18 Savory Pies to Serve on Super Bowl Sunday

You plan, you prepare, you serve – that’s the key to a successful Super Bowl Sunday party.

Try something new and exciting this year with savory pies that will score a touchdown with your guests.

They are easy to make and can be filled with a variety of delicious ingredients.

Savory pies are a great twist on traditional party foods and can be served as a main course or as a snack.

Your guests will love the combination of flavors and textures in each bite.

From classic cheese and chicken to more unique options, there’s a savory pie to suit every taste.

Classic Chicken Pot Pie

Classic Chicken Pot Pie is a comforting and flavorful dish perfect for Super Bowl Sunday.

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 cups mixed vegetables
• 2 tablespoons butter
• 2 cloves garlic
• 1 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pie crusts

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat and sauté the chicken until cooked through.
3. Add the mixed vegetables, garlic, and thyme to the skillet and cook until the vegetables are tender.
4. In a separate bowl, whisk together the flour and chicken broth, then stir in the heavy cream.
5. Pour the flour mixture over the chicken and vegetables, and stir until the mixture thickens.
6. Season with salt and pepper to taste.
7. Roll out one of the pie crusts and place it in a 9-inch pie dish.
8. Fill the pie crust with the chicken and vegetable mixture.
9. Roll out the second pie crust and use it to cover the pie.
10. Crimp the edges to seal the pie and cut a few slits in the top to allow steam to escape.
11. Bake the pie for 25-30 minutes, or until the crust is golden brown.

Spinach and Feta Pie

Flaky pastry filled with spinach and feta cheese makes a delicious savory pie.

Ingredients

• 1 package frozen chopped spinach, thawed and drained
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed

Instructions

1. Preheat oven to 400°F.
2. In a bowl, combine spinach, feta cheese, Parmesan cheese, heavy cream, eggs, thyme, salt, and pepper.
3. Roll out puff pastry and place on a baking sheet.
4. Pour spinach mixture into the center of the pastry, leaving a 1-inch border.
5. Fold the pastry edges up over the filling, pressing gently to seal.
6. Brush pastry with egg wash and cut a few slits in the top.
7. Bake for 35-40 minutes, or until pastry is golden brown.
8. Let cool for 10 minutes before serving.

Broccoli and Cheddar Pie

A savory broccoli and cheddar pie perfect for game day gatherings.

Ingredients

• 1 1/2 cups broccoli florets
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese
• 1/2 cup all-purpose flour
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pie crust

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the broccoli, onion, and garlic in butter until tender.
3. In a separate bowl, whisk together flour, heavy cream, salt, and pepper.
4. Add the cooked broccoli mixture and grated cheese to the bowl and stir to combine.
5. Roll out the pie crust and fill with the broccoli mixture.
6. Bake for 35-40 minutes or until the crust is golden brown.
7. Let the pie cool before serving.

Steak and Mushroom Pie

Hearty steak and mushroom pie perfect for Super Bowl Sunday.

Ingredients

• 1 sheet puff pastry, thawed
• 1 pound steak, diced
• 1 cup mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook steak, mushrooms, onion, and garlic over medium-high heat until browned.
4. Add beef broth, tomato paste, and thyme to the skillet, stirring to combine.
5. Spoon the steak mixture into a 9-inch pie dish.
6. Place the puff pastry over the filling, pressing edges to seal.
7. Crimp the edges to form a decorative border.
8. Cut a few slits in the top crust to allow steam to escape.
9. Bake for 25-30 minutes, or until the crust is golden brown.
10. Serve hot and enjoy.

Roasted Vegetable Pie

A savory pie filled with roasted vegetables and gooey cheese.

Ingredients

• 1 sheet of frozen puff pastry
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 large carrots, peeled and chopped
• 2 large potatoes, peeled and chopped
• 1 large zucchini, chopped
• 1 cup of shredded cheddar cheese
• 1/2 cup of grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of 1/8 inch.
3. In a large bowl, toss together the chopped onion, garlic, carrots, potatoes, and zucchini with a little bit of oil, salt, and pepper.
4. Spread the roasted vegetables mixture over the center of the pastry, leaving a 1-inch border around the edges.
5. Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the vegetables.
6. Brush the edges of the pastry with the beaten egg.
7. Fold the pastry over the filling, pressing the edges to seal.
8. Use a knife to cut a few slits in the top of the pie for ventilation.
9. Brush the top of the pie with the remaining egg.
10. Bake the pie for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.

Caprese Pie

A twist on the Italian caprese salad, this savory pie combines fresh tomatoes, mozzarella, and basil.

Ingredients

• 1 1/2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella, sliced
• 1/4 cup fresh basil, chopped
• 1 sheet puff pastry, thawed
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and place on baking sheet.
3. Arrange mozzarella slices, leaving 1-inch border around edges.
4. Top mozzarella with cherry tomatoes and sprinkle with basil.
5. Drizzle with olive oil and season with salt and pepper.
6. Fold edges of pastry up over filling, pressing gently to seal.
7. Bake for 25-30 minutes or until pastry is golden brown.
8. Let cool for 10 minutes before serving.

