savory pies

For those Red meat lovers in my life! Feel free to substitute beef steak for the meat or butternut squash for a sweet potato! I love this because it is relatively inexpensive and very easy to be super creative with flavors!

Pork Pot Pie

white whole wheat flour

shortening butter

water

sugar

salt

pork chops

potatoes

sweet onion

red pepper

fresno chile pepper (optional)

vegetable broth chicken broth

sour cream

marjoram

paprika

thyme

black pepper

Mix together white wheat flour, salt, and sugar.

Cut shortening or butter into flour. I like to leave pretty good size chunks of shortening or butter to make the pie crust more flaky.

Add ICE COLD water a Tbsp at a time until flour/shortening pieces stick together and are ballable. ** I always add a different amount of water when doing pie crust. At most you may use a 1/4 C of water and at least you may use 1/8&deg;C I think it depends on the moisture in the flour/sugar/salt/air as to how much you would add.**.

Split ball into half and roll out bottom and top of pie crust to a 1/2 centimeter thickness.

Flour pork chops and cook in frying pan on med-low heat with butter. Take out, cube, and set aside.

Cube sweet potatoes, onion, red pepper, Fresno pepper and spices into frying pan with chicken broth. Bring to boil and simmer for 15-20 minute

Put an equal ratio of flour and butter together in a small cup (usually one tbsp to one tbsp is enough) mix into broth and veggies. This will thicken the broth to make it more like a gravy. You can use several different techniques to thicken broth.

Add cubed pork and sour cream to frying pan.

Simmer for a few min, then pour into pie crust. Cover with 2nd layer of crust. Bake for 50 min at 375.

This is truly delicious and wonderful on a dark and rainy evening.  I used frozen puff pastry, eliminating the need to make pie crust, and leftovers from a pork loin roast.  The melded flavors of the herbs and vegetables used were a welcome variation of the usual for a pot pie or stew.  I will definitely be making this again and again.

There are many varieties of savory British pies, and this easy chicken and leek pie is one of the classics! The cozy filling of shredded chicken and tender leeks bakes until bubbly under the shelter of a golden brown disk of buttery puff pastry.

Easy Chicken and Leek Pie

chicken breasts, tenders, or thighs

salt and black pepper

unsalted butter

all-purpose flour

chicken broth

heavy cream, light cream, or half-and half

mustard

puff

egg, (beaten)

Preheat the oven to 400°F/200°C. Arrange chicken pieces on a rimmed baking sheet and season with salt and pepper. Roast for about 15 to 25 minutes (SEE NOTE BELOW), or until the internal temperature reaches 165°F/75°C when checked with an instant read thermometer. Cool the chicken enough to handle, then shred and set aside.

In a medium pot over medium heat, melt the butter. Add the leeks, thyme, and a big pinch of salt and cook until tender, about 10 minutes. Stir in the flour and cook for about 1 minute. Gradually stir in the chicken broth, cream, and mustard until smooth, and bring to a simmer, stirring frequently. Cook until thick, about 5 minutes. Taste and season with salt and pepper, then stir in the shredded chicken. Set aside to cool to room temperature before assembling, about 30 minutes.

Transfer filling to a greased 1 ½ to 1 ¾ quart baking dish (such as 10 ½-by-7-inches rectangular or 8-to-8 ½ inches square). Unroll or unfold your thawed puff pastry sheet. If it’s not already the right size or dimensions, on a lightly floured work surface roll out the puff pastry into a rectangle or square just larger than your baking dish. Brush the edge of the dish with water. Lay the pastry over the baking dish and gently press the edges to seal to the baking dish. Fold over any excess dough to create a tall border. Use the tines of a fork to crimp the edges.

Lightly brush beaten egg over the top of the pastry, then use a sharp knife to cut 3 slits as vents. Transfer the pie to a rimmed baking sheet (in case of drips) and bake at 400°F/200°C until the puff pastry is dark golden brown all over and the filling is bubbly, about 50 to 60 minutes. If the edges brown too quickly for your liking, you may carefully tent some aluminum foil over them partway through baking.

Layer buttery mashed potatoes over French-inspired chicken pot pie filling for the ultimate comfort food.

