Pie Recipes : 14 Sweet and Savory Pies for Every Occasion and More in the Second Part
Pies are the heart of comfort food, and the variety of pie recipes available ensures there’s one for every craving. Whether it’s a sweet classic like apple pie or a savory chicken pot pie, these timeless dishes bring warmth to any table. This collection of 28 sweet and savory pie recipes will inspire your next baking adventure, offering a mix of traditional favorites and creative twists. From flaky crusts to rich, flavorful fillings, these pies are perfect for family dinners, festive gatherings, or even as a treat just for yourself.
LET’S GO
TABLE
( First Part )
Beef Pot Pie
Butternut Squash Pot Pie
Chicken Alfredo Pot Pie
Chili Cheese Dog Pot Pie
Classic Chicken Pot Pie
Classic Fresh Strawberry Pie
Curry Chicken Pot Pie
Harvest Veggie Pot Pies
Indian Samosa Pot Pie
Jambalaya Pot Pie
Lamb and Rosemary Pot Pie
Lobster Pot Pie
Mixed Berry Pie (Strawberries, Raspberries, and Blueberries)
( Second Part )
Moravian Chicken Pie
Mushroom and Leek Pot Pie
Peach Raspberry Pie
Pizza Pot Pie
Pulled Pork Pot Pie
Raspberry Cream Pie
Ruffled Mushroom Pot Pie
Seafood Pot Pie
Shepherd’s Pie-Inspired Pot Pie
Spinach and Ricotta Pot Pie
Steak and Irish Stout Pie
Strawberry Mango Pie
Strawberry Rhubarb Pie
Turkey Pot Pie
Vegetarian Pot Pie
Beef Pot Pie Recipe
Ingredients:
1 lb stew beef, cubed
3 tablespoons olive oil
1 cup potatoes, diced
2 cups beef broth
1 cup frozen peas
1/2 cup onions, chopped
1 cup carrots, diced
1/3 cup all-purpose flour
1/4 cup red wine (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 unbaked pie crusts
Directions:
Cook the beef: Heat olive oil in a skillet over medium-high heat. Sear beef until browned. Remove and set aside.
Prepare the vegetables: In the same skillet, sauté onions, potatoes, and carrots until slightly softened. Add peas.
Make the sauce: Sprinkle flour over the vegetables and stir. Slowly pour in beef broth, red wine (optional), Worcestershire sauce, and seasonings. Simmer until thickened. Add the cooked beef and stir.
Assemble the pie: Place one crust in a 9-inch pie dish, fill with the beef mixture, and cover with the second crust. Crimp edges and cut slits on top.
Bake: Preheat the oven to 400°F (200°C) and bake for 30-35 minutes or until the crust is golden brown. Cool before serving.
Butternut Squash Pot Pie Recipe
Ingredients:
2 cups butternut squash, peeled and cubed
1 cup kale, chopped
1 cup mushrooms, sliced
3 tablespoons olive oil
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 cup onions, diced
1 1/2 cups vegetable broth
1/2 teaspoon sage
1/4 teaspoon nutmeg
Salt and pepper to taste
2 unbaked pie crusts
Directions:
Roast the squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until tender.
Sauté vegetables: In a skillet, sauté onions, mushrooms, and kale until softened.
Prepare the sauce: In a saucepan, melt butter and whisk in flour to form a roux. Gradually add vegetable broth, whisking until thickened. Add sage, nutmeg, salt, and pepper. Stir in the roasted squash and sautéed vegetables.
Assemble the pie: Line a pie dish with one crust, pour in the filling, and cover with the second crust. Seal the edges and cut steam vents.
Bake: Reduce oven temperature to 375°F (190°C) and bake for 30-35 minutes, or until the crust is golden. Cool before serving.
Chicken Alfredo Pot Pie Recipe
Ingredients:
2 cups cooked chicken, shredded
1 cup Alfredo sauce (homemade or store-bought)
1/2 cup spinach, chopped
1/2 cup mushrooms, sliced
1 sheet puff pastry or pie crust
1/2 cup mozzarella cheese, shredded
Directions:
Prepare the filling: In a bowl, mix shredded chicken, Alfredo sauce, spinach, mushrooms, and mozzarella cheese.
Assemble the pie: Preheat the oven to 375°F (190°C). Pour the chicken mixture into a pie dish. Cover with puff pastry or pie crust, sealing the edges and cutting small slits for steam.
Bake: Bake for 25-30 minutes, or until the crust is golden brown. Cool slightly before serving.
