18 Delicious Savory Pie Recipes Perfect for Any Occasion

There’s something undeniably comforting about a golden, flaky savory pie—whether it’s a quick weeknight dinner, a show-stopping holiday centerpiece, or just a cozy way to savor the season. From classic chicken pot pie to bold new twists, these 18 delicious recipes prove that pies aren’t just for dessert. Ready to dig in? Let’s bake up some seriously satisfying savory magic!

Classic Chicken Pot Pie

Nothing beats the cozy comfort of a homemade chicken pot pie, with its flaky crust and creamy, veggie-packed filling—it’s like a hug in every bite.

Ingredients:

• 1 store-bought pie crust (or homemade, if you’re feeling ambitious)
• 2 cups cooked chicken, shredded or diced
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup diced celery
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup whole milk

Instructions:

1. Preheat oven to 425°F. Roll out the pie crust and line a 9-inch pie dish, trimming excess edges.
2. In a large skillet, melt the butter over medium heat. Add carrots, celery, and frozen peas, cooking for 5 minutes until slightly softened.
3. Sprinkle in the flour, salt, black pepper, and thyme, stirring constantly for 1 minute to form a roux.
4. Gradually whisk in chicken broth and milk, cooking until the mixture thickens (about 5 minutes). Stir in the chicken.
5. Pour the filling into the crust, then top with the second crust (or a lattice, if preferred). Crimp edges and cut slits to vent.
6. Bake for 30–35 minutes until the crust is golden and the filling is bubbly. Let cool for 10 minutes before serving.

The secret here? A splash of milk in the filling keeps it luxuriously creamy without being overly heavy—perfect for balancing the crisp, buttery crust.

Tip: For extra flavor, swap half the broth for a splash of dry white wine when making the filling.

Spinach and Feta Quiche

This creamy, savory quiche is a brunch superstar—packed with fresh spinach and tangy feta, it’s as easy to make as it is impressive to serve.

Ingredients

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup crumbled feta cheese

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork, then bake for 10 minutes. Remove and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium. Add the diced onion and cook for 3 minutes until soft. Stir in the spinach and cook just until wilted, about 1 minute. Remove from heat.
3. In a bowl, whisk together the eggs, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg until smooth.
4. Spread the spinach mixture evenly over the par-baked crust, then sprinkle with 1 cup feta. Pour the egg mixture over the top.
5. Bake for 35–40 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth that balances the salty feta, while the creamy custard stays luxuriously tender—no dry, rubbery quiche here!

Tip: For a crispier crust, brush the edges with beaten egg before baking.

Beef and Guinness Pie

This rich, savory pie is a hug in a dish—tender beef simmered in dark beer until it’s fall-apart tender, all tucked under a flaky, golden crust.

Ingredients

• 2 lbs stew beef, cut into 1-inch cubes
• 3 tbsp olive oil, divided
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup Guinness stout
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the stew beef in batches, transferring to a plate once seared.
2. Add 1 tbsp olive oil to the pot. Sauté onion, carrots, and celery for 5 minutes until softened. Stir in garlic and tomato paste, cooking 1 minute until fragrant.
3. Pour in Guinness, scraping up browned bits. Add beef broth, Worcestershire sauce, salt, pepper, and thyme. Return beef to the pot, bring to a simmer, then cover and transfer to the oven. Braise for 2 hours until beef is fork-tender.
4. Transfer filling to a 9-inch pie dish. Roll out puff pastry to fit the dish, draping it over the filling. Trim edges, crimp with a fork, and brush with beaten egg. Cut a few slits to vent.
5. Bake at 400°F for 25 minutes until pastry is puffed and golden. Let rest 10 minutes before serving.

The deep, malty Guinness reduces into a glossy gravy that clings to every bite—no soggy bottoms here! The puff pastry crown stays crisp, making each forkful pure comfort.

Tip: For extra flavor, stir in a handful of chopped mushrooms with the veggies.

Caramelized Onion and Goat Cheese Tart

This caramelized onion and goat cheese tart is the perfect blend of sweet, savory, and creamy—ideal for brunch or a light dinner with a side salad.

