25+ Easy and Flavorful Pie Crust Dinner Recipes You Need to Try

Pie crusts are often thought of as the perfect vessel for desserts, but what if we told you that pie crusts can also create delicious, savory meals?

From hearty chicken pot pies to flavorful steak and mushroom combos, pie crusts have the versatility to transform a simple filling into a comforting, satisfying dinner.

Whether you’re craving a classic favorite or looking to try something new, savory pies are an excellent choice for family dinners, casual gatherings, or special occasions.

In this article, we’ve compiled 25+ irresistible pie crust dinner recipes that will elevate your weeknight meals or impress your guests at your next dinner party.

These recipes bring together the perfect balance of savory fillings, tender meats, vegetables, and aromatic herbs, all enclosed in a flaky, buttery crust.

If you’ve never thought of pie crusts as a dinner option, this list will have you rethinking that decision in the best possible way!

So, grab your rolling pin and your favorite ingredients because it’s time to turn your pie crusts into hearty, satisfying dinner options that will leave everyone asking for seconds.

25+ Easy and Flavorful Pie Crust Dinner Recipes You Need to Try

Pie crusts are more than just a dessert ingredient; they can be the key to creating an array of savory dishes that satisfy both your taste buds and your hunger.

From comforting classics like chicken pot pie to more creative combinations like lamb and mint pie, the possibilities are endless.

Whether you’re making a quick weeknight dinner or preparing for a special occasion, these 25+ pie crust dinner recipes offer something for everyone.

So, get inspired and try your hand at making one of these delicious savory pies today!

Classic Chicken Pot Pie Crust

A comforting classic, this chicken pot pie uses a golden, buttery pie crust to encase a creamy mixture of chicken, vegetables, and herbs. Perfect for a family dinner or as a hearty dish to serve at a gathering, this recipe is a nostalgic crowd-pleaser that satisfies both kids and adults alike.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup onions, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 2 pre-made pie crusts
• Salt and pepper, to taste
• 1 egg (for egg wash)

Directions:

1. Preheat your oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish with it.
2. In a large skillet, melt the butter over medium heat. Add the onions and carrots, sautéing until tender, about 5 minutes.
3. Stir in the flour and cook for 2 minutes, then gradually whisk in the chicken broth and milk until the mixture thickens.
4. Add the cooked chicken, peas, garlic powder, thyme, salt, and pepper, stirring to combine.
5. Pour the filling into the prepared pie crust, smoothing it out evenly.
6. Place the second pie crust over the top and pinch the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
7. Brush the top crust with a beaten egg for a golden finish.
8. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and flaky.
9. Let the pie cool for 10 minutes before slicing and serving.

The classic chicken pot pie crust offers a beautiful balance of flaky texture and rich, creamy filling. The buttery, crisp crust contrasts perfectly with the smooth, savory chicken and vegetable mixture, creating a delicious and satisfying meal. This dish is sure to be a hit at any dinner table, with its hearty filling and comforting flavors that evoke the warmth of home cooking.

Vegetable Quiche Pie Crust

This savory vegetable quiche pie is a wholesome and nutritious dinner option. Packed with fresh vegetables, cheese, and a savory custard, the pie crust adds the perfect base for this vegetarian-friendly dish. It’s a great choice for brunch or a light dinner, and you can easily customize it with your favorite veggies.

Ingredients:

• 1 pre-made pie crust
• 1/2 cup bell peppers, diced
• 1/2 cup mushrooms, sliced
• 1/2 cup spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 4 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Olive oil, for sautéing

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. Heat a little olive oil in a skillet over medium heat. Sauté the bell peppers, mushrooms, and spinach until softened, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, milk, salt, pepper, basil, and garlic powder.
4. Stir in the sautéed vegetables and shredded cheddar cheese.
5. Pour the egg and vegetable mixture into the prepared pie crust, spreading it evenly.
6. Bake for 30-35 minutes, or until the quiche is set in the center and the top is lightly golden.
7. Let the quiche cool for 5-10 minutes before slicing.

This vegetable quiche pie crust is a delicious way to incorporate more veggies into your diet. The flakey, buttery pie crust perfectly complements the rich, creamy filling of eggs, cheese, and sautéed vegetables. Each bite is filled with savory goodness, and the subtle hint of garlic and basil enhances the fresh flavors of the vegetables. It’s an easy, versatile dish that can be enjoyed warm or cold, making it a perfect choice for any occasion.

