Savory Pie Recipes That Go Way Beyond Chicken Pot Pie

There’s something undeniably comforting about a savory pie. Wrapped in golden pastry or topped with creamy mash, these hearty dishes are more than just meals—they’re warm, flaky envelopes of pure satisfaction. Whether you’re cozying up on a chilly evening or preparing a centerpiece for a dinner gathering, savory pies offer the perfect blend of comfort, creativity, and bold flavor.

But savory pies aren’t limited to the usual chicken pot pie or beef and potatoes. In fact, they span cultures and cuisines, offering everything from Moroccan lamb wrapped in phyllo to Indian butter chicken encased in puff pastry. You can find vegetarian versions bursting with roasted vegetables, spicy international twists, or unexpected combos like cheeseburger-inspired fillings and blue cheese with caramelized onions.

In this roundup, we’re diving into 25 unique savory pie recipes that go beyond the ordinary. Whether you’re after something meaty, cheesy, veggie-packed, or globally inspired, there’s a savory pie here that will surprise and satisfy every kind of appetite. Let’s dig in!

1. Classic Chicken Pot Pie

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 small onion, chopped
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1¾ cups chicken broth
• ¾ cup whole milk or cream
• Salt and pepper to taste
• ½ tsp thyme (optional)
• 1 prepared pie crust (top and bottom)
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
3. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk. Cook until thickened.
4. Add shredded chicken, peas, salt, pepper, and thyme. Remove from heat and let cool slightly.
5. Line a pie dish with one crust. Add the filling, then cover with the second crust. Seal edges and cut slits on top to vent.
6. Brush with egg wash and bake for 30–35 minutes, or until golden and bubbly.
7. Let rest 10 minutes before serving.

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2. Steak and Ale Pie

Ingredients:

• 1½ lbs beef chuck or stew meat, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1½ cups dark ale or stout
• 1 cup beef stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp all-purpose flour
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp oil
• 1 sheet puff pastry or shortcrust pastry
• 1 egg (for egg wash)

Directions:

1. Heat oil in a pot over medium heat. Brown the beef in batches and set aside.
2. In the same pot, add onion and garlic. Sauté until soft. Stir in flour and cook for 1 minute.
3. Add ale, beef stock, tomato paste, Worcestershire sauce, and thyme. Return beef to the pot.
4. Simmer on low for 1.5–2 hours, or until beef is tender and sauce has thickened. Let cool.
5. Preheat oven to 375°F (190°C). Transfer filling to a pie dish. Cover with pastry and seal the edges.
6. Brush with egg wash and cut slits to vent.
7. Bake for 30–35 minutes until the crust is golden brown. Let cool slightly before serving.

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3. Spanakopita Pie

Ingredients:

• 1 lb fresh spinach (or 10 oz frozen), chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ¾ cup crumbled feta cheese
• 2 eggs, beaten
• 1 tbsp chopped dill (fresh or dried)
• Salt and pepper to taste
• 6–8 sheets phyllo dough, thawed
• ¼ cup melted butter or olive oil (for brushing layers)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and garlic until soft. Add spinach and cook until wilted (drain excess liquid if needed).
3. Let cool slightly. Mix spinach with feta, eggs, dill, salt, and pepper.
4. Brush a pie dish with butter/oil. Layer 3–4 phyllo sheets, brushing each with butter and overlapping edges.
5. Pour in filling and spread evenly. Cover with 3–4 more phyllo sheets, brushing each with butter.
6. Tuck or trim excess dough. Score the top with a sharp knife.
7. Bake for 35–40 minutes until golden and crisp. Let sit for 10 minutes before slicing.

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4. Savory Tomato and Ricotta Pie

Ingredients:

• 1 prepared pie crust (homemade or store-bought)
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 tsp fresh thyme or basil
• Salt and pepper to taste
• 3–4 large heirloom tomatoes, sliced
• 1 tbsp olive oil
• 1 tsp balsamic vinegar (optional)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ricotta, Parmesan, egg, herbs, salt, and pepper until smooth.
3. Roll out and fit the pie crust into a tart pan or shallow pie dish. Prick the base with a fork.
4. Spread the ricotta mixture evenly over the crust.
5. Arrange tomato slices on top in an overlapping pattern. Drizzle with olive oil and season lightly.
6. Bake for 35–40 minutes or until the crust is golden and the tomatoes are soft.
7. Cool slightly, drizzle with balsamic if using, and serve warm or at room temperature.

