24 Delicious Savory Pie Recipes for Every Occasion

Delight in the comfort and versatility of savory pies, a perfect solution for quick dinners, seasonal gatherings, or just satisfying those comfort food cravings. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, our roundup of 24 delicious recipes promises something for every occasion. Dive in and discover your next favorite dish that’s sure to impress at any table!

Classic Chicken Pot Pie

Craving comfort food that hugs your soul? Look no further than this Classic Chicken Pot Pie, a dish that’s like a warm blanket on a chilly day, but way tastier and without the weird static cling.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, chilled and cubed
• 6 tablespoons ice water
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 cup carrots, finely diced
• 1 cup celery, finely diced
• 1 cup frozen peas
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chicken stock, warmed
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a large bowl, whisk together 2 cups flour and kosher salt. Add chilled, cubed butter and blend until mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until dough comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden brown, about 5 minutes. Remove and set aside.
4. In the same skillet, melt 1/2 cup butter over medium heat. Stir in 1/2 cup flour to create a roux, cooking for 2 minutes until golden.
5. Slowly whisk in warmed chicken stock and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until thickened, about 5 minutes.
6. Add cooked chicken, carrots, celery, peas, thyme, and black pepper to the skillet. Stir to combine and remove from heat.
7. Roll out chilled dough on a floured surface to fit a 9-inch pie dish. Pour filling into the dish and cover with dough, crimping edges to seal.
8. Cut slits in the top for ventilation and bake for 45 minutes, or until crust is golden and filling is bubbly.

After baking, let the pot pie rest for 10 minutes to set. The crust should be flaky and golden, encasing a creamy, savory filling that’s packed with tender chicken and vibrant vegetables. Serve it with a side of sharp cheddar mashed potatoes for the ultimate comfort food experience.

Beef and Guinness Pie

Oh, the joys of combining beef and beer in a pie! This Beef and Guinness Pie is the culinary equivalent of a warm hug from your favorite Irish pub, packed with rich flavors and a playful kick that’ll have your taste buds dancing a jig.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 1 cup Guinness stout
• 1 cup beef stock
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. Season the beef cubes generously with salt and pepper, ensuring each piece is well-coated for maximum flavor.
3. In a large skillet over medium-high heat, melt the clarified butter until it shimmers, then sear the beef in batches until deeply browned on all sides. Tip: Avoid overcrowding the pan to achieve a perfect sear.
4. Remove the beef and set aside. In the same skillet, sauté the onion and garlic until translucent, about 5 minutes, scraping up any browned bits for added depth.
5. Sprinkle the flour over the onions, stirring constantly for 2 minutes to cook out the raw flour taste.
6. Slowly pour in the Guinness and beef stock, stirring continuously to prevent lumps. Bring to a simmer.
7. Return the beef to the skillet, add the thyme, and simmer uncovered for 1.5 hours, or until the beef is fork-tender and the sauce has thickened. Tip: Stir occasionally to prevent sticking.
8. Transfer the beef mixture to a pie dish. Cover with the puff pastry, trimming any excess and sealing the edges. Brush the top with the beaten egg for a golden finish.
9. Bake for 25-30 minutes, or until the pastry is puffed and golden brown. Tip: Let it rest for 10 minutes before serving to allow the filling to set.

Velvety chunks of beef swimming in a rich, beer-infused gravy, all encased in a flaky, buttery crust—this pie is a showstopper. Serve it with a side of creamy mashed potatoes or a crisp green salad to cut through the richness.

Spinach and Feta Pie

Greetings, pie enthusiasts and spinach skeptics alike! Today, we’re diving fork-first into a flaky, cheesy masterpiece that’ll make your taste buds do a happy dance. This Spinach and Feta Pie is the love child of convenience and decadence, perfect for those days when you crave something gourmet but your energy levels are yelling ‘takeout.’

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup clarified butter, chilled
• 1/2 cup ice water
• 1 tsp fine sea salt
• 1 lb fresh spinach, thoroughly washed and stems removed
• 1 cup feta cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh dill, finely chopped
• 1/2 tsp freshly ground nutmeg
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large mixing bowl, combine the flour and sea salt. Add the chilled clarified butter, working it into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. On a lightly floured surface, roll out the dough to fit your pie dish. Transfer the dough to the dish, trimming any excess, then chill in the refrigerator for 15 minutes.
5. In a large skillet over medium heat, wilt the spinach with olive oil, about 3 minutes. Remove from heat and squeeze out excess liquid. Tip: Use a clean kitchen towel for this to get as much moisture out as possible.
6. In a bowl, combine the wilted spinach, feta, eggs, dill, and nutmeg. Mix well, then pour into the chilled pie crust.
7. Bake for 35-40 minutes, or until the crust is golden and the filling is set. Tip: Let the pie rest for 10 minutes before slicing to ensure clean cuts.