Beef and Mushroom Empanada Pie Crust

This savory beef and mushroom empanada pie is a flavorful twist on the classic meat pie, using a buttery pie crust to encase a rich and hearty filling of ground beef, mushrooms, and spices. It’s perfect for a cozy dinner, offering a satisfying combination of textures and tastes in each bite.

Ingredients:

• 1 lb ground beef
• 1/2 cup onions, chopped
• 1/2 cup mushrooms, finely chopped
• 1/4 cup tomato paste
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste
• 1 pre-made pie crust
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and line a 9-inch pie dish with it.
2. In a large skillet, cook the ground beef over medium heat until browned. Remove excess fat.
3. Add the onions and mushrooms to the skillet, cooking until softened, about 5 minutes.
4. Stir in the tomato paste, Worcestershire sauce, cumin, paprika, cinnamon, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
5. Spoon the beef and mushroom filling into the prepared pie crust, spreading it out evenly.
6. Top with the second pie crust, sealing the edges and cutting a few small slits in the top for ventilation.
7. Brush the top crust with the beaten egg for a glossy finish.
8. Bake for 30-35 minutes, or until the crust is golden brown.
9. Let the pie rest for 10 minutes before serving.

This beef and mushroom empanada pie crust brings bold flavors and a comforting, satisfying experience. The flaky, buttery crust complements the savory, spiced filling, while the mushrooms add depth and umami to the ground beef. It’s an excellent choice for a hearty dinner, and the flavors continue to improve as they settle, making it a great make-ahead option. Each slice provides a deliciously rich and flavorful meal that’s sure to impress at any dinner table.

Spinach and Feta Pie Crust

A Mediterranean-inspired dish, this spinach and feta pie is a delicious combination of savory, tangy, and creamy flavors. With a flaky, buttery pie crust, the spinach and feta filling makes for a light but satisfying meal, perfect for a cozy dinner or served alongside a fresh salad for a more complete meal.

Ingredients:

• 1 pre-made pie crust
• 1 lb fresh spinach, washed and chopped
• 1/2 cup onions, chopped
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 2 large eggs
• 1/2 teaspoon dried oregano
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Olive oil, for sautéing

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, cooking until softened, about 3-4 minutes.
3. Add the spinach and cook until wilted and all excess moisture evaporates, about 5-7 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, whisk the eggs, then add the ricotta, crumbled feta, oregano, nutmeg, salt, and pepper. Stir to combine.
5. Add the cooked spinach mixture to the bowl and mix until well combined.
6. Pour the spinach and feta mixture into the prepared pie crust and smooth the top.
7. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden.
8. Let the pie cool for 5 minutes before slicing and serving.

The spinach and feta pie crust delivers a burst of fresh, vibrant flavors with the creamy, tangy filling contrasting perfectly against the buttery, flaky crust. The balance of spinach and feta, with the slight kick of garlic and nutmeg, creates a harmonious dish that is both healthy and indulgent. Whether served for a light dinner or as part of a brunch spread, this pie is sure to satisfy with its rich flavors and satisfying texture.

Chicken and Broccoli Alfredo Pie Crust

This creamy chicken and broccoli alfredo pie is a comforting, decadent meal that combines the rich, savory flavors of chicken, broccoli, and a velvety alfredo sauce, all enclosed in a flaky pie crust. It’s a hearty, satisfying dinner option for any night of the week, offering a creamy, cheesy filling that will have everyone coming back for more.

Ingredients:

• 2 cups cooked chicken, diced
• 1 1/2 cups broccoli florets, steamed
• 1/4 cup butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon flour
• Salt and pepper, to taste
• 1 pre-made pie crust
• 1 egg (for egg wash)

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and line a 9-inch pie pan with it.
2. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens.
4. Stir in the Parmesan and mozzarella cheeses, continuing to cook until melted and smooth. Season with salt and pepper to taste.
5. In a large bowl, combine the diced chicken, steamed broccoli, and cheese sauce, mixing until evenly coated.
6. Pour the chicken and broccoli mixture into the prepared pie crust.
7. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush the top with the beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
9. Let the pie cool for 10 minutes before slicing and serving.

The chicken and broccoli alfredo pie crust is an indulgent, creamy dish that combines the best of comfort food with a delicious pie crust. The creamy alfredo sauce, tender chicken, and crisp broccoli are perfectly enveloped in the flaky crust, creating a dish that feels both luxurious and cozy. This pie is sure to become a family favorite, offering a complete meal with rich flavors and a satisfying texture.