Chili Cheese Dog Pot Pie Recipe
Ingredients:
4 hot dogs, sliced
1 can (15 oz) chili (homemade or store-bought)
1 cup cheddar cheese, shredded
1/2 cup onions, diced
1/4 cup jalapeños, sliced (optional)
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Directions:
Prepare the filling: In a skillet over medium heat, warm the chili and mix in sliced hot dogs, onions, and jalapeños (if using). Cook until heated through. Remove from heat and let cool slightly.
Assemble the pie: Preheat the oven to 375°F (190°C). Pour the chili mixture into a pie dish and sprinkle with shredded cheddar cheese. Cover with puff pastry, sealing the edges. Cut slits in the top and brush with egg wash.
Bake: Bake for 20-25 minutes, or until the puff pastry is golden and puffed. Let cool slightly before serving.
Classic Chicken Pot Pie Recipe
Ingredients:
1 cup carrots, diced
2 cups cooked chicken, shredded
1/2 cup celery, diced
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 cup peas
2 cups chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
2 unbaked pie crusts
Directions:
Prepare the filling: In a large saucepan, melt butter over medium heat. Stir in flour, salt, pepper, and thyme to create a roux. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
Combine ingredients: Add shredded chicken, carrots, peas, and celery to the sauce. Mix well.
Assemble the pie: Line a 9-inch pie dish with one crust. Pour the filling into the crust and top with the second crust. Crimp the edges to seal and cut slits in the top for steam to escape.
Bake: Preheat the oven to 425°F (220°C) and bake for 30-35 minutes, or until the crust is golden brown. Let cool for 5-10 minutes before serving.
Classic Fresh Strawberry Pie Recipe
Ingredients:
1 pre-baked pie crust (9-inch)
6 cups fresh strawberries, hulled
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Whipped cream, for garnish (optional)
Directions:
Prepare the glaze: In a saucepan, combine 1 cup of strawberries, sugar, cornstarch, and water. Mash the strawberries slightly with a fork. Bring to a boil over medium heat and cook until thickened (about 5 minutes). Stir in lemon juice and vanilla extract. Let cool.
Fill the pie crust: Arrange the remaining strawberries in the pre-baked crust. Pour the cooled glaze over the strawberries, making sure they are evenly coated.
Chill: Refrigerate the pie for at least 3 hours to set the glaze.
Serve: Top with whipped cream, if desired, and serve chilled.
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Curry Chicken Pot Pie Recipe
Ingredients:
2 cups cooked chicken, shredded
1 cup carrots, diced
1/2 cup peas
1/2 cup coconut milk
2 tablespoons curry powder
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 1/2 cups chicken broth
2 unbaked pie crusts
Directions:
Prepare curry sauce: In a saucepan, melt butter and stir in flour. Slowly whisk in chicken broth and coconut milk until thickened. Add curry powder, turmeric, cumin, salt, and pepper.
Combine filling: Mix shredded chicken, carrots, and peas into the sauce. Stir until evenly coated.
Assemble the pie: Place one crust in a pie dish, fill with the curry chicken mixture, and top with the second crust. Seal the edges and cut steam vents.
Bake: Preheat oven to 375°F (190°C) and bake for 30-35 minutes, or until golden brown. Let it cool slightly before serving.
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Harvest Vegetable Pot Pie Recipe
Ingredients:
1 cup butternut squash, cubed
1 cup sweet potatoes, cubed
1/2 cup parsnips, diced
1 cup kale, chopped
1/3 cup unsalted butter
1/3 cup all-purpose flour
2 cups vegetable broth
1 teaspoon rosemary
Salt and pepper to taste
2 unbaked pie crusts
Directions:
Roast vegetables: Preheat oven to 400°F (200°C). Roast butternut squash, sweet potatoes, and parsnips on a baking sheet for 20 minutes.
Make the sauce: Melt butter in a saucepan, whisk in flour, and gradually add broth. Stir in rosemary, salt, and pepper. Add the roasted vegetables and kale.
Assemble the pie: Place one crust in a pie dish, pour in the vegetable mixture, and cover with the second crust. Seal the edges and cut slits for steam.
Bake: Bake for 30-35 minutes until golden brown. Cool before serving.
Indian Samosa Pot Pie Recipe
Ingredients:
2 cups potatoes, diced and boiled
1 cup green peas
1 teaspoon cumin seeds
2 tablespoons oil
1 tablespoon garam masala
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground coriander
2 unbaked pie crusts
Directions:
Prepare the filling: Heat oil in a pan. Add cumin seeds and spices, cooking for 1 minute. Stir in boiled potatoes and peas, coating them evenly with the spices. Cook for 5 minutes.
Assemble the pie: Place one crust in a pie dish, add the potato mixture, and cover with the second crust. Seal the edges and cut steam vents.