Flaky, golden crust gives way to a creamy, tangy filling with just a hint of nutmeg warmth. Serve this beauty warm with a crisp salad, or go rogue and enjoy a slice cold straight from the fridge—no judgment here.

Mushroom and Thyme Pie

Unbelievably delicious and packed with earthy flavors, this Mushroom and Thyme Pie is the comfort food you didn’t know you needed. Perfect for those days when you’re craving something hearty yet sophisticated, it’s a dish that promises to impress with minimal fuss.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp salt
• 2 tbsp olive oil
• 1 lb mixed wild mushrooms, cleaned and sliced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream
• 1/2 cup vegetable stock
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sifted flour and salt. Add the chilled, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.
5. While the dough chills, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing until translucent, about 2 minutes.
6. Add the sliced mushrooms and thyme, cooking until the mushrooms have released their moisture and are golden brown, approximately 8 minutes.
7. Pour in the heavy cream and vegetable stock, simmering until the liquid has reduced by half, about 5 minutes. Season with salt to taste.
8. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
9. Fill the pie crust with the mushroom mixture, then brush the edges with the beaten egg for a golden finish.
10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and flaky. Tip: Place a baking sheet underneath to catch any spills.
11. Let the pie rest for 10 minutes before serving to allow the filling to set. Tip: This patience-testing step ensures each slice holds together beautifully.

Creamy, earthy, and wrapped in a buttery, flaky crust, this pie is a showstopper. Serve it with a crisp green salad to cut through the richness, or enjoy a slice as the star of your next brunch spread.

Shepherd’s Pie

Buckle up, buttercups, because we’re diving fork-first into the cozy, comforting embrace of Shepherd’s Pie—a dish that’s like a warm hug from the inside out. Perfect for those nights when you’re craving something hearty, homely, and hilariously easy to devour in one sitting (no judgment here).

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced into 1/4-inch pieces
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef stock, low-sodium
• 1 tsp Worcestershire sauce
• 1 tbsp clarified butter
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large skillet over medium heat, melt the clarified butter, then add the ground lamb, breaking it apart with a wooden spoon until browned, about 5 minutes.
3. Add the diced onion, minced garlic, and carrots to the skillet, sautéing until the vegetables soften, approximately 5 minutes.
4. Stir in the tomato paste, coating the meat and vegetables evenly, then pour in the beef stock and Worcestershire sauce, simmering for 10 minutes until the mixture thickens slightly.
5. Fold in the frozen peas, season with salt and pepper, then remove from heat and set aside.
6. Meanwhile, boil the potatoes in salted water until fork-tender, about 15 minutes, then drain well.
7. Mash the potatoes with heavy cream, unsalted butter, and nutmeg until smooth and fluffy, seasoning with salt and pepper to taste.
8. Transfer the lamb mixture to a baking dish, spreading it evenly, then top with the mashed potatoes, using a fork to create decorative peaks.
9. Bake in the preheated oven for 25 minutes, or until the top is golden and the edges are bubbly.
10. Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

Every bite of this Shepherd’s Pie is a delightful contrast of creamy, fluffy potatoes and rich, savory lamb filling, with little bursts of sweetness from the peas. Serve it with a crisp green salad to cut through the richness, or go all-in and enjoy it as the ultimate comfort food solo act.

Cottage Pie

Venture into the cozy embrace of comfort food with a dish that’s like a warm hug on a chilly evening—our take on the classic Cottage Pie. This hearty, savory pie is the culinary equivalent of your favorite sweater, but with more butter and a golden crust that’s downright irresistible.