Beef Shepherd’s Pie Crust

This beef shepherd’s pie combines a savory beef filling with a rich, buttery pie crust, creating a hearty and filling dinner perfect for colder months. The tender beef, vegetables, and savory gravy are topped with a golden, flaky crust, making each bite a satisfying experience. This dish is a great way to use up leftover beef and is a comforting meal that everyone will enjoy.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 1 cup carrots, diced
• 1 cup peas
• 1/4 cup tomato paste
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and line a 9-inch pie pan with it.
2. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
3. Add the chopped onion and carrots to the skillet, cooking for about 5 minutes until softened.
4. Stir in the tomato paste, beef broth, Worcestershire sauce, rosemary, garlic powder, salt, and pepper. Let simmer for 10 minutes, allowing the mixture to thicken.
5. Stir in the peas and cook for an additional 2 minutes.
6. Pour the beef and vegetable mixture into the prepared pie crust.
7. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie rest for 10 minutes before slicing and serving.

The beef shepherd’s pie crust provides a delightful combination of savory, hearty beef filling and a buttery, flaky crust. The tender vegetables and rich gravy blend beautifully with the ground beef, making this dish a comforting, filling meal. Whether you serve it on a chilly evening or for a casual family dinner, this shepherd’s pie is sure to satisfy with its robust flavors and satisfying texture.

Chicken Parmesan Pie Crust

This chicken parmesan pie is a delicious twist on the classic Italian dish, with tender breaded chicken breasts, marinara sauce, and melted cheese, all enclosed in a buttery pie crust. It’s a hearty, comforting dish that combines the best flavors of Italian cuisine in a portable, easy-to-serve pie form.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 1/2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a bowl, combine the shredded chicken, marinara sauce, Parmesan cheese, mozzarella cheese, basil, garlic powder, oregano, salt, and pepper. Stir until well combined.
3. Pour the chicken and cheese mixture into the prepared pie crust, spreading it evenly.
4. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush with a beaten egg to give the crust a golden finish.
5. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
6. Let the pie cool for 5-10 minutes before slicing and serving.

The chicken parmesan pie crust takes the classic flavors of chicken parmesan and wraps them in a flaky, buttery crust. The combination of rich marinara sauce, gooey melted mozzarella, and tangy Parmesan cheese is a comforting, satisfying experience. Whether you serve it for a weeknight dinner or for a more casual gathering, this pie offers a perfect balance of flavors and textures that will please any crowd.

BBQ Chicken and Corn Pie Crust

For a fun, bold twist on the classic chicken pie, this BBQ chicken and corn pie combines smoky BBQ chicken with sweet corn and a buttery pie crust. The tangy barbecue sauce pairs perfectly with the creamy filling, making it a flavorful and hearty meal that’s perfect for summer dinners or family gatherings.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup red onion, chopped
• 1/2 cup BBQ sauce
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 tablespoon cilantro, chopped (optional)
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a large bowl, combine the shredded chicken, corn, red onion, BBQ sauce, sour cream, cheddar cheese, cilantro (if using), salt, and pepper. Stir until well combined.
3. Spoon the BBQ chicken and corn mixture into the prepared pie crust, spreading it evenly.
4. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush the top with a beaten egg for a golden finish.
5. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.
6. Let the pie cool for 5-10 minutes before slicing and serving.

The BBQ chicken and corn pie crust offers a perfect blend of smoky, tangy, and sweet flavors with each bite. The BBQ sauce enhances the tender chicken, while the corn adds a touch of sweetness and crunch. The creamy sour cream and melted cheddar cheese tie everything together, making for a deliciously hearty pie. It’s a fun, flavorful dish that can be enjoyed by all, and perfect for serving during BBQ season or at a family gathering.

Sausage and Pepper Pie Crust

This sausage and pepper pie is a flavorful, hearty dish filled with Italian sausage, bell peppers, and onions. The savory filling is complemented by the crispy, buttery pie crust, making this a perfect meal for a comforting dinner. It’s a great way to use up leftover sausages or to enjoy a quick, filling meal.

Ingredients:

• 1 lb Italian sausage, casing removed
• 1 cup bell peppers, sliced
• 1/2 cup onions, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a large skillet, cook the sausage over medium heat until browned and crumbled, about 5-7 minutes. Drain excess fat.
3. Add the sliced bell peppers, onions, and garlic to the skillet with the sausage. Cook for another 5-7 minutes, until the vegetables are softened.
4. Stir in the oregano, red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
5. Spoon the sausage and pepper mixture into the prepared pie crust.
6. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush the top with a beaten egg to give it a golden finish.
7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool for 5-10 minutes before slicing and serving.