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp balsamic vinegar
• 4 oz goat cheese, crumbled
• 1 tsp fresh thyme leaves
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet and prick all over with a fork. Bake for 10 minutes until lightly puffed, then set aside.
2. Heat olive oil in a large skillet over medium-low heat. Add onions, salt, and sugar, stirring occasionally until deeply golden and caramelized (about 25 minutes). Stir in balsamic vinegar and cook for 1 more minute.
3. Spread caramelized onions evenly over the pre-baked pastry. Sprinkle with goat cheese, thyme, and black pepper. Brush the edges with beaten egg.
4. Bake at 400°F for 15–18 minutes until the crust is golden and the cheese softens slightly. Let cool 5 minutes before slicing.

The tangy goat cheese balances the rich sweetness of the onions, while the flaky puff pastry adds the perfect crunch. Serve warm for the best texture!

Tip: For extra depth, add a pinch of red pepper flakes to the onions while caramelizing.

Cheesy Broccoli and Cheddar Pie

This savory pie is pure comfort food—flaky crust, tender broccoli, and gooey cheddar cheese baked into a golden, crowd-pleasing dish.

Ingredients:

• 1 (9-inch) unbaked pie crust (store-bought or homemade)
• 3 cups fresh broccoli florets, chopped small
• 1 1/2 cups shredded sharp cheddar cheese
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and pre-bake for 10 minutes. Remove and let cool slightly.
2. Steam the broccoli florets for 3–4 minutes until bright green but still crisp. Drain well and spread evenly over the pie crust. Sprinkle with 1 1/2 cups shredded cheddar cheese.
3. In a bowl, whisk together 3 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour over the broccoli and cheese.
4. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown. Let rest 10 minutes before slicing.

The magic here? The custard stays creamy while the cheese forms crispy edges—perfect for brunch or a cozy weeknight dinner.

Tip: For extra flavor, mix in 1/4 teaspoon smoked paprika with the seasonings!

Smoked Salmon and Dill Quiche

This elegant yet easy quiche combines rich smoked salmon with fresh dill for a brunch-worthy dish that feels special without the fuss.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz smoked salmon, flaked into bite-sized pieces
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1/2 cup shredded Gruyère cheese
• 1 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess. Prick the bottom with a fork, then brush with 1 tbsp melted butter. Bake for 10 minutes until lightly golden. Let cool slightly.
2. In a bowl, whisk together eggs, heavy cream, milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Scatter smoked salmon, 1/4 cup dill, and Gruyère evenly over the crust. Pour the egg mixture over the top.
4. Bake at 375°F for 30–35 minutes until the center is just set and the edges are golden. Let rest 10 minutes before slicing.

The creamy custard balances the smoky salmon perfectly, while the fresh dill adds a bright pop—no one will guess how simple it is to make!

Tip: For extra flakiness, blind-bake the crust with pie weights or dried beans before brushing with butter.

Vegetable Shepherd’s Pie

This hearty, veggie-packed twist on classic shepherd’s pie is pure comfort food—loaded with savory flavors and topped with a creamy, golden mashed potato crust.

Ingredients:

• 2 lbs russet potatoes, peeled and cubed
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 cup frozen peas
• 1 cup vegetable broth
• 1 tbsp Worcestershire sauce (optional)

Instructions:

1. Prep potatoes: Boil potatoes in salted water until tender (15–20 minutes). Drain, then mash with butter, milk, 1/2 tsp salt, and black pepper. Set aside.
2. Sauté veggies: Heat olive oil in a skillet over medium. Cook onion, carrots, and celery for 5 minutes. Add garlic, mushrooms, and 1/2 tsp salt; cook 5 more minutes until softened.
3. Build filling: Stir in tomato paste, thyme, peas, broth, and Worcestershire sauce (if using). Simmer 5 minutes until slightly thickened.
4. Assemble & bake: Spread filling in a greased 9×13″ dish. Top with mashed potatoes, then bake at 400°F for 20 minutes until bubbly and golden.

