✔ Updated · 32 pies grouped by type + filling, crust and freezing tips
Savory pies are one of the most flexible dinners you can make: a hearty filling of meat, vegetables, cheese or fish under (or inside) a crust of pastry, phyllo, biscuit dough or mashed potato.
The most popular savory pies are chicken pot pie, shepherd's pie, cottage pie, steak and mushroom pie, beef and ale pie, quiche, Greek spinach and feta pie, and empanadas. Most are a thick, cooked filling of meat or vegetables in a gravy or sauce, topped with pie crust, puff pastry, phyllo, biscuit dough or mashed potato, then baked until golden and bubbling.
- Easiest weeknight pie: chicken pot pie with a store-bought crust or biscuit topping.
- No pastry needed: shepherd's pie, cottage pie and fish pie use a mashed potato topping.
- Meat-free: spinach and feta, cheese and onion, or mushroom and leek pie.
Below are 32 savory pie recipes grouped by type, from classic chicken pot pie and steak and mushroom pie to Greek spinach pie, Cornish pasties, empanadas and fish pie, plus how to keep the filling thick, avoid a soggy bottom, and make pies ahead and freeze them.
Types of Savory Pie Crust and Topping
A savory pie is defined more by its topping than its filling, which I love. The same chicken, beef or vegetable filling can go under several different crusts, so pick the one that suits your time and skill.
| Crust or topping | Texture | Best for | Shortcut |
|---|---|---|---|
| Shortcrust (pie crust) | Firm, crumbly, buttery | Double-crust pies, quiche, hand pies | Store-bought refrigerated pie crust |
| Puff pastry | Light, flaky, very crisp | Pot pie lids, steak pies, pastelitos | Frozen all-butter puff pastry |
| Phyllo (filo) | Shatteringly crisp layers | Greek spinach and feta pie, zucchini pie | Frozen phyllo, brushed with oil or butter |
| Biscuit or baking mix | Soft, fluffy, bready | Easy pot pies, cheeseburger pie | Biscuit dough or a baking mix batter |
| Mashed potato | Creamy under a crisp, golden top | Shepherd's pie, cottage pie, fish pie | Leftover or instant mashed potatoes |
Chicken, Turkey and Ham Pot Pies
Pot pies are the classic way to turn a creamy stew into dinner, and chicken pot pie is my favorite cold-night dinner. Cook the filling first and let it cool a little before topping, so the crust stays crisp.
1. Chicken Pot Pie
Tender chicken, peas, carrots and onion in a creamy sauce under a golden crust. This shortcut version uses a fluffy biscuit-style topping.
Get the recipe →2. Turkey Pot Pie
The best use for leftover turkey: diced meat and vegetables in a rich gravy made with broth and a little cream, topped with pie crust.
3. Ham Pot Pie
Cubes of salty ham with corn, peas and onion in a creamy chicken-broth sauce. A thrifty way to finish a holiday ham.
4. Chicken and Leek Pie
Chicken thighs and softened leeks in a creamy stock sauce with a little mustard and thyme, baked under a puff pastry lid; a British pub classic.
Beef, Pork and Lamb Pies
Slow-cooked beef pies need time (I make the filling on Saturday), but the filling can be made a day ahead and actually tastes better for it. Ground beef pies are quicker; cook ground meat to 160°F before it goes into the pie.
5. Beef and Guinness Pie
Chuck steak braised slowly in stout with onions until meltingly tender, then topped with puff pastry. Known in the UK as steak and ale pie.
6. Steak and Mushroom Pie
Chunks of beef and mushrooms in a dark, glossy gravy under a puff pastry lid that soaks up the juices underneath.
7. Potato and Meat Pie
A British-style double-crust pie of ground beef, onion and diced potato simmered in beef stock until thick and savory.
8. Cheeseburger Pie
Seasoned ground beef and cheddar baked under a simple baking-mix batter that forms its own crust. Quick, kid-friendly and very easy.
Get the recipe →9. Tourtière (French-Canadian Meat Pie)
A Quebec holiday classic of ground pork and beef with onion, potato, cinnamon, cloves and allspice in a flaky double crust.
