14 Savory Pie Recipes for Super Bowl Game Day

Savory pies are a big hit on game day in many countries. They’re easy to eat and full of flavor, making them perfect for a fun day of watching sports with friends. You can grab one and go, which is great for a busy game day party.

These 14 recipes will take your Super Bowl party to the next level, with options like classic chicken and spicy chorizo.

They’re easy to make and are sure to be a crowd-pleaser.

From simple to fancy, there’s a savory pie recipe here for everyone to enjoy.

Classic Chicken Pot Pie

A rich and comforting dish filled with chicken and vegetables.

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 cups mixed vegetables
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk
• 2 tablespoons butter
• 2 pie crusts
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the chicken, onion, and garlic until the chicken is cooked through.
3. Add the mixed vegetables, flour, chicken broth, and milk to the skillet, stirring to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
5. Roll out one of the pie crusts and place it in a 9-inch pie dish.
6. Fill the pie crust with the chicken and vegetable mixture.
7. Roll out the second pie crust and use it to cover the pie, crimping the edges to seal.
8. Cut a few slits in the top crust to allow steam to escape.
9. Brush the top crust with butter and season with salt and pepper.
10. Bake the pie for 25-30 minutes, or until the crust is golden brown.

Spinach and Feta Pie

A savory pie filled with spinach and feta cheese.

Ingredients

• 2 cups fresh spinach
• 1 cup crumbled feta cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 pie crust

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a large skillet, sauté the chopped onion and garlic until softened.
4. Add the fresh spinach to the skillet and cook until wilted.
5. In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, grated parmesan cheese, and flour.
6. Pour the melted butter and heavy cream into the bowl and mix well.
7. Season the mixture with salt and pepper to taste.
8. Pour the mixture into the pie crust.
9. Bake the pie for 35-40 minutes or until the crust is golden brown.
10. Serve warm and enjoy.

Steak and Mushroom Pie

Hearty steak and mushroom pie filled with tender beef and flavorful mushrooms.

Ingredients

• 1 pound beef steak, cut into small pieces
• 2 cups mixed mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1 pie crust

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pan, melt butter over medium heat and cook the beef until browned.
3. Add the onion, garlic, and mushrooms to the pan and cook until the vegetables are tender.
4. In a small bowl, whisk together the beef broth, tomato paste, flour, thyme, salt, and pepper.
5. Pour the broth mixture over the beef and vegetables, and stir to combine.
6. Roll out the pie crust and fill with the beef mixture.
7. Cover the pie with another pie crust or a pie crust lid.
8. Crimp the edges to seal the pie and cut a few slits in the top crust.
9. Bake the pie for 25-30 minutes, or until the crust is golden brown.
10. Serve hot and enjoy.

Broccoli and Cheddar Pie

A delicious and creamy pie filled with broccoli and cheddar.

Ingredients

• 1 1/2 cups broccoli florets
• 2 cups cheddar cheese, shredded
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• 1/2 cup heavy cream
• 2 large eggs
• 1 pie crust
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a large bowl, whisk together the flour, melted butter, and heavy cream.
4. Add the shredded cheddar cheese and broccoli florets to the bowl and stir until well combined.
5. Pour the mixture into the pie crust.
6. Bake the pie for 35-40 minutes or until the crust is golden brown.
7. Remove the pie from the oven and let it cool for 10 minutes.
8. Serve warm and enjoy!

Bacon and Egg Pie

Flaky pastry filled with bacon and eggs makes a satisfying breakfast pie.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 6 slices of bacon, diced
• 4 large eggs
• 1/2 cup grated cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out pastry and place in a 9-inch tart pan.
3. Cook the diced bacon in a skillet until crispy, then set aside.
4. In a bowl, whisk together eggs, cheese, and heavy cream.
5. Arrange the cooked bacon in the pastry shell and pour in the egg mixture.
6. Season with salt and pepper to taste.
7. Bake for 35-40 minutes, or until the pastry is golden brown and the filling is set.
8. Let cool for a few minutes before serving.