The secret? A splash of Worcestershire sauce deepens the umami flavor, making this pie satisfying even without meat.

Tip: For extra crunch, broil the pie for 2–3 minutes at the end—just watch closely!

Pork and Apple Hand Pies

These flaky Pork and Apple Hand Pies are the perfect balance of savory and sweet, with a buttery crust that’s impossible to resist.

• 1 lb ground pork
• 1 medium apple, peeled and finely diced (about 1 cup)
• 1 small yellow onion, finely diced
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (14 oz) refrigerated pie crust (2 crusts)
• 1 egg, beaten (for egg wash)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the ground pork, breaking it into small pieces, until no longer pink (about 5 minutes). Drain excess fat.
3. Add the diced apple, onion, brown sugar, Dijon mustard, cinnamon, salt, and black pepper. Cook for 5 minutes, stirring often, until the apples soften and the onions are translucent. Remove from heat.
4. Unroll the pie crusts and cut each into 4 equal squares (8 total). Spoon about 2 tbsp of filling onto one half of each square, leaving a 1/2-inch border. Fold the dough over to form a triangle, crimp the edges with a fork, and transfer to the baking sheet.
5. Brush the tops with beaten egg. Bake for 20–22 minutes until golden brown and crisp.

The warm cinnamon-spiced pork and tender apples make these hand pies feel like a cozy hug in every bite. Tip: Let them cool for 5 minutes before serving—the filling stays piping hot!

Roasted Butternut Squash and Sage Pie

This savory pie combines sweet roasted squash with earthy sage in a flaky crust—comfort food at its finest, with a hint of caramelized goodness.

Ingredients:

• 1 small butternut squash (about 2 cups cubed)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp fresh sage, finely chopped
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• 2 large eggs
• 1 pre-made pie crust (9-inch)

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with olive oil, 1/2 tsp salt, and black pepper. Roast on a baking sheet for 25 minutes until tender and lightly browned.
2. In a skillet over medium heat, sauté onion and garlic until soft, about 5 minutes. Stir in sage and nutmeg.
3. Whisk together cream, eggs, and remaining 1/2 tsp salt in a bowl. Fold in roasted squash and onion mixture.
4. Pour filling into pie crust. Bake at 375°F for 30–35 minutes until set and golden. Cool 10 minutes before slicing.

The nutmeg and sage elevate the squash’s natural sweetness, while the creamy custard keeps every bite luxuriously smooth.

Tip: For extra flavor, brush the crust edges with egg wash before baking.

Lamb and Mint Pie

This hearty, herby pie is comfort food at its finest—tender lamb, fresh mint, and a flaky crust make it a showstopper for Sunday supper.

Ingredients:

• 1 lb ground lamb
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. In a skillet over medium heat, cook the ground lamb until browned, about 5 minutes. Drain excess fat.
2. Add the onion and garlic; sauté for 3 minutes until softened. Stir in the tomato paste, cumin, salt, and black pepper. Cook for 1 minute, then remove from heat and fold in the fresh mint.
3. Roll out the puff pastry into a 12-inch square. Spoon the lamb mixture onto one half, leaving a 1-inch border. Fold the other half over, seal edges with a fork, and brush with beaten egg.
4. Bake for 25 minutes until the pastry is puffed and golden. Let cool 5 minutes before slicing.

The mint brightens the rich lamb beautifully, and the flaky crust shatters with every bite—worth every minute!

Tip: For extra crispness, bake the pie on a preheated baking sheet.