Chicken Parmentier

Yukon gold potatoes (about 9 medium)

heavy cream

freshly grated or ground nutmeg

shallots

carrots

celery

fennel bulb

garlic

tarragon

boneless, skinless cooked chicken (about 1 1/2 pounds)

kosher salt,

(32-ounce) carton low-sodium chicken broth (about 4 cups)

peas

white wine vinegar

black pepper, plus more as needed

chives

Make ahead: The casserole can be assembled a day ahead, covered, and refrigerated. Uncover before baking, and add 10 minutes to the baking time.Storage: Leftover chicken casserole can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Rachel Perlmutter

Step 1: Make the potato topping:

Cut 6 tablespoons of the unsalted butter into 6 pieces and place on the counter and let sit at room temperature until softened. Meanwhile, peel and cut 2 1/2 pounds Yukon gold potatoes into 1 1/2-inch chunks. Place in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are knife tender, 15 to 25 minutes. (This is a good time to cut the vegetables for the filling.)

Step 2: Make the potato topping:

Drain the potatoes. Pass the potatoes through a ricer into the now-empty pot, or return the potatoes to the pot and mash with a potato masher until smooth.

Step 3: Make the potato topping:

Place 1/3 cup heavy cream, 2 large egg yolks, 1/4 teaspoon freshly grated nutmeg, and the remaining 1 teaspoon kosher salt in a liquid measuring cup or small bowl and whisk to combine. Add the cream mixture and softened butter to the potatoes. Stir until the butter is melted and the mixture is combined. Taste and season with more kosher salt as needed. Cover to keep warm.

Step 1: Make the filling:

While the potatoes cook, arrange a rack in the middle of the oven and heat the oven to 425ºF. Peel and thinly slice 2 medium shallots (about 3/4 cup). Peel and dice 3 medium carrots (1 cup) and 2 medium celery stalks (2/3 cup). Remove the core from 1/2 large fennel bulb, then thinly slice (about 1 1/4 cups). Mince 2 garlic cloves. Pick the leaves from 4 fresh tarragon sprigs, then coarsely chop (about 2 tablespoons). Dice 1 1/2 pounds cooked chicken (about 4 cups).

Step 2: Make the filling:

Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Sprinkle with 1/3 cup all-purpose flour. Cook, stirring constantly, until the flour smells nutty and darkens slightly in color, about 2 minutes.

Step 3: Make the filling:

Add the carrots, celery, fennel, garlic, and 1 teaspoon kosher salt. Pour in 1 (32-ounce) carton low-sodium chicken broth and stir to combine. Bring to a boil.

Step 4: Make the filling:

Reduce the heat to maintain a simmer. Cook, stirring occasionally, until the vegetables are almost tender and the sauce is thickened enough to coat the back of a spoon, about 15 minutes. Remove the pan from the heat.

Step 5: Make the filling:

Add the tarragon, chicken, 1 cup frozen peas, 1 tablespoon white wine vinegar, and 1/2 teaspoon black pepper, and stir to combine. Taste and season with more kosher salt and black pepper as needed.

Step 1: Assemble the casserole:

Transfer the filling to a 2 1/2 to 3-quart baking dish (such as a 9x13-inch) and spread into an even layer. Dollop the potatoes over the filling with a flexible spatula, then spread the potatoes evenly over the filling, going all the way to the edges of the baking dish. Dice the remaining 2 tablespoons unsalted butter and scatter over the potatoes.

Step 2: Assemble the casserole:

Bake until the potatoes are browned in spots and the filling is warmed through and bubbling, about 25 minutes. Garnish with 1 tablespoon finely chopped fresh chives or tarragon leaves if desired. Let cool for 10 to 15 minutes before serving.

Make a cozy chicken pot pie with just 4 store-bought ingredients and one dish.

4-Ingredient Dump Chicken Pot Pie

frozen peas and carrots (8 ounces)

condensed cream of chicken soup,

(8-inch) tube refrigerated crescent roll dough

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Step 1

Arrange a rack in the middle of the oven and heat the oven to 375°F.

Step 2

Add the following to a 9x13-inch baking dish: 4 cups diced or shredded boneless, skinless cooked chicken and 2 cups frozen peas and carrots.

Step 3

From 2 (10.5-ounce) cans condensed cream of chicken soup, set aside 1 tablespoon, then add the remaining to the baking dish. Gently stir to combine and spread into an even layer.

Step 4

Carefully unroll 1 tube of crescent roll dough and lay over the filling. (It’s OK if the dough doesn’t quite reach the edge of the filling.) Rub the reserved cream soup over the dough.

Step 5

Bake until golden-brown and bubbling, 25 to 40 minutes. Tent with aluminum foil, if needed, if the dough is browned but the filling isn’t warmed through. Let cool for 5 to 10 minutes before serving.

A foolproof method for easy tomato pie, made with fresh summer tomatoes and topped with a cheesy mayo mixture.