10. Spaghetti Pie
Cooked spaghetti bound with egg and Parmesan, pressed into a pie dish as the crust, then filled with meat sauce and mozzarella.
11. Shepherd's Pie
Ground lamb with onion, carrots and peas in a rich gravy under a fluffy mashed potato top, baked until golden at the edges.
12. Cottage Pie
Shepherd's pie's beef cousin: ground beef in gravy topped with mashed potato, often finished with a layer of melted cheddar.
13. Taco Pie
Taco-seasoned ground beef, refried beans and shredded cheese baked in a pie crust, then topped with lettuce, tomato and sour cream at the table.
14. British Pork Pie
Seasoned chopped pork packed into a sturdy hot water crust pastry, baked, then filled with jellied stock; served cold with pickles and mustard.
Fish and Seafood Pies
Seafood pies cook quickly, so the fish only needs a short poach before baking. It's done when it reaches 145°F or turns opaque and flakes easily with a fork.
15. Fish Pie
Smoked haddock, salmon and white fish (sometimes shrimp) in a creamy parsley sauce under mashed potato. A British comfort-food favorite.
16. French-Canadian Salmon Pie
Flaked cooked salmon with mashed potato, onion and herbs in a double crust. Traditionally eaten warm with a white sauce or ketchup.
17. Crawfish Pie
A Cajun favorite: crawfish tails cooked with onion, celery, bell pepper and garlic in a creamy roux-thickened sauce, baked in a flaky crust.
Get the recipe →Vegetarian and Cheese Pies
Meat-free pies rely on cheese, eggs and well-cooked vegetables for richness. Cook watery vegetables such as spinach, zucchini and mushrooms first and squeeze or drain them, or the bottom crust will turn soggy.
18. Cheese and Onion Pie
Softened onions, sharp cheddar and a little mustard baked in shortcrust pastry. Simple, cheap and very British.
19. Greek Spinach Pie (Spanakopita)
Spinach, feta, eggs, scallions and dill wrapped in crisp, buttery layers of phyllo pastry. Great warm or at room temperature.
20. Greek Zucchini and Feta Pie
Grated, salted and squeezed zucchini with feta, eggs and fresh herbs between sheets of phyllo. A lighter summer pie.
21. Mushroom and Leek Pie
Mixed mushrooms and soft leeks in a creamy, cheesy sauce with thyme under a puff pastry lid. Hearty enough for a main course.
22. Italian Cheese and Tomato Pie
Ripe tomatoes, mozzarella, Parmesan and fresh basil in a pie crust. Salt and drain the tomato slices first to keep the base crisp.
23. Butternut Squash and Goat Cheese Galette
A free-form, open pie of roasted butternut squash, caramelized onion and tangy goat cheese folded into rustic pastry.
24. Southern Tomato Pie
Salted, drained summer tomatoes layered with fresh basil in a blind-baked crust under a topping of mayonnaise and sharp cheddar, baked until golden.
Hand Pies and Empanadas
Hand pies are individual pies sealed into half-moons or pockets, ideal for lunch boxes, parties and freezing. Crimp the edges firmly with a fork and cut a small steam vent in each.
25. Chicken Empanadas
South American-style turnovers filled with shredded chicken, onion, peppers, cumin and paprika, baked or fried until golden.
26. Pastelitos de Carne
Cuban-style puff pastry pockets filled with picadillo, a savory ground beef mixture with tomato, onion, olives and a hint of sweetness.
27. Savory Pumpkin Hand Pies
Roasted pumpkin with zucchini, tomato, onion and cheese folded into pastry. A savory twist on a fall favorite.
28. Broccoli and Cheese Hand Pies
Chopped cooked broccoli with shredded cheddar and sour cream sealed in pastry. An easy vegetarian snack or side.
29. Cornish Pasties
Crimped pastry half-moons filled with raw diced beef, potato, rutabaga (swede) and onion, seasoned simply with salt and pepper and baked until the filling is tender.