Bake: Preheat the oven to 375°F (190°C) and bake for 30 minutes or until golden brown. Cool slightly before serving.
Jambalaya Pot Pie Recipe
Ingredients:
1/2 lb (225g) cooked andouille sausage, sliced
1/2 lb (225g) cooked shrimp, peeled and deveined
1 cup cooked chicken, shredded
1 cup cooked white rice
1/2 cup onions, diced
2 teaspoons Cajun seasoning
1/2 cup bell peppers, diced
1/2 cup celery, diced
1 can (15 oz) diced tomatoes, drained
1/2 teaspoon smoked paprika
2 tablespoons olive oil
1 sheet puff pastry
1 egg, beaten (for egg wash)
Directions:
Cook the vegetables: Heat olive oil in a skillet over medium heat. Add onions, bell peppers, and celery, cooking until softened. Stir in Cajun seasoning and smoked paprika.
Prepare the filling: Add the cooked sausage, shrimp, chicken, rice, and tomatoes to the skillet. Stir until evenly combined and heated through. Let cool slightly.
Assemble the pie: Preheat the oven to 375°F (190°C). Pour the jambalaya mixture into a pie dish. Cover with puff pastry, seal the edges, and brush with egg wash. Cut small slits for steam.
Bake: Bake for 25-30 minutes, or until the pastry is golden brown. Let cool for 5 minutes before serving.
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Lamb and Rosemary Pot Pie Recipe
Ingredients:
1 lb (450g) lamb shoulder or stew meat, cubed
1 cup carrots, diced
2 tablespoons olive oil
1 cup parsnips, diced
1/2 cup onions, chopped
2 cups beef or lamb broth
1 tablespoon tomato paste
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon flour (optional, for thickening)
Salt and pepper to taste
1 sheet puff pastry
1 egg, beaten (for egg wash)
Directions:
Brown the lamb: Heat olive oil in a large skillet over medium-high heat. Season lamb with salt and pepper. Sear the lamb cubes until browned on all sides. Remove and set aside.
Cook the vegetables: In the same skillet, sauté onions, carrots, and parsnips until slightly softened. Add garlic and cook for 1 minute.
Simmer the filling: Add tomato paste, rosemary, thyme, and broth. Return the lamb to the skillet and bring to a boil. Reduce heat and simmer for 45 minutes, or until the lamb is tender. For a thicker filling, stir in flour and cook for 5 minutes.
Assemble the pie: Preheat the oven to 375°F (190°C). Pour the lamb mixture into a pie dish. Cover with puff pastry, seal the edges, and brush with egg wash. Cut slits for steam.
Bake: Bake for 25-30 minutes, or until the pastry is golden and crisp. Let cool slightly before serving.
Lobster Pot Pie Recipe
Ingredients:
1 lb cooked lobster meat, chopped
1/2 cup carrots, diced
1/2 cup corn kernels
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 1/2 cups seafood stock
1/2 cup heavy cream
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 unbaked puff pastry sheets
Directions:
Prepare the sauce: Melt butter in a saucepan. Stir in flour to form a roux, then gradually whisk in seafood stock and cream until thickened. Add paprika, cayenne, salt, and pepper.
Combine filling: Add lobster meat, carrots, and corn to the sauce, stirring to coat evenly.
Assemble the pie: Pour the lobster mixture into a large pie dish or individual ramekins. Cover with puff pastry, trimming the edges, and cut small slits in the top.
Bake: Preheat the oven to 400°F (200°C) and bake for 25-30 minutes until golden and puffed. Serve hot.
Mixed Berry Pie Recipe(Strawberries, Raspberries, and Blueberries)
Ingredients:
1 double pie crust (store-bought or homemade)
1/2 cups strawberries, hulled and halved
1 cup raspberries
1 cup blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for garnish)
Directions:
Prepare the filling: In a large bowl, gently mix strawberries, raspberries, blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 15 minutes to allow the juices to combine.
Assemble the pie: Preheat the oven to 375°F (190°C). Roll out the bottom crust and line a 9-inch pie dish. Pour the berry mixture into the crust. Cover with the second crust, crimp the edges, and cut slits on top for steam to escape. Brush with egg wash and sprinkle with coarse sugar, if desired.
Bake: Bake for 50-55 minutes, or until the crust is golden brown and the filling is bubbling. Cool for at least 2 hours before serving.
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Conclusion
Pies are more than just a dish—they’re a celebration of flavor and tradition. These 28 pie recipes showcase the versatility and charm of pies, whether you’re craving something sweet or savory. By experimenting with these pie recipes, you can create meals that bring comfort, joy, and a little bit of magic to any occasion. So, grab your rolling pin, preheat your oven, and enjoy the art of pie-making!