Ingredients

• 1 1/2 lbs ground beef, 80/20 blend
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced into 1/4-inch pieces
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef stock
• 1 tsp Worcestershire sauce
• 1/2 tsp fresh thyme leaves
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large skillet over medium heat, melt the clarified butter until it shimmers, then add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Add the diced onion and carrots to the skillet, sautéing until the vegetables soften and the onions become translucent, about 5 minutes. Tip: Don’t rush the veggies—this builds flavor!
4. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
5. Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Simmer until the liquid reduces by half, about 10 minutes. Stir in the thyme leaves, then season with salt and pepper to taste.
6. While the filling simmers, boil the potatoes in salted water until tender, about 15 minutes. Drain well.
7. Mash the potatoes with heavy cream and unsalted butter until smooth and creamy. Season with salt and pepper.
8. Transfer the beef mixture to a baking dish, spreading it evenly. Top with the mashed potatoes, using a fork to create peaks that will crisp beautifully in the oven.
9. Bake for 25 minutes, or until the topping is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
10. Let the Cottage Pie rest for 5 minutes before serving to allow the flavors to meld beautifully.

Yield to the allure of this Cottage Pie, where the creamy mashed potato topping meets a rich, savory beef filling in a symphony of textures. Serve it with a side of crisp green salad to cut through the richness, or go all-in with a dollop of tangy horseradish cream for a bold twist.

Pork and Apple Pie

Savory meets sweet in this Pork and Apple Pie, a dish that’s like a hug from your grandma if she were a professional chef with a penchant for playful flavor combos. Perfect for those who can’t decide between dessert and dinner, this pie is your golden ticket to culinary fame at the next potluck.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp sea salt
• 3/4 cup unsalted butter, chilled and diced
• 6-8 tbsp ice water
• 1 lb ground pork, pasture-raised
• 2 medium Granny Smith apples, peeled, cored, and finely diced
• 1/2 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large bowl, combine the sifted all-purpose flour and sea salt. Add the chilled, diced unsalted butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
5. While the dough chills, brown the ground pork in a skillet over medium heat until no pink remains, about 5-7 minutes. Drain excess fat.
6. In the same skillet, add the diced Granny Smith apples, brown sugar, ground cinnamon, and ground nutmeg. Cook until the apples are soft but not mushy, about 5 minutes. Tip: The apples should retain a bit of bite for texture.
7. Roll out one disc of dough to fit the pie dish. Place it in the dish, trim the edges, and fill with the pork and apple mixture.
8. Roll out the second disc of dough, place it over the filling, and crimp the edges to seal. Cut a few slits in the top for steam to escape.
9. Brush the top with the lightly beaten egg wash for a golden finish. Tip: For an extra glossy crust, you can brush the pie with egg wash a second time halfway through baking.
10. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Zesty and comforting, this Pork and Apple Pie boasts a flaky crust that gives way to a sweet and savory filling with just the right amount of spice. Serve it warm with a scoop of vanilla ice cream for an unexpected twist that’ll have everyone asking for seconds.

Lamb and Mint Pie

Zesty and bold, this Lamb and Mint Pie is the culinary equivalent of a warm hug on a chilly evening—comforting, rich, and slightly unexpected, like finding out your cat has a secret talent for baking. Perfect for when you’re craving something hearty yet refreshingly different, this pie is a showstopper that’s surprisingly straightforward to whip up.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 1 cup fresh mint leaves, finely chopped
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup beef stock
• 1 tbsp all-purpose flour
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• Salt, to season

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for baking.
2. In a large skillet over medium heat, melt the clarified butter, then add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until browned, approximately 7 minutes. Tip: Drain excess fat for a leaner pie filling.
4. Stir in the chopped mint, cumin, coriander, and cayenne pepper, cooking for another 2 minutes to allow the flavors to meld.
5. Sprinkle the flour over the lamb mixture, stirring to combine, then gradually pour in the beef stock, simmering until the mixture thickens, about 5 minutes. Season with salt to your liking.
6. Transfer the lamb mixture to a pie dish, then cover with the puff pastry sheet, trimming any excess and sealing the edges. Tip: For a golden finish, brush the pastry with the beaten egg.
7. Cut a few small slits in the pastry to allow steam to escape, then bake for 25 minutes, or until the pastry is puffed and golden brown. Tip: Let the pie rest for 5 minutes before serving to allow the filling to set.

Every bite of this pie offers a delightful contrast between the flaky, buttery crust and the savory, herb-infused lamb filling. Serve it with a side of crisp green salad dressed in lemon vinaigrette to cut through the richness, or go all out with a dollop of mint-infused yogurt for an extra refreshing twist.

