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Fave pie recipies
March 21, 2011 11:58 AM   Subscribe

Calling all *savory* pie lovers... what are your favorite, EASY recipes?

A few nights ago, husband and I were both feeling under the weather. I threw together a ridiculously simple chicken pot pie and it was the perfect comfort food - piping hot, flavorful, brimming with nourishing veggies, and quick and easy to make. I'd like to make more pie dinners, nothing too fancy - easy and delicious are the key words (and I'll be using store-bought frozen pie crusts). Tell me hive mind, what are your favorite recipes for savory pie fillings?
posted by keep it under cover to Food & Drink (30 answers total) 128 users marked this as a favorite
 
You may want to ask this over at chowhound. They are fantastic with food questions.
posted by TheBones at 11:59 AM on March 21, 2011


Pasties are hand-held pies filled with ground beef, potatoes, carrots, onion, and whatever else. We made them in fourth grade as part of some school project and I looooved them ever since. I don't have a recipe, but the one here seems pretty identical to the one I've used.
posted by logic vs love at 12:03 PM on March 21, 2011 [2 favorites]


I like to make pies without the crust, so it's more like cobbler. I put the stew in a 8x8 or 9x13 baking pan, then make biscuits with some herbs in them (use a Bisquick recipe or homemade) and drop it in small bits on top of the stew. Put in the oven until the biscuits are done.

My favorite tip for making the filling: when making chicken pot pie, I use a packet of instant chicken (or turkey) gravy mix along with the other ingredients. Not very natural/organic, but it adds a lot of flavor.
posted by CathyG at 12:09 PM on March 21, 2011 [1 favorite]


Quebec Pork Pie

Fantastic.
posted by Narrative Priorities at 12:11 PM on March 21, 2011 [4 favorites]


This Lasagna Tart recipe from 101 Cookbooks is one of the tastiest things I know how to make!
posted by carolr at 12:15 PM on March 21, 2011 [2 favorites]


I love a leek and carrot pie.

Directions:

Make bacon. Crumble.

Clean leeks well (they can be gritty). Cut leeks and carrots into bite sized coins. Sautee in butter.

Stir in crumbled bacon. Put into pie crust. Bake until pie crust is done in a medium oven.
posted by jph at 12:19 PM on March 21, 2011 [4 favorites]


Seconding Narrative Priorities' rec of Tourtiere, though it's best enjoyed during the holidays. I combined aspects of the recipes here, here, and here (from the link above) for excellent results. So many Om Nom Noms.
posted by Lieber Frau at 12:23 PM on March 21, 2011 [1 favorite]


It's more of a tart, but I quite like a leek and camembert pie with a puff pastry crust. Throw some parmesan in and caramelised shallots and it's delicious.

logic vs love: "Pasties are hand-held pies filled with ground beef, potatoes, carrots, onion, and whatever else."

They really really should have swede as well as potato.
posted by turkeyphant at 12:28 PM on March 21, 2011


You will have to wait about six months to make this one, but when you do you won't ever want to eat anything else ever again.

Tomato and corn pie.
posted by elsietheeel at 12:29 PM on March 21, 2011 [2 favorites]


I make a quick Southwestern Chicken Pot Pie for my husband and me. The ingredients are sort of well, canned, but I always keep them on hand, so it's easy for us.

-2 cups leftover chicken (small pieces - already cooked)
-1 can of black beans
-1 can of corn
-1 can of enchilada sauce
-1 can of Rotel (the mexican kind with cilantro & lime)
-1 tsp. chili powder
-1 box of Jiffy cornbread mix (& milk & eggs to make it)

Stir together all the ingredients, except the chicken & cornbread, in a pan on the stove until it's all warm & combined well. Add the chicken. Mix the cornbread mix together. Put all the stove ingredients into a casserole dish; spoon the cornbread mixture on top. Bake it all in the oven at 375 degrees for 30 minutes (golden brown).

Then we top it with sliced jalapeños, sour cream, & grated cheese.
posted by Kronur at 12:31 PM on March 21, 2011 [4 favorites]


Thirding tourtière, with these recommendations:

1. Mashed or finely cubed cooked potato makes a lovely binder, better than oatmeal or breadcrumbs. Mashed potato also makes an excellent side dish, so it's win-win!
2. You can combine beef and pork instead of using pork only. If you're using pork only, medium or lean ground pork is fine. If you're combining beef and pork, use medium grind for each or else you wind up with a dry pie. I know Christmas is coming when the local grocery store actually stocks some pork with a little fat in it.
3. The spicing recommendations you'll find in various recipes are a starting point. Try salt, pepper, and sage to start, then some ground nutmeg, cloves and cinnamon, adding more if you think it's needed. (Be cautious with cloves.)
4. You can skip the celery -- my family always did -- but if you like it and have it around, go for it.
5. I love garlic and use it in just about everything, but I find that tourtière doesn't need it. Add if you're a garlic lover, but skipping it is another way to keep the recipe simple.

