Introduction
Who doesn’t love a good pie? Whether it’s the comforting warmth of a savory chicken pot pie or the sweet indulgence of a freshly baked apple pie, pies hold a special place in our hearts (and stomachs!). The beauty of pie recipes lies in their versatility—there’s one for every mood, season, and occasion.
In this second part of the collection of 28 pie recipes, we’ll take you on a journey through both sweet and savory options. From classic flavors to innovative twists, these recipes are designed to inspire your inner baker. So, whether you’re whipping up a holiday dessert or a hearty family dinner, these pies are guaranteed to satisfy and impress.
For nutritional informations, click HERE
TABLE
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
Moravian Chicken Pie
Ingredients:
1 whole chicken (about 4 lbs), cooked and shredded
4 cups chicken broth
1/2 cup unsalted butter
1/2 cup all-purpose flour
Salt and pepper to taste
2 unbaked pie crusts
Directions:
Prepare the gravy: In a saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually add chicken broth, whisking continuously until thickened. Season with salt and pepper.
Combine with chicken: Add shredded chicken to the gravy, mixing well to coat all pieces.
Assemble the pie: Preheat oven to 375°F (190°C). Line a pie dish with one crust. Pour in the chicken mixture. Cover with the second crust, sealing the edges and cutting slits for steam.
Bake: Place in the oven and bake for 35-40 minutes, or until the crust is golden brown. Let cool slightly before serving.
Mushroom and Leek Pot Pie
Ingredients:
2 cups mushrooms, sliced
1 cup leeks, thinly sliced
1/2 cup carrots, diced
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 cup vegetable broth
1/2 cup heavy cream
1/2 teaspoon thyme
Salt and pepper to taste
2 unbaked puff pastry sheets
Directions:
Sauté vegetables: Heat butter in a skillet and sauté mushrooms, leeks, and carrots until softened.
Prepare the sauce: Sprinkle flour over the vegetables and cook for 1 minute. Gradually add broth and cream, stirring until thickened. Season with thyme, salt, and pepper.
Assemble the pie: Pour the mushroom mixture into a pie dish or ramekins. Cover with puff pastry, trim edges, and cut small slits in the top.
Bake: Preheat the oven to 400°F (200°C) and bake for 25-30 minutes until the pastry is golden and puffed.
Peach Raspberry Pie
Ingredients:
1 double pie crust
3 cups peaches, peeled and sliced
1 cup raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 egg, beaten (for egg wash)
Directions:
Prepare the filling: In a large bowl, mix peaches, raspberries, sugar, cornstarch, lemon juice, and cinnamon. Let sit for 15 minutes.
Assemble the pie: Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with one crust. Pour the peach-raspberry mixture into the crust. Cover with the second crust, crimp the edges, and cut slits for steam. Brush with egg wash.
Bake: Bake for 50-55 minutes, or until the crust is golden and the filling is bubbling. Cool before serving.
Pizza Pot Pie
Ingredients:
1 cup marinara sauce
1 cup mozzarella cheese, shredded
1/2 cup pepperoni slices
1/2 cup Italian sausage, cooked and crumbled
1/4 cup bell peppers, diced
1/4 cup mushrooms, sliced
1 sheet pizza dough
Directions:
Prepare the filling: In a bowl, mix marinara sauce, mozzarella cheese, pepperoni, sausage, bell peppers, and mushrooms.
Assemble the pie: Grease a ramekin or small oven-safe bowl. Fill with the pizza mixture and cover with pizza dough, sealing the edges.
Bake: Preheat the oven to 375°F (190°C) and bake for 20-25 minutes until the dough is golden and crispy. Let cool slightly before serving.
For Nutritional Information and Calories A PIZZA PRESS HERE
Pulled Pork Pot Pie
Ingredients:
2 cups cooked pulled pork
1 cup barbecue sauce
1 cup frozen corn
1/2 cup onions, diced
1 sheet puff pastry or pie crust
1 egg, beaten (for egg wash)
Directions:
Prepare the filling: In a bowl, mix pulled pork with barbecue sauce, frozen corn, and onions.
Assemble the pie: Preheat the oven to 375°F (190°C). Pour the pork mixture into a pie dish. Cover with puff pastry or pie crust, sealing the edges. Cut small slits for steam and brush with egg wash.
Bake: Bake for 25-30 minutes, or until the crust is golden and puffed. Let cool before serving.
Raspberry Cream Pie
Ingredients:
1 pre-baked pie crust (9-inch)
2 cups fresh raspberries (plus extra for garnish)
1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup powdered sugar (for the whipped cream topping)
Directions:
Make the cream filling: In a bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
Whip the cream: In another bowl, whip the heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture.