Vegetable Pot Pie

Unbelievably comforting and packed with garden goodness, this vegetable pot pie is your ticket to a flaky, buttery paradise. It’s like a hug from the inside, but with more carrots and less awkwardness.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 tbsp apple cider vinegar
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1 cup diced Yukon Gold potatoes
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and 1 tsp kosher salt. Add 1 cup chilled, cubed unsalted butter, working it into the flour with your fingers until the mixture resembles coarse crumbs.
2. Gradually add 1/2 cup ice water and 1 tbsp apple cider vinegar, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat oven to 375°F. In a large skillet over medium heat, melt 2 tbsp clarified butter. Add 1 cup diced yellow onion, 1 cup diced carrots, and 1 cup diced celery, sautéing until softened, about 5 minutes.
4. Add 1 cup diced Yukon Gold potatoes and 1 tbsp fresh thyme leaves, cooking for another 3 minutes. Pour in 3 cups vegetable broth and bring to a simmer.
5. Stir in 1 cup frozen peas and 1/2 cup heavy cream, simmering until the mixture thickens, about 10 minutes. Season with 1/2 tsp freshly ground black pepper.
6. Roll out the chilled dough on a floured surface to fit your pie dish. Fill with the vegetable mixture, then cover with the remaining dough. Seal edges, cut vents, and brush with 1 lightly beaten pasture-raised egg.
7. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbly. Let rest for 10 minutes before serving.

Lusciously creamy and packed with vibrant veggies, this pot pie boasts a crust so flaky it should come with a warning. Serve it with a crisp green salad to cut through the richness, or go all-in with a side of mashed potatoes for the ultimate comfort food experience.

Cheese and Onion Pie

Kickstart your culinary adventure with a Cheese and Onion Pie that’s so comforting, it’s basically a hug in pastry form. Perfect for those days when only carbs and cheese will do, this pie is a golden, gooey masterpiece that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the flour and chilled butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, stirring until the dough just comes together. Tip: Overworking the dough will make it tough, so handle it as little as possible.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer it to the dish, trimming any excess.
5. In a skillet over medium heat, melt the clarified butter and sauté the onion until caramelized, about 15 minutes. Tip: Stir occasionally to prevent burning and ensure even caramelization.
6. Spread the caramelized onions over the pastry base, then sprinkle the grated cheddar cheese evenly on top.
7. In a jug, whisk together the milk, beaten eggs, salt, and pepper. Pour this mixture over the cheese and onions.
8. Bake for 35-40 minutes, or until the filling is set and the pastry is golden brown. Tip: Let the pie rest for 10 minutes before slicing to allow the filling to firm up.

The Cheese and Onion Pie emerges from the oven with a flaky, buttery crust giving way to a rich, savory filling. Serve it warm with a crisp green salad for a contrast in textures, or enjoy a slice cold the next day—it’s just as delicious.

Steak and Kidney Pie

Craving something hearty that whispers sweet nothings to your soul? Look no further than this Steak and Kidney Pie, a dish that’s as bold in flavor as it is in personality. Perfect for those days when only a pastry-wrapped hug will do.

Ingredients

• 1 1/2 lbs beef chuck, cut into 1-inch cubes
• 1/2 lb beef kidney, cleaned and diced
• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup cold water
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season
• 1 egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large bowl, combine the flour and butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Tip: Keep everything cold for a flakier pastry.
3. Gradually add the cold water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. Meanwhile, season the beef and kidney with salt and pepper. Brown in a hot pan over medium-high heat, then set aside.
5. In the same pan, sauté the onion and garlic until soft. Return the meat to the pan, add the beef stock, Worcestershire sauce, and thyme. Simmer for 45 minutes until the meat is tender. Tip: The filling should be thick, not runny.
6. Roll out two-thirds of the pastry to line a 9-inch pie dish. Fill with the meat mixture, then roll out the remaining pastry for the lid. Seal the edges, brush with egg wash, and cut a few slits for steam to escape.
7. Bake for 35-40 minutes until golden brown. Tip: Let it rest for 10 minutes before serving to allow the filling to set.

With its flaky crust and rich, savory filling, this pie is a showstopper. Serve it with a side of mashed potatoes for the ultimate comfort food experience.

Fish Pie

Ready to dive into a dish that’s as comforting as a hug from your grandma but with the sophistication of a Michelin-starred meal? Let’s talk about Fish Pie, the unsung hero of the seafood world, where flaky fish meets creamy sauce under a golden, buttery crust.

