#savorypie

A comforting and flavorful pie filled with tender chicken, leeks, and mushrooms, all enveloped in a creamy sauce and topped with crispy puff pastry.

Ingredients: 2 cups cooked chicken, shredded. 2 leeks, thinly sliced. 2 cups mushrooms, sliced. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1 cup chicken broth. 1/2 cup heavy cream. Salt and pepper to taste. 1 sheet of puff pastry. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 375F 190C. In a skillet, melt butter over medium heat. Add leeks and mushrooms, saut until softened, about 5 minutes. Stir in flour and cook for 1 minute. Gradually add chicken broth, stirring constantly until thickened. Stir in heavy cream and cooked chicken. Season with salt and pepper. Transfer the mixture to a pie dish. Roll out puff pastry and place it over the pie dish, trimming excess. Brush the pastry with beaten egg. Make slits on the pastry for ventilation. Bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbling. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

A delicious twist on traditional Shepherd's Pie, this tart combines savory ground lamb and hearty lentils encased in buttery puff pastry. Perfect for a cozy dinner or entertaining guests.

Ingredients: 1 sheet of store-bought puff pastry. 250g ground lamb. 1 cup cooked lentils. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 tablespoon tomato paste. 1 teaspoon Worcestershire sauce. 1 teaspoon dried thyme. Salt and pepper to taste. 1 egg, beaten for egg wash.

Instructions: Preheat the oven to 200C 400F. Heat a tablespoon of oil in a skillet over medium heat. Add the diced onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Add the ground lamb to the skillet. Cook until browned, breaking it apart with a spoon as it cooks. Stir in the cooked lentils, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 2-3 minutes, until everything is well combined and heated through. Roll out the puff pastry sheet and line a tart tin with it, trimming any excess pastry. Fill the tart shell with the lamb and lentil mixture, spreading it out evenly. Brush the edges of the pastry with beaten egg. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy. Allow the tart to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty Northwoods BBQ Pie featuring ground beef, colorful bell peppers, and a flavorful barbecue sauce, all baked in a golden pie crust. Perfect for a comforting meal with a touch of smoky goodness.

Ingredients: 1 1/2 lbs ground beef. 1 cup diced onion. 1/2 cup diced green bell pepper. 1/2 cup diced red bell pepper. 1 cup ketchup. 1/2 cup barbecue sauce. 1/4 cup brown sugar. 1 tbsp Worcestershire sauce. 1 tsp mustard. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 1 1/2 cups shredded cheddar cheese. 1 refrigerated pie crust.

Instructions: Warm the oven up to 190C 375F. Over medium-low heat, brown the ground beef in a pan. Get rid of extra fat. Put green bell pepper, red bell pepper, and onions in the pan. Make sure the vegetables are soft. Brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper should all be mixed in. Let it cook for 10 minutes. Put the pie crust in a pie dish after rolling it out. Push the edges together. The beef mix should be poured into the pie crust. Add shredded cheddar cheese on top. Put the second pie crust on top and seal the edges. Make holes in the top to let air flow. After the oven is hot, bake for 30 to 35 minutes, or until the crust is golden brown. After a few minutes, let it cool down before cutting it. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

Lattice Chicken Pot Pie is a comforting and classic dish perfect for family dinners. It features tender chicken, mixed vegetables, and a creamy sauce, all topped with a beautiful lattice crust.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 oz cream of chicken soup. 1/2 cup milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 sheet refrigerated pie crust. 1 egg, beaten.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Pour the mixture into a pie dish. Unroll the pie crust and cut into strips. Create a lattice pattern on top of the filling with the pie crust strips. Brush the beaten egg over the lattice crust. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly. Let it cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Miso Sweet Potato Pie with a Crispy Onion Crust is a unique twist on the traditional sweet potato pie, combining the earthy flavors of miso with the sweetness of maple syrup and the crunchiness of crispy onions. It's a delicious and comforting dish that's perfect for Veganuary or any time of the year.

Ingredients: 4 medium sweet potatoes, peeled and diced. 1 tablespoon miso paste. 1/4 cup almond milk. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 1 cup crispy fried onions store-bought or homemade. 1 cup breadcrumbs. 2 tablespoons olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. When the sweet potatoes are soft, drain them and mash them in a big bowl. It's time to season the mashed sweet potatoes. Add miso paste, almond milk, maple syrup, cinnamon, nutmeg, salt, and pepper. Mix everything together well. Put the breadcrumbs, olive oil, and crispy fried onions in a different bowl. Mix them together to make the crust. To make an even crust, press the crust mixture into the pie dish's bottom and sides. Put the sweet potato mix into the crust that has been prepared, and use a spatula to make the top smooth. Heat the oven to 400F. Bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set. Let the pie cool down a bit before cutting it up and serving it.

Prep Time: 20 minutes

Cook Time: 30 minutes

A comforting classic, this homemade chicken pot pie is filled with tender chicken, mixed vegetables, and a creamy sauce, all baked to perfection under a flaky pie crust.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1/2 cup diced onion. 1/3 cup butter. 1/3 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon celery seed. 1 3/4 cups chicken broth. 2/3 cup milk. 1 9 inch unbaked pie crust.

Instructions: Warm the oven up to 425 degrees F 220 degrees C. Put the chicken, vegetables, and onion in a saucepan. Fill with water to reach the top. Boil for 15 minutes. Take it off the heat, drain it, and set it aside. Butter should be cooked in the pan over medium heat until it melts. Add the celery seed, salt, pepper, and flour and mix well. Add the chicken broth and milk slowly while stirring. Slowly cook over medium-low heat until it gets thick. Take it off the heat and set it aside. Put the chicken mix in the bottom crust. Pour the hot liquid mix over. Put on the top crust, seal the edges, and cut off any extra dough. Cut a few small holes in the top to let the steam out. Put it in an oven that has already been heated for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10 minutes before you serve it.

Prep Time: 30 minutes

Cook Time: 35 minutes