory masterpiece that’s equal parts breakfast hero and dinner champion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 6 slices thick-cut bacon, chopped
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with clarified butter.
2. In a large bowl, combine the sifted flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Trim the edges, leaving a 1-inch overhang, then crimp as desired.
5. In a skillet over medium heat, cook the chopped bacon until crispy. Drain on paper towels.
6. Whisk together the lightly beaten eggs, heavy cream, black pepper, and sea salt in a bowl. Tip: For extra fluffiness, let the mixture sit for 5 minutes before pouring into the crust.
7. Sprinkle the cooked bacon evenly over the bottom of the pie crust, then gently pour the egg mixture over the bacon.
8. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Tip: Check for doneness by inserting a knife in the center; it should come out clean.

Yum! This Bacon and Egg Pie emerges from the oven with a golden, flaky crust encasing a creamy, bacon-studded filling. Serve it warm with a drizzle of hot sauce or a side of arugula salad for a delightful contrast of flavors and textures.

Curried Lentil Pie

Mmm, imagine a dish that wraps the cozy warmth of curry in the comforting embrace of a pie crust—yes, we’re talking about a Curried Lentil Pie that’s here to spice up your life in the most delicious way possible.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 cup coconut milk
• 1 cup vegetable broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 package (14 oz) frozen puff pastry, thawed
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and set aside.
3. Heat the clarified butter in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for 5 minutes until the onion is translucent.
4. Stir in the curry powder, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
5. Add the cooked lentils, coconut milk, vegetable broth, salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the mixture thickens. Remove from heat.
6. Roll out one sheet of puff pastry to fit the pie dish, pressing it into the bottom and up the sides. Trim any excess pastry.
7. Pour the lentil mixture into the pastry-lined dish. Brush the edges of the pastry with the beaten egg.
8. Roll out the second sheet of puff pastry and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
9. Brush the top of the pie with the remaining beaten egg. Bake for 30-35 minutes, or until the pastry is golden brown and puffed.

Zesty and hearty, this Curried Lentil Pie boasts a flaky, buttery crust encasing a richly spiced, creamy lentil filling. Serve it with a dollop of yogurt or a crisp salad to cut through the richness for a meal that’s as satisfying as it is flavorful.

Sweet Potato and Black Bean Pie

Ever stumbled upon a dish that’s both a hug for your soul and a high-five for your taste buds? That’s exactly what this Sweet Potato and Black Bean Pie brings to the table—a cozy, flavorful masterpiece that’s as nutritious as it is delicious.

Ingredients

• 2 cups mashed sweet potatoes, roasted and peeled
• 1 cup black beans, cooked and drained
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Salt, to precise taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with clarified butter.
2. In a large bowl, combine the mashed sweet potatoes, black beans, cheddar cheese, heavy cream, and lightly beaten eggs. Mix until fully incorporated.
3. Season the mixture with smoked paprika, ground cumin, cayenne pepper, and a precise amount of salt, ensuring a balanced flavor profile.
4. Pour the mixture into the prepared pie dish, smoothing the top with a spatula for an even layer.
5. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the center is set.
6. Let the pie cool for 10 minutes before slicing to allow the flavors to meld beautifully.

Light as a feather yet rich in flavor, this pie boasts a creamy texture with a hint of spice that dances on the palate. Serve it with a dollop of sour cream or a side of crisp greens for an extra layer of delight.

Chicken and Leek Pie

Unbelievably comforting and packed with flavor, this Chicken and Leek Pie is the culinary hug you didn’t know you needed. Perfect for those days when only buttery, flaky pastry and creamy filling will do, it’s a dish that promises to be the star of any dinner table.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/2 tsp fine sea salt
• 1/4 cup ice water
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced
• 2 large leeks, white and light green parts only, thinly sliced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1 tbsp fresh thyme leaves
• 1 tsp Dijon mustard
• 1/2 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp fine sea salt. Add 1 cup chilled, diced unsalted butter, rubbing it into the flour until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes. Tip: Keeping the butter cold ensures a flaky pastry.
3. Preheat oven to 375°F. In a skillet over medium heat, melt 2 tbsp clarified butter. Add 1 lb diced chicken thighs, cooking until golden, about 5 minutes. Remove and set aside.
4. In the same skillet, add 2 thinly sliced leeks, cooking until soft, about 3 minutes. Tip: Don’t rush the leeks; their sweetness develops with patience.
5. Return chicken to the skillet. Stir in 1 cup heavy cream, 1/2 cup chicken stock, 1 tbsp fresh thyme, 1 tsp Dijon mustard, and 1/2 tsp black pepper. Simmer until slightly thickened, about 5 minutes.
6. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the chicken mixture into the dish, then cover with the pastry. Trim edges, crimp, and brush with 1 lightly beaten egg.
7. Bake for 35-40 minutes, until the pastry is golden and the filling is bubbling. Tip: Let it rest for 10 minutes before serving to allow the filling to set.