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5. Moroccan Lamb Pie

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 lb ground lamb
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cayenne (optional)
• ⅓ cup chopped dried apricots
• ¼ cup sliced almonds
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley
• 6–8 sheets phyllo dough, thawed
• ¼ cup melted butter or olive oil (for brushing)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat oil and sauté onion and garlic until softened.
3. Add ground lamb, spices, salt, and pepper. Cook until browned.
4. Stir in apricots, almonds, and parsley. Cook 2–3 more minutes. Let cool.
5. In a greased pie dish or springform pan, layer 4 phyllo sheets, brushing each with oil and overlapping edges.
6. Add the lamb mixture and spread evenly. Top with remaining phyllo, brushing each layer.
7. Tuck in the edges, score the top, and bake for 30–35 minutes until golden and crisp.

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6. Broccoli Cheddar Quiche Pie

Ingredients:

• 1 9-inch pie crust (parbaked)
• 1½ cups chopped broccoli (fresh or frozen, thawed)
• ¾ cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk or half-and-half
• ½ tsp salt
• ¼ tsp black pepper
• ⅛ tsp ground nutmeg (optional)

Directions:

1. Preheat oven to 375°F (190°C).
2. Steam or microwave broccoli until tender. Let cool slightly.
3. In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
4. Spread broccoli evenly in the parbaked crust. Top with shredded cheese.
5. Pour egg mixture over the top.
6. Bake for 35–40 minutes, or until the center is set and the top is golden.
7. Cool for at least 10 minutes before slicing.

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7. Cajun Crawfish Pie

Ingredients:

• 1 tbsp butter
• ½ cup onion, finely chopped
• ½ cup green bell pepper, chopped
• ½ cup celery, chopped
• 2 cloves garlic, minced
• 1 lb crawfish tails (thawed if frozen)
• 1 tbsp Cajun seasoning
• 1 tbsp flour
• ½ cup heavy cream
• Salt and pepper to taste
• 1 prepared pie crust (top and bottom)
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter and sauté onion, bell pepper, celery, and garlic until soft.
3. Stir in flour and cook for 1 minute. Add cream and Cajun seasoning.
4. Add crawfish tails and cook for 3–4 minutes. Season to taste. Let cool slightly.
5. Line a pie dish with one crust. Fill with crawfish mixture and cover with the second crust.
6. Crimp edges, cut slits to vent, and brush with egg wash.
7. Bake for 30–35 minutes until golden brown and bubbling. Let rest before slicing.

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8. Mushroom and Caramelized Onion Pie

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 2 cups mushrooms, sliced
• 2 large onions, thinly sliced
• 2 tsp fresh thyme (or 1 tsp dried)
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• ½ cup cream cheese or ricotta (optional)
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Heat butter and oil in a pan. Cook onions low and slow for 20–25 minutes until caramelized.
3. Add mushrooms and thyme. Sauté until browned. Stir in balsamic and season to taste.
4. Roll out puff pastry and place on a lined baking sheet.
5. Spread cream cheese (if using) over the center, then top with mushroom-onion mixture.
6. Fold in edges slightly. Brush with egg wash.
7. Bake for 25–30 minutes until pastry is puffed and golden. Serve warm.

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9. Cheeseburger Pie

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 1 clove garlic, minced
• ¼ cup ketchup
• 1 tbsp yellow mustard
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup milk
• ½ cup Bisquick or all-purpose baking mix
• 2 eggs

Directions:

1. Preheat oven to 400°F (200°C).
2. Brown ground beef with onion and garlic in a skillet. Drain excess fat.
3. Stir in ketchup, mustard, salt, and pepper. Let cool slightly.
4. Spread the meat mixture into a greased 9-inch pie dish. Top with shredded cheese.
5. In a separate bowl, whisk together milk, baking mix, and eggs. Pour over the meat.
6. Bake for 25–30 minutes until the top is golden and set. Let cool 5–10 minutes before slicing.

