Savory Pies

When you think of pie, you might picture a dessert overflowing with fruit, sugary nuts or chocolate, but flaky, buttery pie crust also pairs extremely well with savory ingredients. Pies are a great way to make a one-dish dinner that can feed a crowd. From a classic chicken pot pie to a mouth-watering quiche, there's no limit to the fillings that you can put inside a crust. Use Food & Wine's guide to help spark your creativity the next time you need an amazing meal idea.

Most Recent

Mini Potato, Steak, and Chorizo Pies
Rating: Unrated 1
The remarkable butcher and grass-fed-beef evangelist Pat Whelan is the author of The Irish Beef Book. Coauthored with the restaurant critic Katy McGuinness, the cookbook contains a simple-yet-divine dinner idea: these smallish "pies" filled with a smart combination of fresh chorizo and lean grass-fed ground beef. Seasoned with onion and Worcestershire—we've amped up the filling with extra spices in Senior Food Editor Mary Frances Heck's adaptation of the dish here—they come together in a snap and can easily be made ahead. The topping of thinly sliced starchy russet potatoes form a crispy, potato chip–like topping atop each meaty pie. The move is genius and delivers the comfort of shepherd's pie without the steps involved in making mashed potatoes. All in all, this recipe will please kids and adults and, if you sub the meat for a plant-based version, vegetarians, too.
Pizza Chiena (Easter Pie)
In their cookbook Italian American, chefs Angie Rito & Scott Tacinelli of Don Angie in New York City share this recipe for Pizza Chiena, a savory, meaty Italian pie served on Easter. The recipe comes from Tacinelli's grandmother, and features a duo of sausage in the filling — sweet and spicy Italian — as well as ham steak, cooked eggs, mozzarella cheese, and sharp provolone, all mixed together with more egg (raw this time), parsley, salt, and pepper. The filling is swathed in a homemade dough made with reserved cooking liquid and fat from the meat, and as it bakes, that dough turns crisp and golden brown. As the book notes, Pizza Chiena recipes can vary depending on the household (for example, using a different combination of meats like prosciutto, salami, and sausage) and the name of the dish itself varies, too — you might also find it called Pizza Rustica, or Pizza Gain. But the egg, meat, and cheese formula is a constant for Easter Pie. If you'd like, you can break up the preparation of this recipe into two days. Knock out steps like boiling the meat and grating the cheese on day one and then make the crust, assemble, and bake day-of.
Empanadillas Gallegas
Empanada Gallega is a large savory pie from Galicia, Spain, traditionally stuffed with tuna, hard-boiled eggs, and chopped olives. Chef Katie Button makes small hand-held versions, empanadillas, and mixes the filling with sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic. She wraps it up in a pastry dough enriched with lard, which she says makes an incredibly flaky crust. Freezing the lard and then grating it allows you to easily incorporate it into the dough without it melting, and results in more flaky, puffy layers of pastry in each bite.
Sicilian Scacciata
Scacciata is a sought-after Sicilian street food featuring a light and crispy bread dough stuffed with a variety of fillings. Valeria Messina fills this version with gooey provolone cheese, tender broccoli florets, Italian sausage, sun-dried tomatoes, and kalamata olives. This savory pie was originally made during the winter as a holiday food, using the humble dough mixed for the household's everyday bread and filling it with seasonal vegetables and cheese (plus cured meats or charcuterie, when available and affordable). The version here is perfect for the winter: In the summer, it's usually filled with grilled peppers, capers, almonds, and basil or stuffed "alla Norma" with grilled eggplants, tomato, ricotta salata, and basil.
Curry Chicken–and–Sweet Potato Galette
Rating: Unrated 3
Alexander Hardy infuses flavor into each layer of this golden galette. The crust, seasoned with turmeric and garlic, surrounds a savory blend of green seasoning–spiked chicken thighs, roasted sweet potatoes, and sweet mixed bell peppers. Choose jarred sofrito for a shortcut, or make the piquant, herbal green seasoning from scratch. Read more about how he uses this dish to create community: Safe at Home
Brussels Sprouts and Sweet Potato Hand Pies
Made with Lisa Ludwinski's Sister Pie All-Butter Pie Dough, the golden, crispy pastry encasing these savory hand pies shatters almost like a croissant. Lightly mashed sweet potatoes, Brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling. It's a simple mixture, but it tastes like a handheld bite of Thanksgiving. If the Brussels sprouts are large, quarter them instead of halving.
Advertisement

More Savory Pies

Winter Squash-and-Shallot Tart
This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots, and lightened by the acidity of the sherry vinegar and brightness of the lemon zest. A peppery arugula salad tops it off.
Mushroom Pot Pie
Rating: Unrated 1
The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which is not only a relief to those who get nervous by the prospect of having to make their own pastry, but it also cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the pie.
Erbazzone Reggiano (Emilian Spinach and Cheese Pie)
Rating: 5 stars 1

Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive finish. Because the spinach gently steams within the crust, it retains its fresh, verdant flavor even after cooking.