How To Make Easy Tomato Pie

pie dough (enough

heirloom tomatoes (about 4 medium), cut into 1/2-inch-thick slices

extra-sharp cheddar cheese, grated (about 1 1/4 packed cups), divided

olive oil

kosher salt, divided

black pepper, divided

mayonnaise

Parmesan cheese, grated (about 1/2 cup)

Dijon mustard

shallot,

basil leaves

Make ahead: The pie crust can be blind-baked with the cheese up to 2 days in advance. Loosely wrap and refrigerate until ready to use. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

Grace Elkus

Prepare the pie crust. Arrange two racks to divide the oven into thirds and heat to 425°F. Meanwhile, roll out the pie dough to a 12-inch round, then transfer to a 9-inch pie plate (regular, not deep dish). Roll the edges over on themselves and crimp the crust. Freeze while the oven heats, at least 15 minutes.

Prepare the tomatoes for the oven. Arrange the tomatoes in a single layer on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Bake the crust and tomatoes. Remove the crust from the freezer and line with parchment paper. Fill with dried beans or pie weights. Place the tomatoes on the upper rack and the pie crust on the lower rack. Bake until the edges of crust begin to brown, 15 to 20 minutes. 

Add cheese to the crust and bake again. Remove the crust from oven (leave the tomatoes in), and remove the parchment and pie weights. Sprinkle with 1/4 cup of the cheddar. Return to the oven and bake until the cheese is melted and the crust is golden-brown, about 5 minutes more. Remove the crust and the tomatoes from the oven (the tomatoes should be slightly wrinkly and look dry on top). Let both cool completely, about 30 minutes. Reduce the oven temperature to 350°F. 

Make the topping. Place the mayonnaise, Parmesan, Dijon, remaining 1 cup Cheddar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl and stir to combine.

Step 6

Layer the tomatoes and shallots in the crust. Place half of the tomatoes in the crust in a single, even layer, then sprinkle with half the shallots. Repeat layering the remaining tomatoes and shallots.

Step 7

Top with the basil. Tear the basil leaves and scatter them on top.

Step 8

Top with the cheese mixture. Dollop the mayo-cheese mixture on top and spread into an even layer.

Step 9

Bake, then let cool before slicing. Bake until the crust is deep golden-brown, the filling is bubbling, and the cheese is beginning to brown, 40 to 45 minutes. Check after 30 minutes to see if crust is browning too quickly, and tent loosely with aluminum foil if needed. Let cool at least 20 minutes before slicing.

I&#39;ve never had tomato pie before, but I wanted to try this recipe out. It was so good! I definitely want to make it again with a homemade pie dough.

Loved this! So smart to par-bake the crust and the tomatoes at the same time.

Wow, what a flavorful pie! I really appreciate the tip about roasting the tomatoes before baking them in the pie.

https://cdn.jwplayer.com/previews/z8FAGdCY

When I was growing up, I was convinced I hated mayo (and sour cream, and cream cheese, and cottage cheese, for that matter). I scrunched my nose up at my mom when she mixed it into her tuna salad, and scooched my seat away from my dad if he ordered the creamy coleslaw side at a restaurant. My friends that electively opted to add mayo to their Subway sandwiches? I was utterly repulsed. So you can imagine my surprise when I discovered that the secret to my mom's famous tomato pie — a staple in our household every summer — was a generous dollop of good old-fashioned mayonnaise. It was quite a dilemma: admit that okay, maybe I'd never really given the condiment a chance and had unfairly ruled it out of my diet, or stick to my story and give up the pie? The pie won (as it often does), and acted as my gateway to mayo, which now has a permanent place in my fridge. With some assistance from two types of cheeses, lots of salt and pepper, and a spoonful of Dijon, mayo transforms into a decadent tomato pie topper that serves as the salty, savory counterpart to stewy, sweet summer tomatoes. Consider that this is all set inside a buttery, flaky pie crust, and I don't think I have to tell you this is a must-make before summer ends.

Easy Tomato Pie

With juicy tomatoes, a super flavorful ricotta filling, and the flakiest crust, this easy tart is guaranteed to impress.

Best-Ever Tomato Tart

1 (14- to 17.5-ounce) package frozen puff pastry (preferably all butter), thawed in the refrigerator

egg,

tomatoes (2

ricotta cheese, preferably whole milk

garlic,

Italian seasoning

basil leaves,

Red pepper flakes,

Puff pastry: Look for ready-made puff pastry in the freezer section, particularly those brands made with all butter rather than oil. They will have a richer flavor, and the dough will produce nice layers of pastry. For best results, thaw in the refrigerator for at least 4 hours and up to 1 day before using.Storage: This recipe is best eaten the day it&#x27;s made. Leftovers can be refrigerated in an airtight container for up to 4 days. Rewarm in a 325°F oven until warmed through.

