Savory Slices

From flaky pastry pockets to mashed potato-topped casseroles, nearly every culture has a “pie” that’s perfect for dinner (or lunch).

By Annie B. Copps

Sure, dessert pies get all the glory—apple, pumpkin, peach—but savory pies deserve a seat at the table too. Think of the New England classics: chicken pot pie, lobster pie, shepherd’s pie. From farther away, there are pasties, quiche, empanadas, xian bing, and calzones—comfort food topped or wrapped with a crust. These dishes share humble roots, what Italians call cucina povera, “kitchen of the poor”: thrifty, clever, and delicious. A bit of dough or mash turns everyday ingredients (or leftovers) into something easy, filling, and utterly craveable.

Chicken Pot Pie

Cozy, golden, and worth every minute. You could toss all these ingredients in a pot at once to cook and call it dinner, but a little extra time draws out maximum flavor from each ingredient. Make one large pie to slice and share—or bake in individual crocks (or disposable mini pie tins) for freezing or gifting. Makes one large or 4 to 5 small pies.

Ingredients:

• 4 oz pancetta (or bacon or ham), finely chopped
• 5 tbsp unsalted butter
• 2 yellow onions, finely chopped
• 1 large carrot, peeled and chopped
• 8 oz button mushrooms, chopped
• 5 cloves garlic, minced
• 4-5 sprigs thyme (or rosemary), tied with twine
• 2 bay leaves
• 2 cups low-sodium chicken stock
• ½ cup all-purpose flour
• 2 cups milk
• 10 oz frozen peas (or mixed veg)
• 3 cups cooked chicken (rotisserie is perfect)
• Salt and pepper to taste
• Puff pastry, thawed

Preparation Method:

1. Preheat oven to 400°F.
2. In a large pot, cook the pancetta until lightly browned. Remove with a slotted spoon (save the fat in the pan) and set aside.
3. Add the butter, onions, carrot, and mushrooms. Season with salt and pepper and cook until the onions are softened and fragrant.
4. Stir in the garlic and cook 1 minute. Add the herbs and chicken stock; simmer until reduced by two-thirds.
5. Stir in the flour to coat the vegetables. Slowly drizzle and stir in the milk. Cook until thickened. Return the pancetta, peas, and chicken to the pot.
6. Spoon into baking dish(es), top with puff pastry, and brush with milk or egg wash.
7. Bake 20 minutes, lower oven to 350°F, and bake 20-25 minutes more. Let rest 10 minutes before serving.

Pro Tip: Brush pastry with milk or egg white for glossy shine.

Root Vegetable Pot Pie

Comforting, creamy, and packed with flavor—this vegetarian pot pie is hearty enough for any table. The mix of root vegetables and herbs bubbles beneath a golden puff pastry lid. Serves 6–8

Ingredients:

• 5 Tbsp olive oil
• 4 cups thinly sliced leeks, whites only (well-cleaned)
• 4 tsp kosher salt, divided
• 1 spn freshly ground black pepper, divided
• 6 Tbsp minced garlic (about 7 cloves)
• 1 stick unsalted butter
• 1/2 cup all-purpose flour, plus more for dusting
• 1 cup dry white wine or dry white vermouth
• 1 cup low-sodium chicken or vegetable broth
• 1 cup half and half
• 10 oz potatoes (a mix if possible), peeled and cut into 1/2-inch pieces
• 12 medium parsnips, peeled and cut into 1-inch pieces
• 1 medium celery root, peeled and cut into 1/2-inch pieces
• 4 oz carrots (about 3), peeled and cut into 1/2-inch pieces
• 1 small bunch fresh sage, leaves finely chopped (about 3/4 cup)
• 1 small bunch fresh thyme, tied in a bundle with kitchen string
• 1/2 small bunch fresh flat-leaf parsley, leaves finely chopped (about 3 Tbsp)
• 6-8 scrapes whole nutmeg
• Worcestershire sauce
• Large egg yolk
• 1 pound frozen puff pastry, thawed in the refrigerator
• Butter or cooking spray, for the baking dish

Preparation Method:

1. In a deep, wide 4-quart saucepan or pot over medium-high heat, add the olive oil. Add the leeks and a pinch of salt. Cook, stirring occasionally, until the leeks soften, become translucent and just begin to brown. Lower the heat and cook, stirring occasionally, until the leeks are softened and fragrant; 30 to 40 minutes.
2. Stir in the garlic and cook 1 minute or until fragrant. Transfer the leek mixture to a bowl and set aside.
3. In the same pan over medium heat, melt the butter. Whisk in the flour and cook until golden in color, about 2 minutes. Whisk in the wine, then the broth and half and half. Continue whisking just until the mixture begins to thicken; about 2 to 3 minutes. Reduce the heat to low.
4. Add the parsnips, celery root, potatoes, carrots, sage, thyme, parsley, nutmeg, and Worcestershire sauce. Taste and adjust with salt and pepper. Add the reserved to the leek mixture. Lower the heat to a simmer, cover, and cook until the vegetables are tender-crisp, stirring occasionally, 20 to 25 minutes.
5. Heat the oven to 400°F. Coat a 3-quart baking dish (or about 10 10-ounce ramekins) with butter or cooking spray. Add the hot filling, spread into an even layer, and set aside. Whisk the egg yolk with a splash of water to make an egg wash.
6. Lightly dust a work surface with flour. Roll the puff pastry out to be 1 inch wider and 1 inch longer than your baking dish (or cut into rounds if using ramekins). Working quickly, transfer the puff pastry over the top of the filling. and trim as needed. Brush liberally with the egg wash.
7. Bake until the puff pastry is a deep burnished brown and puffed, 12 to 16 minutes. Serve immediately.

Pro Tip: The filling and pastry can be assembled in individual ramekins for freezing—simply bake from frozen, adding a few extra minutes as needed.

Shepherd’s Pie

Hearty, homey, and perfect for a crowd. Call it cottage pie if you use beef, hachis Parmentier if you’re feeling French—but whatever the name, it’s comfort food done right. Serves 6 to 8

Ingredients:

Potato Topping

• 3½ lbs russet potatoes, peeled and chunked
• 1¼ cups grated Parmigiano Reggiano, divided
• ¾ cup heavy cream (more if needed)
• 1 stick butter, melted
• 3 egg yolks
• Salt and pepper

Filling

• 2 lbs ground lamb
• 1 onion, diced
• 3 celery ribs, diced
• 3 carrots, diced
• 5 cloves garlic, minced
• 3 oz tomato paste
• ¼ cup flour
• 12 oz Guinness
• ¼ cup Worcestershire sauce
• 1 tbsp each chopped thyme and rosemary
• 2 cups low-sodium beef stock
• 1½ cups frozen peas
• Salt and pepper

Preparation Method:

1. Heat oven to 400°F, with racks in the middle and upper third.
2. Boil potatoes in salted water until tender, 25-30 minutes.
3. Mash or rice, then stir in cream, butter, and 1 cup Parmigiano Reggiano. Season well, then mix in yolks.
4. Brown the lamb in a large pot, 7-10 minutes.
5. Add onion, celery, carrot, and salt; cook 5-7 minutes.
6. Stir in garlic and tomato paste; cook 3 minutes.
7. Add the Guinness, scraping up browned bits, and reduce. Stir in flour and cook 1 minute.
8. Add stock, Worcestershire, herbs, and peas. Simmer 10 minutes, until thickened.
9. Spoon filling into a 9×13-inch dish, top with mashed potatoes, and rough up the surface with a fork. Sprinkle with remaining cheese.
10. Bake 20 minutes, then broil 1-3 minutes until golden. Let rest 10 minutes before serving.

Shortcut: Swap Guinness for beef stock and add a dash of soy sauce for depth without the beer.

Xian Bing (香)

Crispy, juicy, and easier than they look. If you like Asian dumplings, these are their bigger cousin. Part of the fun of making these Northern Chinese street food-style pies is saying the name: “syahng bing.” The dough is forgiving and straightforward, and the pies freeze beautifully—so make extra. Makes 4 to 6 servings

Ingredients:

Dough

• 3 cups all-purpose flour
• ½ cup boiling water
• ½ cup room-temperature water

Filling

• 1 lb ground pork (or beef, lamb, or chicken)
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• ¼ tsp salt
• Pinch five-spice powder (optional)
• 3 tbsp neutral oil, plus more for cooking
• 2 cups scallions, finely chopped

Preparation Method:

1. In a bowl, stir boiling water into the flour with chopsticks or a sturdy spatula.
2. Add the room-temperature water and mix until a dough forms. Knead 2 to 3 minutes until smooth, adding a touch more warm water if the dough feels dry.
3. Cover and let rest 1 hour.
4. Combine all filling ingredients.
5. Divide the dough in half; roll one piece into an 8-inch x 24-inch rectangle.
6. Spread half the filling evenly, leaving a ½-inch border. Roll up and seal edges well.
7. Heat an oiled nonstick pan over medium heat. Place roll seam side down, flatten slightly, cover, and cook 8 minutes per side until golden and puffed. Flip once more to crisp.
8. Slice and serve. Repeat with the remaining dough and filling.

Suggestion: Serve with soy-vinegar dipping sauce with a splash of chili oil.

The Takeaway

Savory pies have been feeding the world for centuries—humble ingredients, a bit of crust, and a lot of heart. Whether it’s flaky pastry, pan-fried dough, or a mashed potato crown, these dishes are proof that comfort food is universal—and best served warm.