26 Savory Pies You've Gotta Try
Next to a flaky golden crust, the best thing about pie is that the beloved pastry can host a variety of flavors and fillings. Want to dump the contents of pizza in phyllo dough? Yes, you do, and the result is delicious. Need to use up a bunch of ripe tomatoes? Transform them into pie. We've got nothing against the sweeter staples like apple and pumpkin, but it's time to stop overlooking these savory pies.
Paleo Southern-Style Tomato Pie
This modern take on the traditional tomato pie starts with a gluten-free crust that is buttery, delightfully crumbly, and, even better—tastes like bacon. Anyone who’s been saving their bacon grease after weekend recent breakfasts is in luck, because now is the time to let it shine.
Supreme Pizza Pie
As it turns out, loading all of the cheesy supreme pizza goodness into a flaky crust makes for one supremely delicious pot pie.
Shrimp Alfredo Pot Pie
Creamy, luscious, and very rich, this pot pie is super delicious and highly comforting. Store-bought Alfredo sauce makes prep a breeze.
Shortcut Southern Tomato Pie
When you’re working with juicy, ripe summer tomatoes, there’s really no need for fuss. We keep it simple in this no-frills tomato pie recipe by utilizing store-bought pie crust and pimiento cheese. We found that a thick pimiento cheese, such as Palmetto brand, works best for this recipe.
Best Damn Chicken Pot Pie
The name says it all—this pot pie is damn delicious! This crowd-winning chicken pot pie recipe comes from Julie Grimes’s $10 Dinners: Delicious Meals for a Family of 4 that Don't Break the Bank; grab a copy today for more budget-friendly recipes that taste like a million bucks.
Chicken Chili Pot Pie
This hearty and comforting chicken chili is made with poblano chiles and butternut squash. You can make individual servings in 10-ounce ramekins or one large pot pie using a 3-quart baking dish. Either way, everyone will love the puffed, cheesy cilantro-grits crust.
Airy and tender with a crisp exterior, homemade focaccia makes a perfect base for simple homemade pizza. Plus, it is a great beginner bread for inexperienced bakers as the dough is fairly simple to prepare and work with. (Not to mention, with enough olive oil and salt, even a not-great focaccia is still pretty tasty.)
Herbed Goat Cheese and Ricotta Mini Pies
Why settle for a piece when you can have the whole pie? Filled with fresh herbs and cheesy goodness, these savory mini pies are the perfect dish for any brunch gathering. Using store-bought pie dough keeps this recipe super simple to make, but feel free to use your favorite homemade pie dough if you prefer.
Green Tomato Mincemeat Pie
When tobacco and textiles ruled the South, mincemeat pie was the crown jewel of holiday celebrations. The boozy, heavily spiced, fruit-and-meat fillings preserved meat without smoking or salting. Our green tomato mincemeat calls for less alcohol, but we’ve made up for it with Bourbon-Pecan Ice Cream.
Chicken Pot Pie
You can't go wrong serving a classic Chicken Pot Pie for a weeknight dinner.
In this riff on spaghetti pie, zucchini "noodles" stand in for pasta.
Tomato Pie with Fresh Corn & Herbs
A tomato pie is a delicious creation--almost as good as the first tomato sandwich of the season. Every summer, I look forward to it. If you've never heard of a tomato pie, think of it as an eggless quiche. Trust me, it will become your new favorite.
Shrimp 'n' Grits Pie
Take this classic Southern comfort food to the next level by transforming it into a pie. The indulgent twist on shrimp and grits is ready in just under two hours.
Double-Crust Chicken Pot Pies
We doubled the best part of a pot pie—the crust—for an indulgent take on a classic dish. Par-baking the bottom crust ensures that it stays golden and crisp, not soggy.
Spinach and Cheese Hand Pies Are Savory Pop Tarts
When it comes to shortcut recipes, store-bought pie dough trumps everything. (BTW, it’s not just for pies!) With the help of prepared dough, these spinach and cheese hand pies come together in just 30 minutes. Danielle Oron, author of Modern Israeli Cooking, made these portable breakfast pies to please kids and adults alike.