Kelli Foster

Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Move the parchment to a work surface. Unfold 1 package puff pastry onto the parchment (if your package has 2 sheets, place them side by side, slightly overlapping, so that they fit the baking sheet). Using a rolling pin, roll it into a rectangle about the size of the baking sheet. Transfer the puff, still on the parchment, to the baking sheet.

Brush the edges with 1 large beaten egg to form a 1-inch border. Carefully roll about 1/2-inch of each side in on itself toward the center to form the outer rim of the tart. Prick the pastry all over inside the border with the tines of a fork. Brush the rim with the egg. Bake until light golden brown and slightly puffed, 10 to 15 minutes. Meanwhile, prepare the tomatoes and filling.

Line a baking sheet or cutting board with a double layer of paper towels. Arrange 1 pound sliced tomatoes in a single layer on the paper towels. Sprinkle all over with 1 teaspoon of the kosher salt. Let sit for 10 minutes to draw out excess moisture. Pat the tomatoes dry with paper towels to absorb the moisture beaded on top.

Stir 1 cup ricotta cheese, 1 finely grated garlic clove, 1 teaspoon dried Italian seasoning, the remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a medium bowl.

Remove the baking sheet from the oven. If the pastry has puffed up, gently press down with a spoon to deflate.

Dollop the ricotta mixture over the puff pastry and spread into an even layer. Place the tomato slices evenly over the ricotta, overlapping them slightly as needed to fit.

Bake until the edges are puffed and the bottom is crisp and golden-brown, 10 to 15 minutes. Garnish with fresh basil leaves and red pepper flakes if using. Serve warm or at room temperature.

I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips. 

Kristina Razon

Stuffed with a creamy chicken and vegetable mix and topped with a buttery flaky pie crust, this chicken pot pie is so hearty and delicious. Plus, it's super fast and simple to make! It only takes 5 minutes to throw this wonderfully savory pie together. It's the perfect weeknight dinner for busy families.

5-Minute Chicken Pot Pie

½ cups cooked and shredded chicken (or 1 can premium white chunk chicken breast)

cream of chicken soup

cream of potato soup

mixed vegetables (drained)

refrigerated pie crust (for pie cover)

pie shell

tsp chicken bouillon (I prefer Maggi Caldo Sabor a Pollo)

Preheat oven to 375° F.

Mix all ingredients together and pour into two deep-dish pie shells.

Cover each pie with the refrigerated pie crusts, pinching the edges together.

Make several slits in the top of the crusts. Cover the edges of the pies with foil to keep them from burning.

Bake on the middle rack for approximately 1 hour.

Hearty, comforting, and flavorful — it doesn’t get any cozier than this.

Classic Chicken Pot Pie

medium yellow onion, diced (1 1/2 cups)

medium carrots, diced (1 1/2 cups)

celery, diced (about 1 cup)

leek,

garlic, minced

thyme leaves (from about 8 sprigs), or 1 teaspoon dried thyme

black pepper,

chicken (about 12 ounces)

frozen peas (do not thaw)

store-bought

All-purpose flour,

Make ahead: The pie crusts can be made 4 days ahead and refrigerated. Alternatively, they can be made up to 2 months ahead and frozen. The filling can be made up to 1 day ahead and refrigerated in an airtight container.Storage: Refrigerate leftovers in an airtight container for up to 4 days.Freeze: You can freeze this pot pie fully baked (and cooled) or unbaked (assembled but without the egg wash, salt and pepper, and slits). Wrap well in plastic wrap and/or aluminum foil. Thaw overnight in the refrigerator. For a fully baked pie, unwrap and reheat in a 350ºF oven until heated through, 20 to 25 minutes. For an unbaked pie, unwrap and proceed with brushing on the egg wash, seasoning, and cutting the slits. Bake at 425ºF for 45 to 55 minutes.

Olivia Mack McCool

Add 1 1/2 cups diced yellow onion, 1 1/2 cups diced carrots, 1 cup diced celery, and 1 cup thinly sliced leeks in a medium bowl.

Melt 6 tablespoons unsalted butter in a Dutch oven over medium-high heat. Add the onion mixture and cook, stirring often, until softened, 8 to 10 minutes. Add 1 minced garlic clove, 2 teaspoons fresh thyme leaves, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the garlic is fragrant, about 1 minute.