Creamy, savory, and encased in a buttery crust, this pie is a masterpiece of comfort food. Serve it with a crisp green salad to cut through the richness, or go all-in with a side of mashed potatoes for the ultimate cozy meal.

Mushroom and Thyme Pie

Yummy doesn’t even begin to cover it—this Mushroom and Thyme Pie is the cozy, flaky hug your taste buds didn’t know they needed. Packed with earthy mushrooms and aromatic thyme, it’s a dish that sings with flavor and begs for a second slice.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 tbsp olive oil
• 1 lb mixed wild mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the flour and salt. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat the oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until golden, about 5 minutes.
4. Add the garlic and thyme, cooking for another minute until fragrant. Stir in the heavy cream, salt, and pepper, then remove from heat.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
6. Fill the crust with the mushroom mixture. Brush the edges with the beaten egg for a golden finish.
7. Bake for 25-30 minutes, or until the crust is golden and flaky.

Crisp, buttery crust gives way to a creamy, umami-packed filling that’s downright irresistible. Serve it warm with a side of crisp greens for a meal that’s as beautiful as it is delicious.

Steak and Kidney Pie

Look no further for a dish that packs a punch of flavor and a dash of British charm, the Steak and Kidney Pie is here to steal the show at your dinner table. With its rich, savory filling encased in a buttery, flaky crust, it’s the culinary equivalent of a warm hug on a chilly evening.

Ingredients

• 1 1/2 lbs beef chuck, cut into 1-inch cubes
• 1/2 lb beef kidney, cleaned and diced
• 2 tbsp clarified butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. Season the beef chuck and kidney pieces generously with salt and pepper, ensuring every piece is well-coated for maximum flavor.
3. Heat the clarified butter in a large skillet over medium-high heat until it shimmers, indicating it’s hot enough to sear the meat.
4. Sear the beef and kidney in batches to avoid overcrowding, about 3-4 minutes per side, until a deep brown crust forms. Tip: Don’t rush this step; the crust adds depth to the pie’s flavor.
5. Remove the meat and set aside. In the same skillet, sauté the onion and garlic until translucent, about 5 minutes, scraping up any browned bits for extra flavor.
6. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
7. Gradually whisk in the beef stock and Worcestershire sauce, bringing the mixture to a simmer. Tip: Whisk continuously to prevent lumps for a smooth gravy.
8. Return the meat to the skillet, add the thyme, and simmer gently for 1.5 hours, or until the meat is tender. Tip: Covering the skillet slightly ajar allows the sauce to reduce without drying out.
9. Transfer the filling to a pie dish, top with the puff pastry, trimming any excess. Brush the pastry with the beaten egg for a golden finish.
10. Bake for 25-30 minutes, until the pastry is puffed and golden brown.

Unbelievably tender meat swimming in a rich, savory gravy, all tucked under a golden, flaky crust—this Steak and Kidney Pie is a masterpiece of comfort food. Serve it with a side of mashed potatoes to soak up every last drop of that delicious gravy, or go bold with a pint of stout on the side for the ultimate British pub experience at home.

Ratatouille Pie

Picture this: a dish so vibrant, it could double as a centerpiece, and so delicious, it’ll have your guests forgetting their manners. Ratatouille Pie is here to turn your dinner into a scene straight out of a gourmet magazine, with layers of summer veggies playing the lead role.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 4 tbsp ice water
• 1 medium eggplant, thinly sliced
• 2 zucchinis, thinly sliced
• 2 yellow squashes, thinly sliced
• 3 Roma tomatoes, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup grated Gruyère cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the sifted flour and chilled, cubed butter. Pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Turn the dough onto a floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
5. Roll out the dough to fit a 9-inch pie dish. Trim and crimp the edges, then blind bake for 15 minutes.
6. While the crust bakes, toss the sliced eggplant, zucchinis, yellow squashes, and tomatoes with olive oil, minced garlic, thyme, salt, and pepper.
7. Remove the crust from the oven. Arrange the vegetable slices in concentric circles over the crust, alternating colors for visual appeal. Tip: Start from the outside and work your way in for a neat presentation.
8. Sprinkle grated Gruyère cheese over the top.
9. Bake for 35-40 minutes, until the crust is golden and the vegetables are tender. Tip: Let the pie rest for 10 minutes before slicing to ensure clean cuts.

The Ratatouille Pie emerges from the oven with a buttery crust that shatters at the touch, giving way to layers of melt-in-your-mouth vegetables, each bite infused with the earthy aroma of thyme and the sharpness of Gruyère. Serve it with a dollop of crème fraîche for a touch of luxury, or enjoy it as is for a taste of summer in every forkful.