Breakfast and Brunch Pies
30. Bacon and Egg Pie
A New Zealand and Australian classic: cooked bacon and whole eggs with peas or onion between two layers of pastry. Good hot or cold.
31. Irish Potato Pie
Thinly sliced potatoes, bacon and onion gently baked in cream inside a flaky crust. A rich, filling way to use up pantry staples.
32. Impossible Quiche
Eggs, milk, baking mix, Swiss cheese and bacon or ham poured into a pie plate; the batter settles into its own tender crust as it bakes.
Get the recipe →More Savory Pie Recipes and Guides
- KFC-style chicken pot pie for a copycat weeknight dinner
- What to serve with cottage pie and other meat pies
- How to reheat quiche without drying it out
Tips for the Best Savory Pie Fillings
- Cook the filling first and thicken it with flour or cornstarch until it coats a spoon. A runny filling boils over and soaks the pastry.
- Cool it before topping. Hot filling melts the fat in raw pastry, so let it cool for 15 to 20 minutes, or chill it if making ahead.
- Stop a soggy bottom by blind-baking the bottom crust, baking on a preheated sheet pan on the lowest rack, and draining wet vegetables well.
- Season boldly. Pastry and potato are bland, so the filling should taste slightly over-seasoned on its own.
- Cook to safe temperatures: chicken and turkey to 165°F, ground meat to 160°F and fish to 145°F before or during baking, and reheat leftovers to 165°F.
- Vent and glaze. Cut slits in the lid so steam can escape, and brush with beaten egg for a shiny golden finish.
Easy Dinners With Store-Bought Pie Crust
A box of refrigerated pie crust or frozen puff pastry turns leftovers into dinner. Use it for a double-crust chicken pot pie, a quick quiche with whatever cheese and vegetables you have, hand pies filled with leftover chili or taco meat, or a cheese and tomato galette. If you'd rather make your own, try our easy pie crust recipe. Frozen puff pastry is also all you need for our cheesy spinach puffs.
How to Make Ahead, Store and Freeze Savory Pies
Cool baked pies, cover them and refrigerate for up to 3 to 4 days. Reheat in a 350°F oven, covered loosely with foil, until the center reaches 165°F, which keeps the crust crisp better than a microwave.
To freeze, assemble the pie with a fully cooled filling, wrap it tightly and freeze for up to 3 months. Bake from frozen at 375°F to 400°F, adding 20 to 30 minutes to the usual time and covering the edges if they brown too fast. Potato-topped pies such as shepherd's pie and cottage pie freeze especially well.
Frequently Asked Questions
What is a savory pie?
A savory pie is a pie with a non-sweet filling, usually meat, poultry, fish, vegetables, cheese or eggs in a sauce or gravy. It can have a pastry crust, puff pastry, phyllo, a biscuit topping or a mashed potato topping, and it is typically served as a main course.
What are the most popular savory pie fillings?
Popular savory pie fillings include chicken and vegetables in a creamy sauce, beef in gravy, ground lamb or beef with vegetables, spinach and feta, cheese and onion, mushroom and leek, smoked fish in a white sauce, and bacon and egg. Most are cooked and thickened before going into the crust.
How do you keep the bottom of a savory pie from getting soggy?
Use a thick, cooled filling, blind-bake the bottom crust for 15 minutes before filling, and bake the pie on a preheated sheet pan on the lowest oven rack. Drain or squeeze watery vegetables like spinach, zucchini and mushrooms before adding them.
Can you freeze savory pies?
Yes. Most savory pies freeze well for up to 3 months. Freeze them unbaked with a completely cooled filling, wrapped tightly, then bake from frozen with 20 to 30 minutes added to the baking time. Make sure the center is steaming hot, at least 165°F, before serving.
What can I make for dinner with a pie crust?
Store-bought pie crust makes quick dinners such as chicken pot pie, quiche, hand pies with leftover meat or chili, cheese and tomato pie, and a vegetable galette. Fill it with cooked, seasoned ingredients and bake until the crust is golden and the filling is hot.