Assemble the pie: Spread half of the raspberries on the bottom of the pre-baked crust. Layer the cream filling over the raspberries. Smooth the top with a spatula.
Chill and garnish: Chill the pie in the refrigerator for 3-4 hours. Before serving, top with the remaining whipped cream and garnish with fresh raspberries.
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Ruffled Mushroom Pot Pie
Ingredients:
2 lbs (900g) mixed mushrooms (such as cremini, shiitake, and oyster), sliced
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine
1 cup heavy cream
1 teaspoon thyme leaves
Salt and pepper to taste
8 sheets phyllo dough, thawed
1/4 cup melted butter
Directions:
1.Sauté mushrooms: In a large skillet, heat olive oil over medium heat. Add onions and garlic; cook until translucent. Add mushrooms and cook until they release their moisture and begin to brown.
2.Deglaze and season: Deglaze the skillet with white wine, scraping any browned bits. Stir in heavy cream, thyme, salt, and pepper. Let the sauce simmer and thicken for 5 minutes.
- Prepare the phyllo layers: Preheat the oven to 375°F (190°C). Grease a pie dish with butter. Layer a sheet of phyllo dough into the dish, brushing each layer with melted butter as you go. Repeat with 6-7 sheets, allowing the edges to ruffle and overlap.
- Assemble the pie: Pour the mushroom filling into the prepared phyllo-lined dish. Fold the overhanging edges of the phyllo over the filling and add another crumpled sheet of phyllo on top for a decorative finish. Brush with melted butter.
- Bake: Bake for 25-30 minutes, or until the phyllo is golden and crispy. Let cool slightly before serving.
Seafood Pot Pie
Ingredients:
1 lb shrimp, peeled and deveined
1/2 lb scallops
1/2 cup crab meat
1 cup frozen peas
1/2 cup carrots, diced
1/2 cup celery, diced
4 tablespoons unsalted butter
1/3 cup all-purpose flour
1 1/2 cups seafood stock
1 cup heavy cream
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
2 unbaked puff pastry sheets
Directions:
Prepare the sauce: Melt butter in a saucepan over medium heat. Stir in flour to form a roux, then whisk in seafood stock and cream. Cook until thickened. Add cayenne and paprika for seasoning.
Add seafood and veggies: Stir in shrimp, scallops, crab meat, peas, carrots, and celery. Cook for 2-3 minutes until the seafood begins to firm.
Assemble the pie: Pour the mixture into ramekins or a large pie dish. 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, or until the pastry is golden and puffed. Serve warm.
Shepherd’s Pie-Inspired Pot Pie
Ingredients:
1 lb ground lamb (or beef)
1 cup carrots, diced
1/2 cup onions, diced
1 cup peas
1/2 cup onions, diced
1/2 cup corn
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon thyme
Salt and pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Directions:
Cook the filling: In a skillet, brown the lamb (or beef) over medium heat. Add onions, carrots, peas, and corn. Cook until softened. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer until the mixture thickens slightly.
Assemble the pie: Preheat the oven to 375°F (190°C). Pour the filling into a pie dish. Cover with puff pastry, sealing the edges, and brush with egg wash. Cut small slits for steam.
Bake: Bake for 25-30 minutes, or until the puff pastry is golden brown. Let cool for 5 minutes before serving.
Spinach and Ricotta Pot Pie
Ingredients:
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 egg, beaten (plus extra for egg wash)
1/2 teaspoon nutmeg
Salt and pepper to taste
1 sheet puff pastry or pie crust
Directions:
Prepare the filling: In a bowl, mix spinach, ricotta, feta, Parmesan, beaten egg, nutmeg, salt, and pepper until well combined.
Assemble the pie: Preheat the oven to 375°F (190°C). Line a small pie dish with puff pastry or pie crust. Pour in the spinach-ricotta mixture and smooth the top. Cover with another layer of pastry, seal the edges, and brush with egg wash.
Bake: Bake for 25-30 minutes, or until the crust is golden brown. Cool slightly before serving.
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Steak and Irish Stout Pot Pie
Ingredients:
1 lb (450g) beef stew meat, cut into bite-sized pieces
1 tablespoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 cup carrots, diced
2 tablespoons tomato paste
1 cup potatoes, diced
1 cup mushrooms, sliced
Salt and pepper to taste
1 cup Irish stout beer
1 cup beef broth
2 tablespoons all-purpose flour
1 teaspoon thyme
2 tablespoons butter
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Directions:
Sear the beef: In a large pot, heat vegetable oil over medium-high heat. Add beef and brown on all sides. Remove and set aside.