Chicken and Bacon Pie

Savory chicken and bacon pie perfect for Super Bowl Sunday.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 pound boneless, skinless chicken breast or thighs
• 6 slices of cooked bacon, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup of frozen mixed vegetables
• 1 cup of chicken broth
• 1/2 cup of heavy cream
• 2 tablespoons 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 9-inch pie dish.
3. In a large skillet, heat the olive oil over medium heat and cook the diced onion until softened.
4. Add the diced bacon, chicken, garlic, and mixed vegetables to the skillet and cook until the chicken is browned.
5. Pour in the chicken broth and heavy cream, and stir to combine.
6. Season the mixture with salt and pepper to taste.
7. Pour the chicken and bacon mixture into the pie crust.
8. Bake the pie for 25-30 minutes, or until the crust is golden brown.
9. Let the pie cool for a few minutes before serving.

Lentil and Vegetable Pie

Hearty lentil and vegetable pie perfect for Super Bowl Sunday.

Ingredients

• 1 cup cooked lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 2 cups pie crust dough
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil and sauté onion and garlic until softened.
3. Add mixed vegetables and cook until tender.
4. Stir in cooked lentils, vegetable broth, salt, and pepper.
5. Roll out pie crust dough and place in a pie dish.
6. Fill the pie crust with the lentil and vegetable mixture.
7. Cover with another pie crust and crimp the edges.
8. Bake for 40-50 minutes or until the crust is golden brown.
9. Serve hot and enjoy.

Meatball and Mozzarella Pie

A savory Meatball and Mozzarella Pie perfect for Super Bowl Sunday gatherings.

Ingredients

• 1 package pie crust
• 1 cup meatballs
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions

1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. Spread the marinara sauce at the bottom of the pie crust.
4. Arrange the meatballs on top of the sauce.
5. Sprinkle the mozzarella and parmesan cheese over the meatballs.
6. Brush the edges of the pie crust with the beaten egg.
7. Roll out the remaining pie crust and use it to cover the pie.
8. Crimp the edges to seal the pie and cut a few slits on top.
9. Bake the pie for 35-40 minutes or until golden brown.
10. Garnish with chopped basil leaves and serve hot.

Butternut Squash and Sage Pie

A savory butternut squash and sage pie perfect for fall gatherings.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated cheddar cheese
• 1/2 cup heavy cream
• 2 pie crusts

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and dice the butternut squash into 1-inch cubes.
3. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
4. Add the squash, sage, salt, and pepper to the skillet and cook until the squash is tender.
5. In a large bowl, combine the cooked squash mixture, cheddar cheese, and heavy cream.
6. Roll out one of the pie crusts and place it in a 9-inch pie dish.
7. Fill the pie crust with the squash mixture and cover with the second pie crust.
8. Crimp the edges of the pie crust to seal the pie and cut a few slits in the top crust to allow steam to escape.
9. Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is heated through.
10. Serve warm and enjoy.

Goat Cheese and Sun-Dried Tomato Pie

Savory pie filled with goat cheese and sun-dried tomatoes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1/4 cup ice water
• 1/2 cup goat cheese
• 1/2 cup sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F.
2. In a bowl, whisk together flour, salt, and pepper.
3. Add cold butter and use a pastry blender to work it into the flour.
4. Gradually add ice water, stirring with a fork until dough forms.
5. Roll out dough and place in a 9-inch tart pan.
6. In a separate bowl, mix together goat cheese, sun-dried tomatoes, and basil.
7. Spread the cheese mixture evenly over the dough.
8. Bake for 35-40 minutes or until crust is golden brown.
9. Remove from oven and let cool for 10 minutes before serving.

Chicken and Spinach Pie

Savory chicken and spinach pie perfect for Super Bowl Sunday.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1/4 cup ice-cold water
• 1 pound boneless, skinless chicken breast
• 2 cups fresh spinach
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together flour, salt, and cold butter to make the crust.
3. Gradually add ice-cold water to form a dough and refrigerate for 30 minutes.
4. Roll out the dough to a thickness of 1/8 inch and place in a pie dish.
5. In a skillet, sauté diced onion and minced garlic until softened.
6. Add the chicken breast and cook until browned, then set aside.
7. Add fresh spinach to the skillet and cook until wilted.
8. In a bowl, mix together cooked chicken, spinach, and grated cheddar cheese.
9. Pour the heavy cream over the chicken mixture and season with salt and pepper.
10. Pour the filling into the pie crust and bake for 40-45 minutes, or until the crust is golden brown.

Beef and Onion Pie

A savory pie filled with tender beef and caramelized onions.