Ingredients

• 1 lb wild-caught cod fillets, skinless and cut into 1-inch pieces
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp sea salt
• 1/4 tsp white pepper
• 1 lb Yukon Gold potatoes, peeled and quartered
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp chopped fresh dill

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 9-inch pie dish.
2. In a medium saucepan, melt the clarified butter over medium heat, then whisk in the flour to create a roux. Cook for 2 minutes until golden.
3. Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook for 5 minutes, stirring constantly, until the sauce thickens.
4. Remove from heat and stir in the Parmesan cheese, nutmeg, sea salt, and white pepper. Fold in the cod pieces and dill, then pour the mixture into the prepared pie dish.
5. Boil the potatoes in salted water for 15 minutes until tender. Drain and mash with the beaten eggs until smooth.
6. Spread the mashed potatoes over the fish mixture, using a fork to create peaks that will crisp up in the oven.
7. Bake for 25 minutes, or until the topping is golden and the filling is bubbling around the edges.
8. Let the pie rest for 5 minutes before serving to allow the filling to set.

Buttery, flaky, and utterly decadent, this Fish Pie is a masterpiece of textures and flavors. Serve it with a crisp green salad to cut through the richness, or go all out with a side of buttery peas for the ultimate comfort food experience.

Turkey and Cranberry Pie

Dive into the comfort of Thanksgiving any day of the year with this Turkey and Cranberry Pie, a dish that packs all the holiday feels into every bite. Perfect for those who believe leftovers are a sacred treasure, this pie is a playful twist on tradition that’ll have your taste buds dancing.

Ingredients

• 2 cups shredded, cooked turkey breast
• 1 cup whole berry cranberry sauce
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, chilled and cubed
• 1 1/2 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1/4 cup ice water
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, combine the shredded turkey and cranberry sauce, mixing gently to avoid breaking the cranberries.
3. Pour in the heavy cream, stirring until the mixture is uniformly creamy. Set aside.
4. For the pastry, blend the flour and sea salt in a food processor. Add the cubed butter, pulsing until the mixture resembles coarse crumbs.
5. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Tip: Overworking the dough leads to a tough crust, so stop as soon as it forms a ball.
6. Roll out the dough on a floured surface to fit a 9-inch pie dish, leaving some overhang for crimping.
7. Transfer the turkey and cranberry filling into the pie crust, spreading it evenly.
8. Cover with the top crust, sealing the edges by crimping with a fork or your fingers. Brush the top with the beaten egg for a golden finish.
9. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips and save your oven from a sticky situation.
10. Let the pie rest for 10 minutes before slicing to allow the filling to set. Tip: This patience-testing step ensures each slice holds its shape beautifully.

Yield to the irresistible contrast of the flaky, buttery crust against the creamy, tangy filling. Serve it with a side of roasted Brussels sprouts or a simple green salad to cut through the richness, making every forkful a celebration.

Ham and Cheese Pie

Buckle up, buttercups, because we’re about to dive into a dish that’s as comforting as your favorite pajamas and as satisfying as finding money in your pocket. This Ham and Cheese Pie is the culinary equivalent of a warm hug, with a crispy crust that whispers sweet nothings to your taste buds.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 cup smoked ham, diced into 1/4-inch pieces
• 1 1/2 cups sharp cheddar cheese, grated
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so handle it as little as possible.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer it to the dish, trim the edges, and crimp for a decorative finish.
5. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, sea salt, freshly ground black pepper, and freshly grated nutmeg.
6. Scatter the diced smoked ham and grated sharp cheddar cheese evenly over the pie crust. Pour the egg mixture over the top.
7. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: To prevent the edges from burning, cover them with foil halfway through baking.
8. Let the pie cool for 10 minutes before slicing. Tip: This rest time allows the filling to set perfectly, making for cleaner slices.

Rich in flavor with a creamy, velvety texture, this Ham and Cheese Pie is a showstopper that’s equally at home on a brunch buffet or as the star of your dinner table. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, and watch it disappear before your eyes.

Leek and Potato Pie

Oh, the humble leek and potato pie—where rustic charm meets creamy, dreamy comfort in a flaky, buttery crust that’s just begging to be devoured. Perfect for those days when you want to impress without the stress, this pie is a hug on a plate.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 large leeks, white and light green parts only, thinly sliced
• 3 medium Yukon Gold potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Gruyère cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large bowl, combine the flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a floured surface to fit your pie dish, then gently press it into the dish. Trim the edges, leaving a 1-inch overhang, and fold under to create a thick crust edge.
5. In a skillet over medium heat, sauté the leeks in clarified butter until soft, about 5 minutes. Season with salt and pepper.
6. Layer the potatoes and leeks in the pie crust, then pour over the heavy cream and beaten eggs. Sprinkle with Gruyère cheese.
7. Bake for 45-50 minutes, or until the crust is golden and the filling is set. Tip: Cover the edges with foil if they brown too quickly.
8. Let the pie cool for 10 minutes before slicing. Tip: This allows the filling to set perfectly for clean slices.