Mushroom and Thyme Galette

This rustic galette is a showstopper with its buttery crust and earthy mushroom filling—perfect for a cozy dinner or impressive brunch.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced
• 1 small shallot, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/4 tsp black pepper
• 1/2 cup grated Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Make the dough: In a bowl, whisk together 1 1/4 cups flour and 1/2 tsp salt. Cut in 1/2 cup cold butter until pea-sized crumbs form. Drizzle in 3 tbsp ice water, mixing until dough comes together. Add more water if needed. Shape into a disk, wrap, and chill for 30 minutes.
2. Cook the filling: Heat 2 tbsp olive oil in a skillet over medium. Add mushrooms and cook until browned, 8–10 minutes. Stir in shallot, 2 minced garlic cloves, 1 tbsp thyme, and 1/4 tsp black pepper; cook 2 minutes. Remove from heat.
3. Assemble: Roll dough into a 12-inch circle on parchment. Sprinkle 1/2 cup Gruyère over the center, leaving a 2-inch border. Top with mushroom mixture. Fold edges over, pleating as you go. Brush crust with beaten egg.
4. Bake: Transfer galette (on parchment) to a baking sheet. Bake at 400°F for 25–30 minutes until golden and crisp. Cool slightly before slicing.

The flaky crust and savory Gruyère-mushroom combo make this galette feel indulgent yet effortless—ideal for turning weeknight dinners into something special.

Tip: For extra depth, add a splash of balsamic vinegar to the mushrooms while cooking.

Turkey and Cranberry Pot Pie

This cozy pot pie turns leftover turkey and tart cranberries into a comforting dish with a flaky, golden crust—perfect for a post-holiday reset.

Ingredients

• 2 cups shredded cooked turkey
• 1/2 cup fresh or frozen cranberries
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup whole milk
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. In a large skillet, melt butter over medium heat. Add carrots and celery; cook for 5 minutes until slightly softened.
2. Sprinkle in flour, thyme, salt, and pepper, stirring for 1 minute. Gradually whisk in chicken broth and milk until smooth. Simmer for 3–4 minutes until thickened.
3. Stir in turkey and cranberries, then pour mixture into a 9-inch pie dish. Lay puff pastry over the top, trimming excess. Brush with beaten egg.
4. Bake for 25 minutes until the crust is puffed and golden. Let cool 5 minutes before serving.

The cranberries add a bright pop of flavor against the rich gravy, while the puff pastry keeps everything effortlessly elegant.

Tip: For extra crunch, sprinkle the pastry with flaky salt before baking.

Sweet Potato and Black Bean Empanadas

These sweet potato and black bean empanadas are a cozy, handheld meal with a perfect balance of earthy sweetness and smoky spice—ideal for weeknight dinners or potlucks.

• 1 medium sweet potato (about 1 cup mashed)
• 1 cup canned black beans, rinsed and drained
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1 egg, beaten (for egg wash)

1. Preheat oven to 375°F. Prick the sweet potato with a fork, microwave for 5–7 minutes until tender, then scoop out the flesh and mash.
2. Heat olive oil in a skillet over medium. Sauté red onion for 3 minutes until soft. Stir in black beans, cumin, smoked paprika, and salt. Cook for 2 minutes, then mix in mashed sweet potato.
3. Place 2 tbsp filling onto each empanada disc. Fold dough over, seal edges with a fork, and brush with beaten egg.
4. Bake for 20–25 minutes until golden and crisp. Cool for 5 minutes before serving.

The creamy sweet potato and smoky beans create a rich, satisfying filling, while the flaky crust adds the perfect crunch. Tip: For extra kick, add a pinch of chili powder to the filling!

Ham and Cheese Quiche

This classic quiche is a foolproof crowd-pleaser—creamy, savory, and packed with smoky ham and melty cheese. Perfect for brunch or a light dinner!

Ingredients:

• 1 (9-inch) unbaked pie crust (store-bought or homemade)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup diced cooked ham
• 1 cup shredded Swiss cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimping the edges decoratively. Prick the bottom with a fork and blind bake for 10 minutes. Remove from oven and let cool slightly.
2. In a large bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
3. Layer the ham, Swiss cheese, and Parmesan evenly over the pre-baked crust. Slowly pour the egg mixture over the fillings.
4. Bake at 375°F for 35–40 minutes, until the center is just set and the top is lightly golden. Let rest 10 minutes before slicing.

The nutmeg adds a subtle warmth that balances the richness of the ham and cream—trust us, it’s the secret touch!

Tip: For extra flakiness, brush the crust edges with an egg wash (1 beaten egg + 1 tbsp water) before baking.