The sausage and pepper pie crust is a robust and savory dish that brings together the rich flavors of Italian sausage with the sweetness of bell peppers and the savory depth of onions. The crispy pie crust provides the perfect vessel for the hearty filling, and the golden top adds a satisfying crunch. It’s a simple yet delicious meal, perfect for a family dinner or casual get-together, with flavors that are sure to delight everyone at the table.

Steak and Potato Pie Crust

This steak and potato pie is a hearty, comforting dish that brings together tender pieces of steak and creamy potatoes, all enveloped in a buttery, flaky pie crust. The rich, savory filling is made even more satisfying with the addition of caramelized onions and a savory gravy, making it a perfect dinner for any occasion.

Ingredients:

• 1 lb sirloin steak, cubed
• 2 medium potatoes, peeled and diced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1/4 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon flour
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste
• Olive oil, for sautéing

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a large skillet, heat olive oil over medium-high heat. Brown the cubed steak on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onions and garlic. Sauté for 3-4 minutes until softened.
4. Add the diced potatoes and cook for an additional 5-7 minutes until the potatoes begin to soften.
5. Sprinkle the flour over the mixture and stir to combine, cooking for 1 minute. Gradually add the beef broth and Worcestershire sauce, stirring constantly to form a thick gravy. Season with salt and pepper.
6. Add the browned steak back into the skillet, stirring to combine. Let the filling simmer for another 5-7 minutes until everything is cooked through and thickened.
7. Spoon the steak and potato mixture into the prepared pie crust.
8. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush with a beaten egg for a golden finish.
9. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pie cool for 10 minutes before slicing and serving.

This steak and potato pie crust delivers a satisfying combination of tender steak, creamy potatoes, and savory gravy, all encased in a golden, flaky crust. The rich flavors of the beef and caramelized onions blend beautifully, creating a comforting and hearty dish that’s perfect for a cozy dinner. The crispy crust adds a wonderful texture, balancing out the rich filling. It’s a comforting, classic meal that everyone will enjoy.

Spinach and Artichoke Pie Crust

A perfect blend of creamy spinach and artichoke dip flavors, this pie combines tender spinach, tangy artichokes, and rich cheeses, all nestled in a buttery pie crust. This spinach and artichoke pie is ideal for vegetarians or anyone looking for a lighter but satisfying meal. It’s a flavorful dish that can be served as a main or a side.

Ingredients:

• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, chopped (fresh or jarred)
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a skillet, heat olive oil over medium heat. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
3. In a large bowl, combine the cooked spinach, chopped artichoke hearts, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, salt, and pepper. Stir until well combined.
4. Spoon the spinach and artichoke mixture into the prepared pie crust and spread it evenly.
5. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush the top with a beaten egg for a golden finish.
6. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let the pie cool for 5-10 minutes before slicing and serving.

This spinach and artichoke pie crust is a delightful, creamy dish that combines the tanginess of artichokes with the richness of spinach and cheese. The pie crust adds a satisfying crunch, while the creamy filling offers a perfect contrast in texture. This dish is a fantastic option for a light dinner or as part of a brunch spread, and it’s sure to please even non-vegetarians with its hearty flavor and creamy texture.

Lamb and Mint Pie Crust

This lamb and mint pie is a deliciously flavorful dish that combines tender lamb with the fresh, aromatic flavor of mint. The rich lamb filling, seasoned with garlic and spices, is complemented by the buttery pie crust, making it a perfect comfort food option for a special dinner or holiday meal.

Ingredients:

• 1 lb ground lamb
• 1/2 cup onions, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh mint, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 cup beef broth
• 1 tablespoon olive oil
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
3. Add the ground lamb to the skillet, breaking it up as it cooks. Brown the meat until fully cooked, about 7-10 minutes. Drain any excess fat.
4. Stir in the ground cumin, cinnamon, coriander, salt, and pepper, and cook for 1-2 minutes to toast the spices.
5. Add the beef broth and chopped mint to the skillet, mixing to combine. Simmer for 5 minutes, allowing the flavors to meld.
6. Spoon the lamb mixture into the prepared pie crust.
7. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush the top with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie cool for 10 minutes before slicing and serving.