Cheese and Onion Pie

Absolutely no one can resist the comforting embrace of a Cheese and Onion Pie, especially when it’s as flaky and flavorful as this one. It’s the culinary equivalent of a warm hug from your grandma, if your grandma was a pastry chef with a penchant for sharp cheddar.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 large yellow onion, thinly sliced
• 2 cups sharp cheddar cheese, grated
• 1/2 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit your pie dish, then gently press it into the dish. Trim any excess dough from the edges.
5. In a skillet over medium heat, sauté the thinly sliced yellow onion until translucent, about 5 minutes. Let it cool slightly.
6. Layer the sautéed onions and grated sharp cheddar cheese in the pie crust, alternating between the two.
7. In a small bowl, whisk together the whole milk, lightly beaten pasture-raised eggs, sea salt, and freshly ground black pepper. Pour this mixture over the onions and cheese in the pie crust. Tip: For an extra golden top, brush the crust with a little beaten egg before baking.
8. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Let the pie rest for 10 minutes before slicing to ensure clean cuts.

Zesty and rich, this Cheese and Onion Pie boasts a creamy interior with a crisp, buttery crust that’s downright irresistible. Serve it with a simple green salad to cut through the richness, or go all out and pair it with a tangy pickle for the ultimate comfort food experience.

Chicken and Corn Pie

Venture into the realm of comfort food with a twist that’ll make your taste buds dance—Chicken and Corn Pie, where juicy meets creamy in a flaky embrace. It’s the culinary equivalent of a warm hug, but with more butter and a side of sass.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/2 tsp fine sea salt
• 4-6 tbsp ice water
• 1 1/2 cups cooked chicken, shredded (preferably from a rotisserie chicken for maximum flavor)
• 1 cup sweet corn kernels (fresh or frozen, but let’s be real, fresh is best)
• 1/2 cup heavy cream
• 1/4 cup chicken stock
• 1 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get baking.
2. In a large bowl, whisk together the flour and salt. Add the chilled butter cubes and work them into the flour with your fingertips until the mixture resembles coarse crumbs. Tip: Keep those butter cubes cold for a flakier crust.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap it in plastic and chill for 30 minutes. Patience is a virtue, especially in pie-making.
4. While the dough chills, heat clarified butter in a skillet over medium heat. Add the chicken, corn, thyme, and pepper, sautéing until the corn is slightly caramelized, about 5 minutes.
5. Stir in the heavy cream and chicken stock, simmering until the mixture thickens slightly, about 3 minutes. Remove from heat and let it cool slightly.
6. Roll out the chilled dough on a floured surface to fit your pie dish. Transfer the dough to the dish, trim the edges, and pour in the chicken and corn mixture.
7. Brush the edges of the crust with the beaten egg for that golden, glossy finish. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie rest for 10 minutes before slicing. This isn’t just polite; it’s practical—no one likes a runny pie.

Golden, flaky, and bursting with creamy, corny goodness, this pie is a showstopper. Serve it with a crisp green salad to cut through the richness, or go all in and pair it with a chilled glass of your favorite white wine. Because why not?

Lamb and Mint Pie

Yikes, have you ever had a dish so good it made you want to write home about it? That’s exactly what happened to us with this Lamb and Mint Pie—a dish that’s as bold in flavor as it is in personality. Perfect for those who like their meals with a side of drama and a sprinkle of fun.

Ingredients

• 1.5 lbs ground lamb, preferably grass-fed
• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, chilled
• 1/4 cup fresh mint leaves, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 1 cup whole milk
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the ground lamb to the skillet, breaking it apart with a wooden spoon. Cook until browned, approximately 8 minutes. Tip: Drain excess fat for a leaner pie.
4. Stir in the chopped mint, sea salt, and black pepper. Remove from heat and set aside to cool slightly.
5. In a mixing bowl, combine sifted flour and chilled clarified butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
6. Add the lightly beaten egg and milk to the flour mixture, stirring until a dough forms. Tip: Handle the dough as little as possible to keep it tender.
7. Roll out two-thirds of the dough on a floured surface to line a 9-inch pie dish. Spoon the lamb mixture into the crust.
8. Roll out the remaining dough to cover the pie. Seal the edges by crimping with a fork or your fingers. Cut a few slits on top for steam to escape.
9. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown. Tip: Let the pie rest for 10 minutes before slicing to allow the filling to set.

The crust should be flaky and buttery, with a filling that’s rich and aromatic, thanks to the mint. Serve it with a side of sharp arugula salad to cut through the richness, or go all out with a dollop of mint-infused yogurt on top for an extra zing.

Tomato and Basil Pie

Absolutely nothing says summer quite like a Tomato and Basil Pie, except maybe the sunburn you’ll get forgetting to reapply sunscreen while you’re too busy savoring every bite of this savory masterpiece. It’s the kind of dish that makes you wonder why pies are usually sweet when they can be this outrageously good with just tomatoes, basil, and a whole lot of love.