Leek and Potato Pie

This rustic yet elegant pie combines tender leeks and creamy potatoes in a buttery crust—comfort food at its finest.

Ingredients:

• 1 9-inch store-bought pie crust (or homemade)
• 2 large leeks, white and light green parts only, thinly sliced (about 2 cups)
• 2 medium Yukon Gold potatoes, peeled and thinly sliced
• 3 tbsp unsalted butter
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp grated nutmeg
• 1/2 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp edges. Chill while prepping filling.
2. Melt 3 tbsp butter in a skillet over medium heat. Add leeks and cook 5 minutes, stirring, until softened. Remove from heat.
3. Layer potatoes in the pie crust, then scatter leeks evenly on top. Sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg.
4. Whisk together 1/2 cup heavy cream and 2 eggs. Pour over the filling, then top with 1/2 cup Gruyère.
5. Bake 40–45 minutes until the center is set and the top is golden. Cool 10 minutes before slicing.

The nutmeg and Gruyère add a subtle warmth that makes this pie feel extra special—perfect for Sunday brunch or a cozy weeknight dinner.

Tip: For extra crispness, brush the crust edges with an egg wash before baking.

Curried Chicken and Vegetable Pie

This cozy pie wraps tender chicken and vibrant veggies in a golden, flaky crust with just the right kick of warm curry spice—comfort food with a twist!

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 1 cup diced carrots
• 1 cup frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp cornstarch
• 1 sheet store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic; cook 3 minutes until softened.
2. Add chicken and cook 5 minutes until no longer pink. Stir in 2 tbsp curry powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
3. Add carrots, peas, and 1 cup chicken broth. Simmer 8 minutes until carrots soften. Whisk 1 tbsp cornstarch into 1/2 cup heavy cream, then stir into skillet; simmer 2 minutes until thickened.
4. Transfer filling to a 9-inch pie dish. Cover with puff pastry, trim edges, and crimp to seal. Brush with beaten egg and cut 3 slits on top.
5. Bake 25 minutes until pastry is puffed and golden. Let rest 5 minutes before serving.

The curry powder melds beautifully with the creamy filling, while the flaky pastry adds the perfect crunch—no one will guess how simple it is to make!

Tip: Swap puff pastry for biscuit dough for a rustic, dumpling-like topping.

Zucchini and Ricotta Tart

This savory tart is a summer stunner, with creamy ricotta and tender zucchini nestled in a flaky, buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup whole-milk ricotta cheese
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 medium zucchinis, thinly sliced into rounds
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Unroll the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. In a bowl, mix the ricotta, egg, Parmesan, garlic powder, salt, and black pepper until smooth. Spread evenly over the pastry, leaving a 1-inch border.
3. Toss zucchini rounds with olive oil and arrange in slightly overlapping layers on top of the ricotta mixture. Sprinkle with thyme.
4. Bake for 25–30 minutes until the crust is golden and the zucchini is tender. Let cool 5 minutes before slicing.

The contrast of the crisp pastry, creamy filling, and delicate zucchini makes this tart feel effortlessly elegant—yet it comes together with just a handful of ingredients.

Tip: For extra flavor, drizzle with a little honey or balsamic glaze before serving.

Bacon and Egg Breakfast Pie

This savory breakfast pie is like a quiche’s heartier cousin, packed with crispy bacon, melty cheese, and a golden crust that holds everything together.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 6 large eggs
• 1/2 cup whole milk
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
3. Sprinkle the crumbled bacon and shredded cheddar evenly over the pie crust. Pour the egg mixture on top.
4. Bake for 30–35 minutes, until the center is set and the top is lightly golden. Let cool for 5 minutes before slicing.
5. Garnish with fresh chives if using.

The magic here? The edges of the bacon get extra crispy in the oven, adding a smoky crunch to every bite.

Tip: For a flakier crust, blind-bake it for 8 minutes before adding the filling (just prick the bottom with a fork first!).

Conclusion

With 18 savory pie recipes for every occasion, there’s something here to delight every home cook! Whether you’re hosting a gathering or simply craving comfort food, these pies are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious dishes too. Happy baking!