Seafood Pie

A delicious seafood pie filled with shrimp, cod, and mussels.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 pound cod fillet, cut into 1-inch pieces
• 1/2 pound mussels, scrubbed and debearded
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 1 cup fish stock
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups puff pastry, thawed

Instructions

1. Preheat oven to 400°F.
2. In a large skillet, melt butter over medium heat.
3. Add onion and garlic and cook until softened, about 3-4 minutes.
4. Add shrimp, cod, and mussels, and cook until seafood is opaque, about 5 minutes.
5. Sprinkle flour over seafood mixture and cook for 1 minute.
6. Gradually stir in fish stock and heavy cream, and bring to a simmer.
7. Reduce heat to low and stir in thyme, salt, and pepper.
8. Roll out puff pastry on a lightly floured surface to a thickness of 1/8 inch.
9. Spoon seafood mixture into a 9-inch pie dish and cover with puff pastry.
10. Crimp edges to seal pie and cut a few slits in top crust to allow steam to escape.
11. Brush top crust with a little water and bake for 25-30 minutes, or until golden brown.

Roasted Vegetable Pie

A delicious pie filled with roasted vegetables and gooey cheese.

Ingredients

• 1 sheet of puff pastry
• 1 large onion
• 2 large carrots
• 2 large potatoes
• 1 large zucchini
• 1 large red bell pepper
• 2 cloves of garlic
• 1 cup of shredded cheese
• 1/2 cup of olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry and place it in a pie dish.
3. Roast the onion, carrots, potatoes, zucchini, and red bell pepper in olive oil for 30 minutes.
4. Add the garlic to the roasted vegetables and stir well.
5. Fill the pie crust with the roasted vegetables and top with shredded cheese.
6. Fold the edges of the puff pastry to seal the pie.
7. Bake the pie in the preheated oven for 25-30 minutes or until golden brown.
8. Remove the pie from the oven and let it cool for 10 minutes before serving.

Goat Cheese and Sun-dried Tomato Pie

Savory goat cheese and sun-dried tomato pie perfect for brunch or dinner.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1/2 cup goat cheese
• 1/2 cup sun-dried tomatoes
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the dough and place it in a 9-inch tart pan.
3. In a bowl, whisk together the goat cheese, sun-dried tomatoes, and heavy cream.
4. Add the eggs one at a time, whisking well after each addition.
5. Stir in the thyme, salt, and pepper.
6. Pour the filling into the tart shell.
7. Bake for 40-45 minutes or until the edges are golden brown.
8. Let the pie cool for 10 minutes before serving.

Chicken and Mushroom Pie

Hearty chicken and mushroom pie filled with rich flavors and tender fillings.

Ingredients

• 1 pound boneless chicken breast
• 2 cups mixed mushrooms
• 1 onion
• 2 cloves garlic
• 1 cup all-purpose flour
• 1/2 cup butter
• 1/2 cup chicken broth
• 1/2 cup milk
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups puff pastry

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. In a large skillet, sauté the chicken, mushrooms, onion, and garlic until the chicken is cooked through.
4. In a separate bowl, whisk together the flour, butter, chicken broth, milk, thyme, salt, and pepper.
5. Add the flour mixture to the skillet and stir until the filling thickens.
6. Pour the filling into the puff pastry, leaving a 1-inch border around the edges.
7. Roll out the remaining puff pastry and use it to cover the pie, crimping the edges to seal.
8. Cut a few slits in the top of the pie to allow steam to escape.
9. Brush the top of the pie with a little bit of milk and bake for 30-40 minutes, or until golden brown.
10. Serve hot and enjoy.

Butternut Squash and Sage Pie

Butternut squash and sage pie is a savory twist on traditional pumpkin pie.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 2 large eggs
• 1 pie crust

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and chop butternut squash into 1-inch cubes.
3. In a large bowl, toss squash with olive oil, salt, and pepper.
4. Spread squash on a baking sheet and roast for 30 minutes.
5. In a pan, sauté chopped onion and minced garlic until softened.
6. Add roasted squash, dried sage, and heavy cream to the pan and stir.
7. In a separate bowl, whisk eggs and add to the squash mixture.
8. Roll out pie crust and fill with the squash mixture.
9. Bake pie for 40-50 minutes or until crust is golden brown.
10. Let pie cool before serving.