Golden and glorious, this leek and potato pie boasts a creamy interior with a crisp, buttery crust that’s simply irresistible. Serve it warm with a side of sharp arugula salad to cut through the richness, or enjoy it cold the next day—because let’s be honest, it’s just as delicious.

Butternut Squash and Sage Pie

Oh, the butternut squash and sage pie is like that one friend who’s effortlessly cool at every party—unexpectedly delightful and impossible to forget. With its golden crust hugging a creamy, herby filling, this pie is your ticket to autumnal bliss, no RSVP required.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp clarified butter
• 1 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh sage leaves, finely chopped
• 1/2 tsp freshly grated nutmeg
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 pre-made pie crust, chilled

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat up—this ensures a crisp bottom crust.
2. In a large skillet over medium heat, melt the clarified butter. Add the cubed butternut squash and sauté until slightly caramelized, about 10 minutes. Tip: Don’t stir too often to allow the squash to develop a golden color.
3. In a mixing bowl, whisk together the heavy cream, beaten eggs, chopped sage, nutmeg, sea salt, and black pepper until well combined.
4. Roll out the chilled pie crust into a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then crimp as desired.
5. Spread the sautéed butternut squash evenly over the pie crust. Pour the cream mixture over the squash, ensuring it’s evenly distributed.
6. Place the pie on the preheated baking sheet and bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
7. Let the pie cool for at least 15 minutes before slicing to allow the filling to set properly. Tip: For an extra flavor boost, drizzle with a bit of sage-infused olive oil before serving.

Buttery, flaky crust gives way to a velvety, sage-kissed filling that’s as comforting as your favorite sweater. Serve this pie warm with a dollop of crème fraîche for a touch of tangy contrast, or go bold with a side of spicy arugula salad to cut through the richness.

Chicken and Mushroom Pie

Now, who doesn’t love a dish that hugs you back? This Chicken and Mushroom Pie is the culinary equivalent of a warm blanket on a chilly evening, packed with flavors that dance on your palate like they’re at a hoedown.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/2 cup ice water
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups cremini mushrooms, sliced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine flour and butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes. Tip: Keeping the butter cold ensures a flaky crust.
4. While the dough chills, heat a large skillet over medium heat. Add chicken, cooking until no longer pink, about 5 minutes. Remove and set aside.
5. In the same skillet, sauté mushrooms, shallot, and garlic until softened, about 4 minutes. Tip: Don’t overcrowd the pan to allow the mushrooms to brown properly.
6. Return chicken to the skillet. Stir in heavy cream, thyme, salt, and pepper. Simmer until slightly thickened, about 3 minutes.
7. Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer to the dish, trimming excess.
8. Fill with the chicken mixture. Cover with the remaining dough, sealing edges. Cut slits on top, brush with egg wash.
9. Bake until golden brown, about 35 minutes. Tip: Let it rest for 10 minutes before slicing to allow the filling to set.

Velvety cream mingles with earthy mushrooms and tender chicken, all encased in a buttery, flaky crust that shatters at the slightest touch. Serve this pie with a crisp green salad to cut through the richness, or go all in with a side of mashed potatoes for the ultimate comfort meal.

Bacon and Egg Pie

Craving a dish that combines the timeless duo of bacon and eggs in a way that’s both comforting and slightly indulgent? Look no further than this Bacon and Egg Pie, a savory masterpiece that’s perfect for brunch, lunch, or whenever you need a little pick-me-up.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 4-5 tbsp ice water
• 6 slices thick-cut bacon, chopped
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with clarified butter.
2. In a large bowl, combine the flour and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it holds together.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer it to the dish, pressing gently into the bottom and sides. Trim any excess dough.
5. In a skillet over medium heat, cook the chopped bacon until crispy. Drain on paper towels.
6. Spread the cooked bacon evenly over the bottom of the pie crust.
7. In a bowl, whisk together the lightly beaten eggs, heavy cream, black pepper, and sea salt. Pour this mixture over the bacon in the pie crust.
8. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown. Tip: Check the pie at the 20-minute mark to ensure the edges aren’t browning too quickly; if they are, cover them with foil.
9. Let the pie cool for 5 minutes before slicing. Tip: This resting period allows the filling to set further, making for cleaner slices.