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10. Fish Pie with Dill Mash Topping

Ingredients:

• 1 lb white fish fillets (cod, haddock), cubed
• 1 cup milk
• 1 cup heavy cream
• 1 small onion, chopped
• 2 tbsp butter
• 2 tbsp flour
• ½ cup frozen peas
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste
• 3 cups mashed potatoes
• 1 egg yolk (optional, for browning the mash)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a saucepan, heat butter and sauté onion until soft. Stir in flour and cook for 1 minute.
3. Gradually whisk in milk and cream. Simmer until thickened.
4. Stir in fish, peas, dill, salt, and pepper. Cook for 5 minutes.
5. Pour filling into a baking dish. Spread mashed potatoes on top.
6. Brush with egg yolk if desired and bake for 30–35 minutes until bubbly and golden on top.
7. Let cool slightly before serving.

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11. Bacon and Leek Tart

Ingredients:

• 1 9-inch tart shell (store-bought or homemade, blind baked)
• 6 slices bacon, chopped
• 2 leeks, white and light green parts only, sliced
• 1 tbsp butter
• 3 large eggs
• ¾ cup heavy cream
• ½ cup shredded Gruyère or Swiss cheese
• Salt and pepper to taste
• ⅛ tsp ground nutmeg (optional)

Directions:

1. Preheat oven to 375°F (190°C).
2. Cook bacon in a skillet until crispy. Remove and drain on paper towels.
3. In the same skillet, melt butter and sauté leeks until soft (about 6–8 minutes).
4. In a bowl, whisk together eggs, cream, cheese, salt, pepper, and nutmeg.
5. Layer bacon and leeks evenly in the tart shell. Pour the egg mixture over the top.
6. Bake for 30–35 minutes, or until the filling is set and golden.
7. Cool slightly before slicing. Serve warm or at room temperature.

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12. Indian Butter Chicken Pie

Ingredients:

• 1 tbsp oil or ghee
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1½ cups cooked chicken (shredded or cubed)
• 1 cup tomato purée
• ½ cup heavy cream or coconut cream
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp cumin
• Salt and chili powder to taste
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat oil and sauté onion, garlic, and ginger until soft.
3. Stir in tomato purée, spices, and salt. Simmer for 5 minutes.
4. Add chicken and cream. Cook for another 5–7 minutes until thick and flavorful. Let cool.
5. Spoon filling into a baking dish or ramekins. Cover with puff pastry, seal edges, and cut slits to vent.
6. Brush with egg wash and bake for 20–25 minutes until puffed and golden.
7. Garnish with fresh cilantro if desired.

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13. Ratatouille Galette Pie

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 small eggplant, thinly sliced
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tomato, thinly sliced
• 2 tbsp olive oil
• 1 clove garlic, minced
• ½ cup crumbled goat cheese or feta
• Salt, pepper, and fresh thyme to taste
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 375°F (190°C).
2. Toss sliced veggies with olive oil, garlic, salt, pepper, and thyme.
3. Roll out pie crust on a parchment-lined baking sheet.
4. Crumble cheese in the center, leaving a 2-inch border.
5. Layer vegetables over the cheese in a circular pattern.
6. Fold the edges of the crust over the filling, pleating as needed.
7. Brush crust with egg wash and bake for 35–40 minutes until golden.
8. Let cool slightly before slicing. Serve warm or at room temperature.

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14. Curried Lentil and Sweet Potato Pie

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• ½ tsp cumin
• ½ tsp smoked paprika
• 1 medium sweet potato, peeled and cubed
• 1 cup cooked lentils
• ½ cup vegetable broth
• Salt and pepper to taste
• 1 pie crust (top and bottom) or 1 sheet puff pastry
• 1 egg (for egg wash, optional)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat oil and sauté onion and garlic until soft.
3. Add spices and sweet potato. Cook for 5 minutes, then add broth. Simmer until potatoes are tender.
4. Stir in lentils and season to taste. Let cool slightly.
5. Line a pie dish with bottom crust. Add filling and top with remaining crust or puff pastry.
6. Seal edges, cut slits to vent, and brush with egg wash.
7. Bake for 30–35 minutes or until golden. Cool before slicing.