One possible fussy choice that I always go through: I cook up the meat, onions and spices, then blitz them in a food processor, then stir in the mashed potato as a binder. This makes a smooth, cohesive pie filling rather than a series of slightly dry, easily separated meat morsels.
posted by maudlin at 1:02 PM on March 21, 2011 [2 favorites]


Pork and Guiness hand pie, from Serious Eats.
posted by electroboy at 1:02 PM on March 21, 2011


I use this Shepherd's Pie recipe like, once a week (i use minced beef instead of lamb). It is ten thousand kinds of yummy. I recommend adding mushrooms and any other veg you have lying around.
posted by ukdanae at 1:14 PM on March 21, 2011


I don't think it's specifically stated, but in the recipes above where you put biscuits on top of the filling, it works best if the filling is hot. Sometimes the biscuits don't cook through if the filling starts cold, leaving you with a nasty slimy dough layer. In the cornbread-topped ones I have not had this problem.
posted by cabingirl at 1:31 PM on March 21, 2011


Quiche. I like the cheese variety, but you might want something healthier.

(If you have a food processor, you should really make pie crust at home... it's very easy.)
posted by anaelith at 1:36 PM on March 21, 2011


Like Shepherd's pie, Fisherman's pie doesn't actually have a crust. That does not make it any less delicious.

For crust-based pies, try tomato pie - absolutely fantastic in-season, but in winter can be made with slices of canned tomato, which is actually tastier than using out-of-season mealy pink "fresh" tomatoes. Some recipes have an egg base; others are made with mayonaise instead; my mom's recipe uses some of both. It helps to salt your fresh tomato slices, and leave them in a colander while you make prep the rest, and maybe even blot them on a paper towel as you assemble, if you're concerned about drippy delicious tomato juice in the finished product.
posted by aimedwander at 1:37 PM on March 21, 2011


1 Lg. can cream of chicken soup (sometimes the w/ garlic variety)
Salt and pepper to taste.
1 lb of chicken broiled in aluminum foil "tents" then diced. (coat with Mrs. Dash or Morton's chicken seasoning and a tbl spoon or so of white cooking wine in each tent)
2 lbs of stew veggies, simmered for about 30-45 minutes (while chicken cooks) in 100% chicken broth
1 tablespoon of parmesan cheese
1 box of chicken Stove Top stuffing for the top "crust"

Pour fill into already cooked pie crust. Bake for another 10 minutes to combine flavors.

Makes two pies.
posted by Debaser626 at 1:49 PM on March 21, 2011


Cabbage pie. OK, this is going to seem ridiculously simple, but I promise it is good (if you like cabbage): Shred cabbage, sautee it briefly in olive oil, season with salt and pepper, bake in pie crust. You can add hard boiled eggs or boiled potatoes if you are so inclined, but they are not necessary. Greater than the sum of its parts.
posted by yarrow at 2:08 PM on March 21, 2011 [3 favorites]


Does quiche count? I make an onion tart that is basically a quiche made with swiss cheese and lots of onions that have been sauteed until transparent, verging on caramelized. Or quiche with asparagus and parmesan, to which prosciutto would be an excellent addition. Or bacon, spinach and tomato quiche, which is rather damp, but very tasty.

These other savory pies are inspiring and mouth-watering.
posted by theora55 at 3:08 PM on March 21, 2011


You need British sources - my favorite is BBC Good Food. I made this tonight and it was easy and fantastic.
posted by mdonley at 3:25 PM on March 21, 2011


This is my chicken pot pie recipe, which I've posted on AskMeFi before, so sorry if you've seen it already. I eat this pretty much all the time.

In a skillet fry one chopped white or yellow onion in a couple tablespoons of butter. While it cooks add about two servings of frozen chicken and put the lid on. While the chicken and onion fry over medium-low heat, chop up about 5 carrots/parsnips/turnips/rutabagas/potatoes (any combination thereof). Remove the lid, add the root vegetables to the skillet, turn up the heat and pour about half a cup of water over them, stirring as the water cooks off. I like to add some "Better than Bouillon" chicken broth concentrate at this point.