Out of the oven, this Bacon and Egg Pie boasts a flaky, buttery crust with a rich, creamy filling punctuated by the smoky crunch of bacon. Serve it warm with a side of arugula salad for a delightful contrast, or enjoy it as is for the ultimate comfort food experience.

Sweet Potato and Black Bean Pie

Craving something that’s a hug in food form? This Sweet Potato and Black Bean Pie is your answer, blending creamy, spicy, and hearty in every forkful. Perfect for those days when only comfort food will do, it’s a dish that promises to be as fun to make as it is to eat.

Ingredients

• 2 cups mashed sweet potatoes, roasted and peeled
• 1 cup black beans, cooked and drained
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup heavy cream
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 pasture-raised egg, lightly beaten
• 1 pie crust, pre-baked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large mixing bowl, combine the mashed sweet potatoes, black beans, heavy cream, clarified butter, smoked paprika, ground cumin, and cayenne pepper. Mix until the ingredients are fully incorporated and the mixture is smooth.
3. Gently fold in the grated sharp cheddar cheese and the lightly beaten pasture-raised egg into the sweet potato mixture, ensuring even distribution without overmixing.
4. Pour the mixture into the pre-baked pie crust, smoothing the top with a spatula for an even layer.
5. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the edges of the crust are golden brown.
6. Allow the pie to cool for 10 minutes before slicing to let the flavors meld together beautifully.

Every bite of this pie offers a creamy texture with a spicy kick, thanks to the smoked paprika and cayenne. Serve it with a dollop of sour cream or a side of crisp green salad for a contrast in textures that’ll make your taste buds dance.

Ratatouille Pie

Today is ‘2025-08-19 04:50:22.757123’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Ratatouille Pie’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 medium eggplant, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the sifted all-purpose flour and diced unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough from the edges.
5. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic, thyme, and rosemary, sautéing for about 1 minute until fragrant.
6. Add the thinly sliced eggplant, zucchini, yellow squash, and red bell pepper to the skillet. Season with sea salt and freshly ground black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are just tender.
7. Arrange the cooked vegetables in the prepared pie crust, layering them evenly. Sprinkle the grated Gruyère cheese on top.
8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra golden crust, brush the edges with a little beaten egg before baking.
9. Allow the pie to cool for 10 minutes before slicing. This resting period helps the filling set, making it easier to cut.

Gloriously golden and bursting with the vibrant flavors of summer, this Ratatouille Pie is a showstopper that’s as pleasing to the eye as it is to the palate. Serve it with a crisp green salad for a light lunch, or as a hearty side at your next dinner party.

Chicken and Leek Pie

Today’s the day we ditch the dull and dive into the delicious with a Chicken and Leek Pie that’s so good, it’ll have your taste buds doing a happy dance. Think flaky, buttery crust hugging a creamy, savory filling that’s the culinary equivalent of a warm hug.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup unsalted butter, chilled and diced
• 1/2 cup ice water
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 large leeks, white and light green parts only, thinly sliced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large bowl, combine the flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes. Tip: Chilling the dough prevents shrinkage during baking.
4. Heat the clarified butter in a large skillet over medium heat. Add the chicken pieces and cook until golden brown, about 5 minutes per side.
5. Add the leeks, thyme, salt, and pepper to the skillet. Cook until the leeks are soft, about 3 minutes.
6. Pour in the heavy cream and chicken stock, bringing the mixture to a simmer. Cook until slightly thickened, about 5 minutes. Tip: The filling should coat the back of a spoon when ready.
7. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
8. Fill the pie crust with the chicken and leek mixture. Brush the edges with the beaten egg for a golden finish.
9. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling. Tip: Let the pie rest for 10 minutes before serving to allow the filling to set.

Now, this pie is a showstopper with its golden crust giving way to a creamy, herb-infused filling. Serve it with a crisp green salad for a meal that’s as comforting as it is elegant.