Provençal Vegetable Pie

Provençal Vegetable Pie is a flavorful French dish filled with vegetables and herbs.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large eggplant, sliced
• 1 large zucchini, sliced
• 1 large bell pepper, sliced
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 cup of cherry tomatoes, halved
• 1/4 cup of fresh basil, chopped
• 1/4 cup of grated cheese
• Salt and pepper to taste
• 1 tablespoon of olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it in a 9-inch tart pan.
3. In a large bowl, toss together the sliced eggplant, zucchini, bell pepper, and onion.
4. In a large skillet, heat the olive oil over medium heat and cook the vegetables until they are tender.
5. Add the garlic, cherry tomatoes, and basil to the skillet and cook for an additional 2 minutes.
6. Arrange the cooked vegetables in the pastry-lined tart pan.
7. Sprinkle the grated cheese over the top of the vegetables.
8. Fold the edges of the pastry up over the filling, pressing gently to seal.
9. Brush the pastry with the beaten egg and bake for 35-40 minutes, or until golden brown.
10. Remove from the oven and let cool before serving.

Leek and Potato Pie

A savory leek and potato pie perfect for a cold winter’s night.

Ingredients

• 2 large leeks
• 3-4 large potatoes
• 1 onion
• 2 cloves of garlic
• 1 cup grated cheddar cheese
• 1/2 cup heavy cream
• 1 pie crust
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the leeks and potatoes into thin rounds.
3. In a large pan, sauté the leeks and onion until softened.
4. Add garlic and cook for 1 minute.
5. In a separate pot, boil the sliced potatoes until slightly tender.
6. In a large bowl, combine cooked leeks, potatoes, and grated cheese.
7. Roll out the pie crust and fill with the leek and potato mixture.
8. Pour heavy cream over the filling and season with salt and pepper.
9. Bake the pie for 40-50 minutes or until golden brown.
10. Serve hot and enjoy.

Spicy Chorizo and Onion Pie

Spicy Chorizo and Onion Pie is a flavorful savory pie filled with chorizo and caramelized onions.

Ingredients

• 1 sheet of puff pastry
• 1 large onion
• 2 chorizo sausages
• 2 cloves of garlic
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it in a 9-inch pie dish.
3. Caramelize the onion in olive oil over medium heat until golden brown.
4. Slice the chorizo sausages and add them to the caramelized onion.
5. Add garlic to the onion and chorizo mixture and cook for 1 minute.
6. Fill the pie crust with the onion and chorizo mixture.
7. Brush the edges of the pie crust with the beaten egg.
8. Roll out the remaining puff pastry and use it to cover the pie.
9. Crimp the edges to seal the pie and cut a few slits in the top.
10. Brush the top of the pie with the remaining egg and bake for 25-30 minutes or until golden brown.

Caramelized Onion and Blue Cheese Pie

A savory pie filled with caramelized onions and blue cheese.

Ingredients

• 1 sheet of frozen puff pastry
• 1 large onion
• 2 tablespoons of butter
• 1/2 cup of blue cheese
• 1/2 cup of grated cheddar
• 1/4 cup of chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it in a 9-inch pie dish.
3. In a large skillet, melt the butter over medium heat and caramelize the onions for 20-25 minutes.
4. In a separate bowl, mix the blue cheese, cheddar, and thyme.
5. Add the caramelized onions to the bowl and stir until well combined.
6. Fill the pie crust with the onion and cheese mixture.
7. Season with salt and pepper to taste.
8. Bake the pie for 25-30 minutes or until the crust is golden brown.

Conclusion

You’ll score big with these savory pies, a perfect blend of comfort and sophistication. While classic Chicken Pot Pie warms your heart, Spicy Chorizo and Onion Pie ignites your taste buds, proving that opposites attract on game day, and flavor wins the Super Bowl.