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15. Turkey and Cranberry Hand Pies

Ingredients:

• 1½ cups cooked turkey, chopped
• ½ cup stuffing (optional)
• ½ cup cranberry sauce
• ¼ cup gravy or cream cheese (for moisture)
• Salt and pepper to taste
• 1 sheet puff pastry or pie dough, rolled and cut into rounds
• 1 egg (for sealing and egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix turkey, cranberry sauce, stuffing (if using), and gravy or cream cheese. Season to taste.
3. Place a spoonful of filling in the center of each dough round.
4. Top with another dough round, seal edges with a fork, and brush with egg wash.
5. Place on a lined baking sheet and cut a small slit on top of each.
6. Bake for 20–25 minutes until golden brown. Let cool slightly before serving.

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16. BBQ Pulled Pork Pie

Ingredients:

• 2 cups pulled pork (cooked)
• ½ cup barbecue sauce
• ½ red onion, thinly sliced
• ½ cup shredded cheddar cheese
• 1 pie crust (top and bottom) or puff pastry
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix pulled pork with barbecue sauce. Stir in red onion and cheddar.
3. Line a pie dish with bottom crust. Fill with pulled pork mixture.
4. Top with second crust, seal and crimp the edges. Cut slits on top to vent.
5. Brush with egg wash and bake for 30–35 minutes until crust is golden and filling is bubbly.
6. Let cool 10 minutes before serving.

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17. Bacon Cheeseburger Hand Pies

Ingredients:

• 1 lb ground beef
• ½ cup chopped bacon (cooked)
• ½ cup shredded cheddar cheese
• ¼ cup ketchup
• 1 tbsp yellow mustard
• Salt and pepper to taste
• 1 sheet pie dough or puff pastry, cut into rounds or squares
• 1 egg (for sealing and egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Brown the ground beef in a skillet, then stir in bacon, ketchup, mustard, salt, and pepper. Let cool.
3. Place a spoonful of filling in the center of each pastry round or square. Top with cheese.
4. Fold over and seal edges with a fork. Cut a small slit on top for steam to escape.
5. Brush with egg wash and bake for 20–25 minutes until golden.
6. Let cool slightly before serving. Great for on-the-go meals!

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18. Kimchi and Pork Pie

Ingredients:

• 1 tbsp oil
• 1 lb ground pork
• 1 cup kimchi, chopped
• 1 green onion, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• 1 sheet puff pastry
• 1 egg (for egg wash)
• Sesame seeds (optional)

Directions:

1. Preheat oven to 400°F (200°C).
2. Cook ground pork in a skillet until browned. Stir in kimchi, green onion, soy sauce, sesame oil, and seasoning. Let cool.
3. Roll out puff pastry and cut into squares or circles.
4. Add filling to each piece, fold over, and seal the edges.
5. Brush with egg wash and sprinkle with sesame seeds.
6. Bake for 20–25 minutes until golden and crisp. Let cool slightly before serving.

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19. Roasted Butternut and Sage Pie

Ingredients:

• 2 cups butternut squash, cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tsp fresh chopped sage
• ½ cup crumbled feta or goat cheese
• 1 pie crust (top and bottom)
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
3. In a skillet, sauté onion and garlic until soft. Combine with roasted squash and sage. Let cool, then mix in cheese.
4. Line a pie dish with bottom crust. Add filling and top with the second crust. Seal and crimp the edges.
5. Brush with egg wash and bake for 30–35 minutes until golden.
6. Cool slightly before serving for best flavor.

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20. Salmon and Spinach Pie

Ingredients:

• 2 cups cooked salmon, flaked
• 1 cup spinach, sautéed and drained
• ½ small onion, finely chopped
• ½ cup ricotta or cream cheese
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 sheet puff pastry
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine salmon, spinach, onion, ricotta, lemon juice, salt, and pepper.
3. Roll out puff pastry and place half the mixture in the center. Fold over and seal the edges.
4. Brush with egg wash and cut slits on top to vent.
5. Bake for 25–30 minutes until golden brown. Let cool 10 minutes before slicing.