Sprinkle 1/3 cup all-purpose flour over the vegetables and cook, stirring often, for 1 minute to cook the floury taste out. Add 2 cups low-sodium chicken broth, 1/2 cup heavy cream, and 1 tablespoon Dijon mustard. Cook and stir until no flour lumps remain. Bring to a simmer. Reduce the heat to medium-low and simmer until the sauce is very thick, 6 to 8 minutes.

Turn off the heat. Add 2 1/2 cups shredded, cooked chicken and 1/2 cup frozen peas, and stir to combine. Taste and season with more kosher salt as needed. Let cool at room temperature for 1 hour or refrigerate in an airtight container for up to 24 hours.

Arrange a rack in the middle of the oven and heat the oven to 425°F.

Roll out 1 of the pie doughs on a floured work surface into a round about 12 inches in diameter. Transfer into a regular 9-inch pie dish (not deep dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Transfer the filling into the crust.

Repeat rolling out the second pie dough into a 12-inch round. Place over the filling and trim the extra overhang. Tuck both overhangs under, creating a sealed edge all around the pie. Using two fingers or a fork, crimp the edges, sealing the crusts together.

Place 1 large egg in a small bowl and whisk with a fork to break up. Brush a thin layer of the egg all over the top of the pie. Season lightly with kosher salt and freshly cracked black pepper. Cut 3 to 4 (1-inch) slits through the top crust to allow steam to escape.

Place the pot pie on a rimmed baking sheet. Bake until the crust is deeply golden-brown and the filling is bubbling, 45 to 55 minutes. Check after 20 minutes of baking: If the crust is browning too quickly, cover with a sheet of aluminum foil for the remaining time. Let cool for at least 20 and up to 45 minutes before serving so that the filling can thicken slightly.

This looks like mine--minus the Dijon.  I do not think it fits in this recipe, but that&#39;s just IMO.

Wow, did this recipe make me look like a great cook! Of course I made the home make flaky crust and I used; Home made broth along with using pre-made chicken (store starts with a C), added a little more flour, I did salt slightly more for taste, and would probably lessen the sugar slightly. Everything was done the night before, cooked in a No. 6 Skillet and worked out perfectly!!!!

I made 2 pies.  I froze one .  This recipe is awesome.  I did use a little bit less Dijon mustard because I was nervous lol. I don&#39;t think there was any need to be because the Dijon added a really nice flavor to the pie. I would give this recipe six stars if there were six to choose. Highly recommend, it&#39;s definitely one of my favorites.

I don’t write a lot of reviews but had to say—this recipe is AMAZING! I just used store bought crusts and it was still a thing of beauty. I will be making this, following the recipe to the letter, for years. 

I made this yesterday (with only a few alterations).  I omitted the dijon, as we do not care for it in CPP; I added thyme, parsley, sage, rosemary (all fresh), and a pinch of Herbs de Provence for the herbs. I used homemade chicken broth, and used H &amp;H instead of cream.  I did use store bought pie crust, tho but no egg wash on top bc we can taste the &#34;egg&#34;.  Thank you for sharing!

Learn the secrets to make this classic end-of-summer Southern staple rich with bacon, cheddar, juicy tomatoes, and tangy mayo.  

Top 16 savory pies recipes from across the web

The most viewed savory pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pork Pot Pie

Easy Chicken and Leek Pie

Chicken Parmentier

4-Ingredient Dump Chicken Pot Pie

How To Make Easy Tomato Pie

Best-Ever Tomato Tart

5-Minute Chicken Pot Pie

Classic Chicken Pot Pie

How To Make Southern Tomato Pie

Creamed Kale Tart with Goat Cheese ...

Keema Cottage Pie

Cheeseburger Pie

Tomato Cobbler with Garlic Herb Bis...

Anything-Goes Savory Pie

End-of-Summer Recipe: 3-Cheese Toma...

Leftover Turkey Pot Pie

Top 16 savory pies recipes from across the web

The most viewed savory pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Pot Pie

Easy Chicken and Leek Pie

Chicken Parmentier

4-Ingredient Dump Chicken Pot Pie

How To Make Easy Tomato Pie

Best-Ever Tomato Tart

5-Minute Chicken Pot Pie

Classic Chicken Pot Pie

How To Make Southern Tomato Pie

Creamed Kale Tart with Goat Cheese ...

Keema Cottage Pie

Cheeseburger Pie

Tomato Cobbler with Garlic Herb Bis...

Anything-Goes Savory Pie

End-of-Summer Recipe: 3-Cheese Toma...

Leftover Turkey Pot Pie

The most viewed savory pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine