We all know how great dessert pies are, but what about their savory equivalent? They’re an entire multi-course meal in one convenient place, and there are so many great ways to enjoy them. If you like fish, fill your savory pie with sardines or crawfish. If you prefer meat, there’s beef, pork, and chicken (and one that combines all three), and there are even some with just vegetables. There’s a savory pie for every taste; check out our favorites here.
This flaky double-crust pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. Get the recipe for Marion Buote’s Meat Pie »
In this whimsically constructed pie from restaurateur and cookbook author Mark Hix, rabbit and sweet crawfish form a thick, creamy, cider-rich sauce under a biscuit-like beef suet crust. Get the recipe Rabbit and Crawfish Stargazy Pie »
Pasties were originally made for miners—they could hold the pies’ thick edging with dirty hands and discard it after eating. James Lowe updates the pedestrian pasty by marrying tender, earthy tubers with melty cheese for the filling. Get the recipe for Jerusalem Artichoke and Comté Pasties »
Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Get the recipe for Mustard Tart »
Pigeon is traditionally used to make this slightly sweet, savory Moroccan pie, but chicken thighs, quail, or Cornish game hens make excellent substitutes. Get the recipe for Moroccan Pigeon Pie (B’stilla) »
B’stilla, a North African meat pie, is traditionally made with poultry. Cookbook author Suzanne Zeidy’s take includes veal and caramelized pearl onions. When ordering the veal for this recipe, have your butcher remove the bone. Get the recipe »