Ingredients

• 1 9-inch pre-baked pie crust, cooled
• 2 cups heirloom tomatoes, thinly sliced
• 1/2 cup fresh basil leaves, chiffonade
• 1 cup whole milk ricotta cheese
• 1/2 cup mayonnaise
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup Parmesan cheese, finely grated
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium mixing bowl, combine the ricotta cheese, mayonnaise, cheddar cheese, Parmesan cheese, beaten egg, Dijon mustard, sea salt, and black pepper. Whisk until the mixture is smooth and homogenous.
3. Layer the thinly sliced heirloom tomatoes at the bottom of the pre-baked pie crust, overlapping slightly for a beautiful presentation.
4. Spread the ricotta mixture evenly over the tomatoes, using a spatula to smooth the top.
5. Sprinkle the chiffonade basil leaves over the ricotta mixture, gently pressing them in to adhere.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the pie is set. A tip: if the edges of the crust begin to brown too quickly, cover them with aluminum foil.
7. Allow the pie to cool for at least 10 minutes before slicing to ensure clean cuts. Another tip: for an extra flavor boost, drizzle with a bit of high-quality olive oil before serving.
8. Serve warm or at room temperature. A final tip: pair with a crisp, green salad to balance the richness of the pie.

Zesty and vibrant, this Tomato and Basil Pie is a celebration of summer flavors, with the creamy ricotta mixture perfectly complementing the juicy tomatoes and aromatic basil. Try serving it at your next picnic or potluck, and watch it disappear before your eyes.

Sausage and Pepper Pie

Buckle up, buttercups, because we’re about to dive into a dish that’s as hearty as your Aunt Edna’s handshake – the Sausage and Pepper Pie. This isn’t just any pie; it’s a flaky, savory masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 lb Italian sausage, casings removed
• 2 cups bell peppers, julienned
• 1 cup onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, stirring until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Trim the edges, leaving a 1-inch overhang, then crimp as desired. Chill for 30 minutes.
5. In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Remove and set aside.
6. In the same skillet, sauté the bell peppers and onion until soft, about 5 minutes. Add the garlic and cook for another minute. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. Whisk together the heavy cream, eggs, and smoked paprika in a bowl. Season with salt and pepper.
8. Layer the sausage and pepper mixture in the chilled pie crust. Pour the egg mixture over the top.
9. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Let the pie rest for 10 minutes before slicing to allow the filling to set.

Now, let’s talk about the magic of this pie. The crust? Flaky enough to make a pastry chef proud. The filling? A savory symphony of sausage and peppers that’s downright addictive. Serve it up with a side of sass and watch it disappear.

Wild Mushroom and Truffle Pie

Savory, sumptuous, and slightly sinful, this Wild Mushroom and Truffle Pie is the culinary equivalent of a bear hug from your favorite aunt—unexpectedly comforting and impossible to resist. Packed with earthy flavors and a luxurious truffle twist, it’s the pie that promises to steal the show at any dinner table.

Ingredients

• 2 cups wild mushrooms, finely chopped
• 1 tbsp black truffle oil
• 1/2 cup clarified butter
• 1 1/2 cups all-purpose flour
• 1/4 tsp sea salt
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 tbsp fresh thyme, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large skillet over medium heat, sauté the wild mushrooms in 1 tbsp of clarified butter until they release their moisture and become golden, about 5 minutes. Tip: Avoid overcrowding the pan to ensure each mushroom piece gets perfectly browned.
3. Whisk together the flour and sea salt in a large mixing bowl. Gradually incorporate the remaining clarified butter until the mixture resembles coarse crumbs.
4. Press the flour mixture firmly into the bottom and up the sides of the prepared pie dish to form a crust. Bake for 10 minutes until lightly golden. Tip: Use the back of a spoon to smooth the crust for an even bake.
5. In a separate bowl, combine the beaten eggs, heavy cream, truffle oil, and thyme. Stir in the sautéed mushrooms.
6. Pour the filling into the pre-baked crust and return to the oven. Bake for 25 minutes, or until the filling is set and the top is lightly golden. Tip: Let the pie rest for 5 minutes before slicing to ensure clean cuts.

Outrageously rich with a velvety texture, this pie pairs beautifully with a crisp green salad or a glass of your favorite white wine. The truffle oil elevates the mushrooms to new heights, making each bite a decadent experience.

Conclusion

Unquestionably, this roundup of 23 savory pie recipes offers something for every taste and occasion, from cozy family dinners to festive gatherings. We hope these delicious ideas inspire your next baking adventure. Don’t forget to leave a comment with your favorite pie, and share the love by pinning this article on Pinterest. Happy baking!