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Perfect for a comforting meal during the colder months, savory pies are a delicious combination of flakey pastry and a hearty filling. From classic steak and mushroom pie, to everyone’s favorite chicken pot pie, and everything in between, you’re sure to find a recipe you love. Today we’re sharing 21 of the Best Savory Pies with delicious fillings.
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Easy Seafood Pot Pie Recipe

If you’re looking for something different to cook tonight, try this seafood pie. You can save time by using store-bought pie crust, and you’ll have it ready to enjoy in under an hour!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 8
Author: Izzy

Ingredients

For the Crawfish Pie Filling

  • 1 pound crawfish tails thawed or other seafood
  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 1 cup diced carrots
  • 1/2 cup sliced celery
  • 2 teaspoon minced garlic
  • 1/3 cup all-purpose flour
  • 1 teaspoon minced fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ½ cup chicken broth or 1 ¾ cup
  • 1/2 cup heavy cream
  • 1 teaspoon optional cajun seasoning
  • 1 cup frozen peas

For the Pie Crust

  • 2 disks homemade or store-bought pie crust see notes for how to make homemade pie crust
  • 1 large egg beaten for the egg wash

Instructions

  • In a large skillet over medium-high heat, add butter.
  • Once melt, add onions, carrots, celery, and garlic. Cook for about 5-7 minutes or until tender.
  • Add in flour, salt, pepper, thyme, parsley, chicken broth, heavy cream, and optional cajun seasoning. Whisk until there are no lumps.
  • Turn the heat to medium-low and simmer for 5 minutes.
  • Add crawfish tails, mix with the vegetables. Cover and simmer for another 3-5 minutes or until the crawfish meat just turns opaque. (If you use pre-cooked crawfish tails, you can simply add the crawfish tails together with the frozen peas).
  • Stir in frozen peas. Mix well. Remove from heat and set aside.
  • Preheat oven to 400°F.
  • Remove the pie dough from the refrigerator. On a clean surface dusted with flour, roll each dough disk into a 12-inch circle.
  • Place one crust into a 9-inch pie pan. Trim the overhang of dough with a knife and discard.
  • Spoon the crawfish pie filling on top of the bottom crust.
  • Cover the filling with the second crust. Trim the extra overhang off the sides.
  • Seal the edges by crimping the pie crusts together.
  • Use a sharp pairing knife to cut several small slits in the top crust to allow steam to escape.
  • Brush the top of the curst with egg wash.
  • Bake for 30-40 minutes or until the crust turns golden brown.
  • Allow it to cool for 10-15 minutes before cutting into slices. Serve and enjoy!