When it comes to warm, filling meals that feel like real comfort food, pies and pot pie-style dishes top the list. Whether you’re working with a flaky crust, buttery mash, puff pastry, or even soup, these recipes cover all kinds of savory options, from classic chicken pot pie to shepherd’s pie with lamb, hand pies with turkey, and even a cheeseburger twist. Some are baked in a dish, some served in individual portions, and a few come together quickly in a pot or pressure cooker. They’re rich, satisfying, and often a smart way to use up leftovers while still serving something that feels like more than the sum of its parts.
Chicken Pie
This version skips the vegetables and focuses on seasoned chicken and a golden, flaky crust. The filling is creamy and simple, letting the flavor of the meat shine. It’s a classic that doesn’t need much extra. Great for when you want something traditional but not too heavy.
Get the Recipe: Chicken Pie
Leftover Turkey Hand Pies with Cranberry and Boursin
Flaky pastry holds a mix of turkey, creamy cheese, and a bit of cranberry sauce. They’re easy to pick up and eat, great for lunch or snacks. A clever way to use up leftovers. Bake until golden and serve warm.
Get the Recipe: Leftover Turkey Hand Pies with Cranberry and Boursin
Double Crust Chicken Pot Pie
With both a bottom and top crust, this pie has all the flaky texture you could want. The filling is a creamy mix of chicken, vegetables, and herbs. It bakes until the top is golden and crisp. A solid go-to for colder nights.
Get the Recipe: Double Crust Chicken Pot Pie
Chicken Pot Pie with Phyllo Dough
This version uses crisp layers of phyllo instead of a traditional crust, giving it a flaky texture with less effort. The filling stays classic and creamy. It’s lighter but still feels satisfying. Bakes up fast with great crunch.
Get the Recipe: Chicken Pot Pie with Phyllo Dough
Chicken Pot Pie with Tarragon Gravy
Tarragon adds a slightly sweet, herbal note to the creamy sauce. The rest is what you’d expect — tender chicken, vegetables, and a golden crust. A small twist that makes it feel more elevated. Works well for dinner guests or just a change of pace.
Get the Recipe: Chicken Pot Pie with Tarragon Gravy
Chicken Pot Pies
These are baked in smaller portions, ramekins or muffin tins, for individual servings. Same filling, just more portable and easy to serve. Great for make-ahead meals or feeding a group. The crust-to-filling ratio stays just right.
Get the Recipe: Chicken Pot Pies
Easy Cheeseburger Pie
Ground beef, cheese, and a biscuit-like topping give this a totally different vibe. It bakes into a soft, savory pie that tastes like a diner meal. No crust to roll out. Just mix, pour, and bake.
Get the Recipe: Easy Cheeseburger Pie
Individual Shepherd’s Pie
Mashed potatoes replace the crust here, sitting on top of a beef and vegetable filling. These are baked in small ramekins or bowls for easy serving. The top crisps up in the oven. A simple way to portion out comfort food.
Get the Recipe: Individual Shepherd’s Pie
Instant Pot Chicken Pot Pie Soup
All the creamy goodness of pot pie, made quicker in a pressure cooker. It’s thick, rich, and easy to customize. Serve with puff pastry crisps or biscuits on the side. A shortcut that still delivers big flavor.
Get the Recipe: Instant Pot Chicken Pot Pie Soup
Lamb Shepherd’s Pie
Rich lamb and vegetables are topped with creamy mashed potatoes and baked until golden. The filling is deeply savory, and the topping gets just the right amount of crisp. It’s more traditional and a little heartier than the beef version. Great for a cold day.
Get the Recipe: Lamb Shepherd’s Pie
Chicken Pot Pie
This is the standard version, creamy filling, mixed vegetables, and a crisp top crust. Easy to customize with whatever’s in your fridge. Bakes into something that always tastes like home. Works well as leftovers, too.
Get the Recipe: Chicken Pot Pie