Chicken-and-Vegetable Hand Pies
We’ve taken everything there is to love about chicken potpies and made them into portable hand pies. Our version hits all the flaky, creamy notes of the classic but with an extra dose of veggies and hearty addition of whole grains. Sturdy enough to eat on-the-go, these homey hand pies pass the test for convenient comfort food at its finest. We found a small rolling pin works best to roll out the pie dough. Otherwise, you can use a larger pin to roll around the circular edges of dough to maintain roundness for making the pies. Rest assured if you have picky eaters, this family-favorite is perfect for everyone.
French Dip Pizza
If you’ve ever found yourself wondering why more foods aren’t on the same level of richly beefy, cheesy, and savory divinity as a French dip sandwich—friend, you are not alone. In fact, that’s exactly why we channeled everything worth loving about the French dip experience into this meaty masterpiece of a pizza, complete with rich dipping jus. Deeply sweet onions and meaty roast beef are right at home leaning on a mild foundational flavor base of Swiss cheese and garlic powder in our new favorite example of sandwich-turned-pie. And a hearty, bready crust is just the vehicle these decadent elements require.
Popover Meat Pies
Joy Wilson's inspiration to write a cookbook that's all about brunch was simple. "Brunch is simply the best meal of the week," the self-taught-turned-professional baker who might be best known for her blog Joy the Baker wrote in an email to Extra Crispy. "It’s that blurry, indulgent space during the week when late breakfast melds into lunch into happy hour and (on those extra special weekend nights) late-night snacks. There’s nothing more leisurely." And her cookbook Over Easy: Sweet and Savory Recipes for Leisurely Days certainly celebrates taking it easy—especially with her leftovers-inspired brunch recipe for a Spaghetti Quiche.
Savory Carrot Ribbon Tart
With its tangle of bright carrot strips and bits of spicy chorizo, this beautiful tart makes an exciting appetizer or even a light main dish. An all-butter puff pastry, such as Dufour, gives especially flavorful and flaky results, but it's delicious made with any kind of puff pastry.
Thanksgiving Pop Tarts
This savory Pop-Tart recipe is one of the easiest ways to use up Thanksgiving leftovers, including turkey, gravy, and cranberry sauce—plus reheating, of course. Oh, got leftover pie dough? That’ll come in handy, too. Mix the turkey and gravy together for a hearty, comforting filling and add a dollop of cranberry sauce on top for sweetness. Bet you’re feeling thankful right about now.
Chicken Mushroom Potpie
This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.
Chicken Curry Moon Pies
Toasting the cumin brings out its flavor, and a bit of Madras curry powder makes this a savory pie that's as appealing to grown-ups as it is to kids.
Chicken Potpie Pockets
Savory chicken and veggies are sandwiched between crispy sheets of puff pastry to make Chicken Potpie Pockets. These flavorful potpie pockets are great for kids and adults alike, and are sure to become a family favorite in no time.
Breakfast Pizza, West Coast Style
Tony Gemignani, owner of San Francisco’s Tony's Pizza Napoletana, twelve-time World Pizza Champion, and author of <em>The Pizza Bible</em>, fires up a pie that takes bacon and eggs to a whole new level. His guanciale and quail egg pizza recipe is inspired by the flavors of America’s West Coast and California, where the bacon becomes rich, flavorful guanciale (bacon made from hog cheeks or jowls) and the eggs come from the state’s official bird. The multigrain pizza dough is made with white flour, whole wheat flour, and a hint of rye in the poolish starter. The combination of grains gives the pizza a slightly nutty flavor that pairs particularly well with these sweet and savory toppings. Throw in some potatoes, and you’ve got a whole brunch on a pizza.
Guanciale and Quail Egg Pizza
Excerpted with permission from The Pizza Bible by Tony Gemignani, copyright © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.