Once the root vegetables are about half-cooked, and the chicken is pretty much cooked through, you can add small amounts of milk and flour until everything starts to stick together. Stir in a dollop of barbecue sauce or a few dashes of Worcestershire sauce. You can also add some chopped celery now. Put this mixture in a pie dish and unfold a ready made pie crust on the top. Flute the edges of the crust, draw something neat in the top with a knife to let hot air out, then bake the pie for about twenty minutes or until the crust is golden brown.
posted by milk white peacock at 3:33 PM on March 21, 2011 [1 favorite]


This needs some time, but only five minutes of active time (cut up meat, dump in cans). Great if you start the day before, though you could easily do the first bit around lunch time on a weekend and be ready in time to make dinner.

Dice up some braising beef or lamb (think shoulder, blade, chuck - something with lots of connective tissue that'd be tough as hell if you grilled it) into big chunks, like 2". Throw in a tray or ovenproof bowl with a can of tomatoes, a can of coconut cream, a drained can of pulses (eg lentils, chickpeas) and a very generous dollop of curry paste. Mix to combine, cover (a cartouche made from wet baking paper will do) and put in a slow (160oC / 320oF) oven for four hours.

(Want it extra rich? Stir through a couple of big spoons of butter now. Just do it.) Spoon meat and curry gravy into pie shells (or pasties, or pot pie, one big pie, whatever), and bake til the pastry is done. If you prefer a cottage pie affair, shred the meat roughly with a couple of forks, top with mashed potato and bake. Cooled, and made with decent shortcrust pasty bases, they're great for a picnic.
posted by obiwanwasabi at 4:01 PM on March 21, 2011


ukdanae: "I use this Shepherd's Pie recipe like, once a week (i use minced beef instead of lamb)."

You mean "Cottage Pie".
posted by turkeyphant at 4:12 PM on March 21, 2011 [2 favorites]


I love this chicken & leek pie recipe. Depending on time/enthusiasm the first two elements (pastry & white sauce) can be made from scratch or bought pre-made. If you're just making the pie filling (which is a doddle) cut down the preparation time to 10/15 mins.
posted by dogsbody at 4:43 PM on March 21, 2011


Cook some chicken (either use leftover roast chicken, or brown some parts in a pan.

Take out the chicken, throw in a couple of tablespoons of butter and flour. Then throw a bunch of mushrooms in there, and cook down.

Season with some thyme, salt and pepper, and add about a half cup of broth. Cook a few minutes until it reaches a thick consistency. If it's paste-like, add more broth. Throw some frozen peas in there, why not?

Put it in a pie crust, and bake it like a pie.
posted by fixer at 5:55 PM on March 21, 2011


Take a look in the Moosewood cookbooks. There are some fantastic savory pie recipes in there. My favorites are the Cauliflower pie (in the original cookbook) and the mushroom pie (in Sundays at Moosewood). Ignore the fancy crust on the mushroom pie and just use a premade crust. It works almost as well.
posted by Hactar at 10:46 PM on March 21, 2011


A variation on the cabbage pie above is Russian Vegetable Pie, which my parents (and then I) have traditionally cooked out of The Vegetarian Epicure. It's basically cabbage pie with cream cheese, mushrooms & onions, hard boiled eggs and dill. Sounds strange, but it's AMAZING.
posted by linettasky at 10:47 PM on March 21, 2011


I am really digging all of these, especially the more unusual recipes!! Tomato pie!? Cabbage pie?! I've never even heard of these pies and now I can't wait to try making them. Thanks, and keep the recipes coming!
posted by keep it under cover at 11:27 AM on March 22, 2011


I make this extremely easy pie-like thing on occasion:

1/2 of this biscuit recipe made up then rolled out approximately round and flat
1 can tuna
1 can cream of mushroom soup

Preheat oven to 425F.

Mix the tuna and the soup. Put the biscuit dough on a flat surface; I use either a large skillet (14") or a 14" pizza pan. Spoon mixture over half the dough, then fold the other half over the top and pinch it down. It's now sort of a calzone. Bake about 20 minutes, until the biscuit is done. Serves 2.
posted by galadriel at 7:19 PM on March 22, 2011


Not really being into corned beef and cabbage, I made this for St. Patrick's Day (with Colcannon on the side). Oh man, definitely one of the best things I've ever made. Instead of making individual ones, I just put the filling in a regular pie plate and covered with a sheet of the standard puff pastry you buy in the freezer section of the supermarket. It took about 10 minutes longer to bake than the recipe says. (I also decreased the amount of beef and added more onion and lots of sauteed mushrooms.)

I've made this recipe for pasties many times and it's always a hit. The best thing about it is that it's very flexible and you can pretty much use any veg you have on hand (I belong to a CSA, so I've always got bits and pieces of random leftover veg). And since it uses the refrigerated pie crust, it's easy to make. (You'll note if you read the directions that it has you start with sirloin, then grind it; I just use ground beef.)
posted by WorkingMyWayHome at 9:28 PM on March 22, 2011


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