Ingredients

• 1 pound beef, diced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons 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.
2. In a large skillet, cook the beef over medium-high heat until browned.
3. Add the sliced onions to the skillet and cook until caramelized.
4. Add the garlic, beef broth, tomato paste, flour, thyme, salt, and pepper to the skillet.
5. Stir the mixture until it thickens, then remove from heat.
6. Roll out the pie crust and fill with the beef and onion mixture.
7. Dot the top of the filling with butter.
8. Roll out the remaining pie crust and use to cover the pie.
9. Crimp the edges to seal the pie and cut a slit in the top.
10. Bake the pie for 25-30 minutes, or until the crust is golden brown.

Mushroom and Leek Pie

A savory mushroom and leek pie perfect for Super Bowl Sunday.

Ingredients

• 2 cups mixed mushrooms
• 2 medium leeks
• 2 tablespoons butter
• 1 onion
• 2 cloves garlic
• 1 cup grated cheese
• 1/2 cup all-purpose flour
• 1/2 cup chicken broth
• 1 pie crust
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a pie dish.
3. Sauté the mushrooms, leeks, and onion in butter until tender.
4. Add garlic and cook for 1 minute.
5. In a separate bowl, mix flour and chicken broth.
6. Add the flour mixture to the mushroom mixture and stir.
7. Add grated cheese and season with salt and pepper.
8. Pour the mixture into the pie crust.
9. Bake for 35-40 minutes or until crust is golden brown.

Asparagus and Parmesan Pie

Savory asparagus and parmesan pie perfect for Super Bowl Sunday.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 pound fresh asparagus, trimmed
• 1/2 cup grated parmesan cheese
• 1/2 cup heavy cream
• 1 large egg, beaten
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of 1/8 inch.
3. In a large bowl, toss asparagus with olive oil, salt, and pepper.
4. Arrange asparagus in the center of the pastry, leaving a 1-inch border.
5. Sprinkle parmesan cheese over asparagus.
6. Drizzle heavy cream over cheese.
7. Fold edges of pastry up over filling, pressing gently to seal.
8. Brush pastry with beaten egg for a golden glaze.
9. Bake for 35-40 minutes, or until pastry is golden brown.
10. Remove from oven and let cool for 10 minutes before serving.

Chicken Tikka Pie

Delicious Indian-inspired pie filled with chicken and spices.

Ingredients

• 1 pound boneless chicken breast
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup tomato sauce
• 1/2 cup heavy cream
• 2 pie crusts
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out one pie crust and place in a 9-inch pie dish.
3. In a large skillet, cook the chicken, onion, and garlic until the chicken is browned.
4. Stir in the mixed vegetables, garam masala, cumin, paprika, and cayenne pepper.
5. Cook for 5 minutes, then stir in the tomato sauce and heavy cream.
6. Pour the chicken mixture into the pie crust.
7. Roll out the second pie crust and use to cover the pie.
8. Crimp the edges to seal the pie and cut a few slits in the top crust.
9. Bake for 25-30 minutes, or until the crust is golden brown.
10. Serve hot and enjoy.

Ricotta and Prosciutto Pie

A savory pie filled with ricotta and prosciutto, perfect for Super Bowl Sunday.

Ingredients

• 1 1/2 cups ricotta cheese
• 6 slices prosciutto, chopped
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 1 pie crust
• Salt and pepper, to taste
• Fresh basil, chopped

Instructions

1. Preheat oven to 375°F.
2. Roll out pie crust and place in a 9-inch tart pan.
3. In a bowl, combine ricotta cheese, prosciutto, mozzarella cheese, and parmesan cheese.
4. Add the beaten egg to the cheese mixture and mix well.
5. Pour the cheese mixture into the pie crust.
6. Season with salt and pepper to taste.
7. Bake for 35-40 minutes or until the crust is golden brown.
8. Remove from oven and garnish with chopped fresh basil.
9. Serve warm and enjoy.

Southwestern Chicken Pie

Spicy Southwestern Chicken Pie fills the air with savory aromas.

Ingredients

• 1 pie crust
• 1 lb boneless chicken breast
• 1/2 cup frozen corn kernels
• 1/2 cup black beans
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 jalapeno pepper, diced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a 9-inch pie dish.
3. In a large skillet, cook the chicken, onion, bell pepper, and jalapeno over medium-high heat until the chicken is cooked through.
4. Stir in cumin, chili powder, salt, and pepper.
5. Add corn kernels and black beans to the skillet and cook for 2 minutes.
6. Pour the chicken mixture into the pie crust.
7. Top with shredded cheese.
8. Bake for 25-30 minutes or until the crust is golden brown and the cheese is melted.
9. Serve hot and enjoy.

Conclusion

You’ll be the MVP of Super Bowl Sunday with these savory pies. Passing on bland snacks, you’ll score big with unique fillings like Steak and Mushroom or Chicken Tikka. It’s a “touchdown” for flavor, if you will, and your guests will be “begging for more” of these mouthwatering, cheesy delights that are sure to satisfy their cravings.