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21. Bangers and Mash Pie

Ingredients:

• 4 pork sausages (bangers)
• 2 cups mashed potatoes
• 1 tbsp butter
• 1 tbsp milk or cream
• 1 large onion, sliced
• 1 tbsp flour
• 1 cup beef or onion gravy
• Salt and pepper to taste
• 1 egg yolk (optional, for brushing mash)

Directions:

1. Preheat oven to 375°F (190°C).
2. Cook sausages until browned and cooked through. Slice into chunks.
3. In a pan, sauté onion until caramelized. Stir in flour, then gravy. Simmer until thickened.
4. Stir sausage into gravy mixture. Pour into a baking dish.
5. Mix butter and milk into mashed potatoes, then spread over sausage filling.
6. Brush with egg yolk if desired and bake for 25–30 minutes until top is golden.
7. Serve hot with peas or green beans.

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22. Philly Cheesesteak Pie

Ingredients:

• 1 tbsp olive oil
• ½ lb thinly sliced steak (ribeye or sirloin)
• ½ green bell pepper, sliced
• ½ onion, sliced
• 1 cup provolone or mozzarella cheese, shredded
• 1 prepared pie crust (top and bottom)
• Salt and pepper to taste
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, sauté onion and pepper in oil until soft. Add steak, season with salt and pepper, and cook until just browned.
3. Let mixture cool slightly, then stir in cheese.
4. Line a pie dish with crust, fill with steak mixture, and top with second crust.
5. Seal edges, cut slits for steam, and brush with egg wash.
6. Bake for 30–35 minutes or until golden and bubbly. Rest 10 minutes before slicing.

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23. Greek Moussaka Pie

Ingredients:

• 1 tbsp olive oil
• 1 lb ground lamb or beef
• 1 eggplant, sliced and roasted
• ½ cup tomato sauce
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 prepared pie crust
• 1 cup béchamel sauce (homemade or store-bought)
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Brown ground meat in olive oil. Add tomato sauce, cinnamon, nutmeg, salt, and pepper. Simmer 10 minutes.
3. Layer roasted eggplant over the bottom of the pie crust. Top with meat mixture, then spread béchamel over the top.
4. Bake for 30–35 minutes until golden and set. Let cool slightly before slicing.

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24. Cornish Pasty-Style Pie

Ingredients:

• 1 lb beef stew meat, finely diced
• 1 medium potato, peeled and diced
• 1 small rutabaga or turnip, diced
• ½ onion, chopped
• Salt and pepper to taste
• 1 tsp Worcestershire sauce (optional)
• 1 pie crust (top and bottom) or pasty dough
• 1 egg (for egg wash)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix beef, potato, rutabaga, onion, salt, pepper, and Worcestershire (if using).
3. Roll out dough and fill with the mixture. Fold over and seal tightly.
4. Brush with egg wash and bake for 40–45 minutes until golden and filling is cooked through.
5. Serve warm with brown sauce or mustard.

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25. Caramelized Onion and Blue Cheese Tart

Ingredients:

• 2 large onions, thinly sliced
• 1 tbsp butter
• 1 tsp sugar
• Salt and pepper to taste
• 1 sheet puff pastry
• ½ cup crumbled blue cheese
• ¼ cup chopped walnuts (optional)
• 1 tsp fresh thyme leaves

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter and cook onions with sugar until deeply caramelized (20–25 minutes). Season with salt and pepper.
3. Roll out puff pastry on a baking sheet. Score a 1-inch border around the edges.
4. Spread onions inside the border. Sprinkle with blue cheese, walnuts, and thyme.
5. Bake for 25–30 minutes until pastry is puffed and golden. Serve warm or at room temp.

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Conclusion

Savory pies are more than just comfort food—they’re a canvas for bold flavors, regional influences, and seasonal ingredients. From creamy chicken pot pie and hearty steak and ale to globally inspired creations like kimchi pork pie and Moroccan lamb wrapped in phyllo, these recipes prove that savory pies are as diverse as they are delicious.

Whether you’re looking to impress at a dinner party, prep a cozy family meal, or reinvent your leftovers in a creative way, these 25 ideas have you covered. Don’t be afraid to mix and match fillings or try new crusts—from buttery puff pastry to flaky shortcrust or rustic galettes.

Craving something handheld? Try the cheeseburger or hand pies. Want a vegetarian option? You’ll love the ratatouille galette or lentil and sweet potato pie. There’s a flavor here for everyone.

Now it’s your turn: Grab some dough, heat up the oven, and start baking your way through this delicious savory pie journey. Your taste buds will thank you.