Sauté vegetables: In the same pot, add onions and garlic; cook until translucent. Add carrots, potatoes, and mushrooms; cook for 5 minutes.
Deglaze and simmer: Pour in stout beer, scraping up any browned bits. Add beef broth, tomato paste, thyme, salt, and pepper. Return beef to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes, or until beef is tender.
Thicken the filling: In a small pan, melt butter and stir in flour to make a roux. Add to the stew and stir until thickened. Let cool slightly.
Assemble the pie: Preheat oven to 400°F (200°C). Pour the beef mixture into a pie dish. Cover with puff pastry, sealing the edges. Brush with beaten egg and cut slits for steam.
Bake: Place in the oven and bake for 20-25 minutes, or until the pastry is golden brown. Let rest for a few minutes before serving.
Strawberry Mango Pie
Ingredients:
1 double pie crust
2 cups strawberries, hulled and sliced
2 cups mango, peeled and diced
3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 egg, beaten (for egg wash)
Directions:
Prepare the filling: In a bowl, mix strawberries, mango, sugar, cornstarch, and lemon juice. Let sit for 15 minutes.
Assemble the pie: Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with one crust. Pour the strawberry-mango mixture into the crust. Cover with the second crust, crimp the edges, and cut slits for steam. Brush with egg wash.
Bake: Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Cool for 2 hours before serving.
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Strawberry Rhubarb Pie
Ingredients:
1 double pie crust
2 cups strawberries, hulled and halved
2 cups rhubarb, diced
3/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1 egg, beaten (for egg wash)
Directions:
Prepare the filling: In a large bowl, combine strawberries, rhubarb, granulated sugar, brown sugar, cornstarch, and cinnamon. Let sit for 15 minutes.
Assemble the pie: Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with one crust. Pour the strawberry-rhubarb mixture into the crust. Cover with the second crust, crimp the edges, and cut slits for steam. Brush with egg wash.
Bake: Bake for 45-50 minutes, or until the crust is golden and the filling is bubbling. Cool for at least 2 hours before slicing.
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Turkey Pot Pie
Ingredients:
1 cup green beans, chopped
1/3 cup unsalted butter
2 cups cooked turkey, shredded (leftovers work well)
1/2 cup corn kernels
2 unbaked pie crusts
1/3 cup all-purpose flour
2 cups turkey or chicken broth
1 cup milk
1/2 teaspoon sage
1/2 teaspoon thyme
Salt and pepper to taste
1 cup carrots, diced
Directions:
Prepare the sauce: Melt butter in a saucepan over medium heat. Stir in flour to form a roux. Gradually add broth and milk, whisking until thickened. Season with sage, thyme, salt, and pepper.
Combine filling: Mix shredded turkey, green beans, carrots, and corn into the sauce. Stir until evenly coated.
Assemble the pie: Place one crust in a pie dish, fill with the turkey mixture, and cover with the second crust. Seal the edges and cut slits in the top.
Bake: Preheat the oven to 375°F (190°C) and bake for 30-35 minutes until the crust is golden brown. Cool for 5-10 minutes before serving.
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Vegetarian Pot Pie
Ingredients:
1 cup baby spinach
1 cup mushrooms, sliced
2 cups butternut squash, cubed
1/2 cup carrots, diced
1 cup frozen peas
1/2 cup celery, diced
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 cup vegetable broth
1 cup milk or plant-based milk
1/2 teaspoon thyme
1/4 teaspoon salt
2 unbaked pie crusts
Directions:
Roast the squash: Preheat the oven to 400°F (200°C) and roast cubed squash with a drizzle of olive oil for 15-20 minutes until tender.
Prepare the filling: In a saucepan, melt butter, stir in flour, and whisk in vegetable broth and milk until thickened. Add thyme, salt, and roasted squash. Mix in spinach, mushrooms, peas, carrots, and celery.
Assemble the pie: Line a pie dish with one crust, pour in the filling, and cover with the second crust. Seal the edges and make slits for steam.
Bake: Bake at 400°F (200°C) for 30 minutes, or until the crust is golden brown. Let cool before serving.
Pies truly are a universal delight, bringing together rich flavors, tender crusts, and endless possibilities. With these 28 pie recipes, you now have a treasure trove of inspiration for any occasion, whether it’s a festive gathering or a quiet evening at home.
By exploring these pie recipes, you can experiment with classic favorites, try new twists, and create meals or desserts that bring joy to the table. So, roll out your dough, fill it with love, and bake something unforgettable. Happy pie-making! (Best Pie recipes 🥧)