Corned Beef Pie

Just when you thought corned beef couldn’t get any more legendary, we’re throwing it into a pie because, why not? This Corned Beef Pie is the culinary equivalent of a bear hug—comforting, hearty, and slightly unexpected. Perfect for those days when you’re craving something familiar yet exciting enough to make your taste buds do a little happy dance.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 1/2 cups cooked corned beef, finely chopped
• 1/2 cup russet potatoes, diced and parboiled
• 1/4 cup carrots, finely diced and parboiled
• 1/4 cup onions, finely chopped
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup heavy cream
• 1 large pasture-raised egg, lightly beaten for egg wash
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large mixing bowl, combine the sifted all-purpose flour and sea salt. Add the chilled, cubed unsalted butter, working it into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer the dough to the dish, trimming any excess around the edges.
5. In a separate bowl, mix the chopped corned beef, parboiled russet potatoes and carrots, chopped onions, grated sharp cheddar cheese, heavy cream, black pepper, and smoked paprika until well combined.
6. Spoon the filling into the prepared pie crust, spreading it evenly. Brush the edges of the crust with the lightly beaten egg wash for a golden finish.
7. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Tip: Place a baking sheet underneath the pie dish to catch any drips and make cleanup easier.
8. Allow the pie to cool for 10 minutes before slicing. Tip: Letting it rest ensures the filling sets, making for cleaner slices.

Golden and glorious, this Corned Beef Pie boasts a flaky crust that gives way to a savory, cheesy filling with just the right amount of smoky paprika kick. Serve it with a dollop of horseradish cream or a simple green salad to cut through the richness for a meal that’s as balanced as it is indulgent.

Salmon and Dill Pie

Salmon and dill pie is the culinary equivalent of a warm hug on a chilly evening—comforting, flaky, and packed with flavors that dance on your palate. This dish is a showstopper that’s surprisingly simple to whip up, making it perfect for both weeknight dinners and impressing your in-laws.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 lb fresh salmon fillet, skin removed and diced
• 1/2 cup crème fraîche
• 1/4 cup fresh dill, finely chopped
• 1 pasture-raised egg, lightly beaten
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with clarified butter.
2. In a large bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer the dough to the dish, trimming any excess edges.
5. In a separate bowl, mix the diced salmon, crème fraîche, fresh dill, sea salt, and black pepper until well combined.
6. Spread the salmon mixture evenly over the pie crust, then brush the edges with the lightly beaten egg for a golden finish.
7. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbling. Tip: Let the pie rest for 10 minutes before slicing to allow the filling to set.
8. Serve warm, garnished with additional fresh dill if desired. Tip: Pair with a crisp green salad for a balanced meal.

Light as a feather yet rich in flavor, this salmon and dill pie boasts a buttery crust that shatters at the touch, revealing a creamy, herb-infused filling. For an extra touch of elegance, serve it with a dollop of crème fraîche and a sprinkle of caviar on top.

Wild Mushroom and Tarragon Pie

Let’s face it, folks: nothing says ‘I’m a culinary wizard’ quite like pulling a golden, flaky Wild Mushroom and Tarragon Pie out of the oven. This dish is your ticket to impressing your in-laws, your foodie friends, or just your very own taste buds.

Ingredients

• 2 cups wild mushrooms, roughly chopped
• 1/4 cup clarified butter
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh tarragon, chopped
• 1/2 cup heavy cream
• 1/2 cup vegetable stock
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). This ensures your pie cooks evenly and gets that perfect golden crust.
2. In a large skillet over medium heat, melt the clarified butter. Add the shallot and garlic, sautéing until translucent, about 3 minutes. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add the wild mushrooms to the skillet, cooking until they release their moisture and start to brown, about 5 minutes. Season with salt and pepper.
4. Stir in the fresh tarragon, heavy cream, and vegetable stock. Simmer until the mixture thickens slightly, about 5 minutes. Remove from heat.
5. Roll out the puff pastry on a lightly floured surface to fit your pie dish. Spoon the mushroom mixture into the dish, then cover with the pastry, trimming any excess. Tip: Crimp the edges with a fork for a professional finish.
6. Brush the top of the pastry with the beaten egg. This gives it that irresistible shine.
7. Bake for 25-30 minutes, or until the pastry is puffed and golden brown. Tip: Let it rest for 5 minutes before serving to allow the filling to set.

Delight in the earthy, aromatic flavors of this pie, where the wild mushrooms and tarragon play a symphony in your mouth. Serve it with a crisp green salad for a light dinner, or go all out and pair it with a glass of Chardonnay for a truly decadent experience.

Conclusion

Every savory pie enthusiast will find something to love in this roundup of 24 delicious recipes, perfect for any occasion. We hope these pies inspire your next meal or gathering. Don’t forget to try them out, leave a comment with your favorites, and share the love by pinning this article on Pinterest. Happy baking!