The lamb and mint pie crust combines rich, savory lamb with fresh, aromatic mint and warm spices, creating a flavor-packed meal. The tender, flavorful filling is perfectly complemented by the flaky, buttery crust. This pie is an excellent choice for a special dinner, bringing together the earthy richness of lamb and the refreshing zing of mint in every bite. The combination of spices creates a comforting yet vibrant dish that will stand out at any dinner table.

Chicken Pot Pie Crust

This classic chicken pot pie is a comforting, creamy dish packed with tender chicken, vegetables, and a savory sauce, all encased in a flaky, buttery pie crust. It’s a perfect all-in-one meal that’s hearty enough to satisfy any hunger while offering a delicious balance of flavors and textures.

Ingredients:

• 2 cups cooked chicken breast, cubed
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup celery, chopped
• 1 medium onion, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a large skillet, melt the butter over medium heat. Add the onions, carrots, celery, and cook until softened, about 5-7 minutes.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook for 3-5 minutes until the sauce thickens.
5. Add the cooked chicken, peas, thyme, salt, and pepper. Stir to combine and remove from heat.
6. Spoon the filling into the prepared pie crust.
7. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie cool for 5-10 minutes before slicing and serving.

The chicken pot pie crust is the ultimate comfort food, combining rich, creamy filling with a buttery, crispy crust. The hearty mix of vegetables and tender chicken in a savory sauce is perfectly complemented by the flaky pie crust, making it a satisfying meal for any occasion. Whether served for a cozy dinner or a family gathering, this pie is sure to be a hit, offering a warm and hearty dish that everyone will enjoy.

Vegetarian Mushroom and Leek Pie Crust

This vegetarian mushroom and leek pie is a perfect choice for those seeking a savory, plant-based meal. The earthy flavor of mushrooms, paired with the sweetness of leeks and a creamy sauce, creates a filling and flavorful dish. The buttery pie crust provides the perfect contrast to the creamy, rich filling.

Ingredients:

• 2 cups mushrooms, sliced
• 2 medium leeks, cleaned and sliced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon parsley, chopped
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook for 3-4 minutes until softened.
3. Add the mushrooms to the skillet and cook for an additional 7-8 minutes until the mushrooms release their moisture and become tender.
4. Stir in the flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the vegetable broth and heavy cream. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens. Stir in thyme, parsley, salt, and pepper.
6. Spoon the mushroom and leek mixture into the prepared pie crust.
7. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush with a beaten egg for a golden finish.
8. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie cool for 5-10 minutes before slicing and serving.

This vegetarian mushroom and leek pie crust is a rich, satisfying option for anyone looking for a flavorful meat-free dish. The earthy mushrooms and sweet leeks blend together perfectly in the creamy sauce, making each bite both hearty and indulgent. The flaky pie crust adds the perfect finishing touch, making this dish both comforting and elegant. Whether served for dinner or as a side, it’s a dish that’s sure to please vegetarians and non-vegetarians alike.

Pork and Apple Pie Crust

The sweet and savory combination of pork and apples in this pie creates a rich, flavorful filling, all encased in a buttery pie crust. The tender pork is complemented by the slight sweetness of apples and a hint of mustard, making this a savory yet slightly sweet dish perfect for a fall or winter dinner.

Ingredients:

• 1 lb ground pork
• 2 medium apples, peeled and diced
• 1/2 cup onions, chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 1 pre-made pie crust
• 1 egg (for egg wash)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan.
2. In a large skillet, heat olive oil over medium heat. Add the onions and cook for 3-4 minutes until softened.
3. Add the ground pork to the skillet and cook until browned, breaking it apart as it cooks.
4. Stir in the diced apples, Dijon mustard, sage, cinnamon, salt, and pepper. Cook for 5-7 minutes until the apples soften.
5. Add the chicken broth to the skillet and let the mixture simmer for 3-4 minutes until it thickens slightly.
6. Spoon the pork and apple mixture into the prepared pie crust.
7. Top with the second pie crust, sealing the edges and cutting a few slits in the top for ventilation. Brush with a beaten egg for a golden finish.
8. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie cool for 5-10 minutes before slicing and serving.

The pork and apple pie crust offers a delightful blend of savory and sweet flavors, with the rich pork complemented by the slight sweetness of apples. The mustard and sage add depth to the filling, making each bite full of flavor. The buttery, flaky pie crust provides the perfect contrast to the tender, savory filling. Whether for a fall dinner or a comforting winter meal, this pie is a delicious and hearty option for any occasion.

Note: More recipes​ are coming soon!