Recipezaar: Savory Pies recipes

Peanut Butter Banana Bread

Tue, 23 Jun 2009 01:50:04 -0400

this is a delicious, kid-friendly snack or dessert. fabulous straight out of the oven topped with some butter. makes nice sandwiches and it travels well too. enjoy! =) -- posted by everything zen

Shepherd's Pie With Mushroom Onion Gravy

Tue, 23 Jun 2009 11:31:21 -0400

This comes from Food Network's Sunny Anderson. -- posted by Robs415

Feta Cheese Beggar's Pouches

Fri, 26 Jun 2009 03:07:29 -0400

From "The Great Big Butter Cookbook". Haven't tried it yet, so prep time is a guess. -- posted by Burgundy Damsel

Cottage Pie

Fri, 26 Jun 2009 03:28:03 -0400

Layered ground beef with gravy, carmelized onions and mashed potatoes make up this old standby. Not low calorie but great comfort food and my husband's all time favorite. PLUS a quick way to peel potatoes. -- posted by Sarah Beverly

Impossible Bacon Pie

Fri, 26 Jun 2009 03:31:44 -0400

From Tastes for All Seasons by Crye-Leike. -- posted by NELady

Oyster Pie

Sun, 28 Jun 2009 13:20:48 -0400

I worked as a waitress in Ocean City, MD at the Majestic Hotel during my summer breaks from college. The hotel is still there, but under different ownership now. This was the owner's wife's recipe. This was a favorite that was served in the dining room. Very tasty and easy to make. Today's oysters seem not to be as salty as they were 50 years ago. Today when I buy oysters I do not wash them. That decision I will leave up to you as you know the oysters you buy. I have given the ingredients as printed on my recipe, but I like to add: !/2 tsp. Worcestershire Sauce, 1/8 tsp. dry mustard, and just a sprinkling of dried onion flakes to the mixture. Please note: the original recipe for the pie crust called for 1 heaping Tbsp. Crisco, but I couldn't get the word heaping in the list of ingredients. -- posted by Debaylady

Mini Muffin Quiche

Mon, 29 Jun 2009 00:45:24 -0400

Quick, easy, delicious crustless quiches in a fun single serving size! This original recipe was shared with me by a friend, I love how adaptable, frugal, and healthy this recipe is. My kids love having their own quiche "muffins" Its a great way to pack in their veggies! Have fun adding in your own veggies and playing with the cheeses- I use a mix of colby, cheddar, and mozzarella. -- posted by Chef #868479

Turkey Empanadas Grande

Thu, 02 Jul 2009 02:32:18 -0400

This recipe makes two large empanadas. Be careful when placing the meat on the pie crust, it tends to make the dough soggy and tears easy. -- posted by Mrs. Cavanar

Savory Swiss Chard Pie

Sun, 05 Jul 2009 12:29:22 -0400

I got this recipe from The Fat free Vegan website. I often make the recipes from this site as Susan, the gal who owns the site is always coming up with such delicious recipes that are right up my alley. You can find the recipe at: http://blog.fatfreevegan.com/2009/06/savory-swiss-chard-pie.html This particular pie is very low in fat and carbs. and chalk full of protein. Serve with a salad along the side for the perfect meal. -- posted by Chef Joey Z.

Chef Karie's Special Steak

Wed, 15 Jul 2009 01:21:53 -0400

You can use this marinade on any cut of beef! It is the very best and ingredients you always have on hand, -- posted by Chef Karie

Easy Salsa Beef Pie

Thu, 16 Jul 2009 17:38:53 -0400

Extra easy casserole - make as spicy or as mild as you like, depending on the type of salsa you use. I combined parts of several existing recipes to create this one. -- posted by Rochelle, Chef #675078

Salmon and Brie Pie

Mon, 20 Jul 2009 02:43:18 -0400

Russ and I bought individual ones of these in Tasmania. This is my attempt to recreate them (and I think I got them better than right). I made 1 pie in an 8 inch pie dish using pre rolled sheets of short crust (which is how we get it in Australia). -- posted by JustJanS

Easy Hearty Chicken Pie

Tue, 21 Jul 2009 12:52:38 -0400

hearty chicken pot pie influenced by German, Polish, and Swedish heritages -- posted by Chef #1329684

Vegetable Dinner Danish

Thu, 23 Jul 2009 01:19:11 -0400

This is one of my all-time favorite recipes. It takes a little time, but it's definitely worth it. This danish is versatile--It can be dressed up for a nice dinner served with a fruit salad or packed up for travel to your favorite picnic location. I've tried many vegetable and cheese combinations and I've never been disappointed. Bon Appetit! -- posted by Ms Lorretty

Beef En Croute With Marsala Sauce

Sun, 26 Jul 2009 13:07:47 -0400

My husband came up with the idea of having beef en croute with Marsala sauce, I came up with the recipe. You can use any steak you like. We actually bought a small piece of topside and cut it into steaks, also, with the size of steak, use as much or as little as you like, for your personal appetite. I served it with creamy mashed potato and carrots. I actually froze two of the parcels before cooking to have another day and these can be defrosted and re-heated as you like. You can easily make more or less of the sauce by halving or doubling the ingredients. -- posted by angellore

Carrot-Potato-Tarte (Flourless)

Sun, 26 Jul 2009 19:46:43 -0400

I got this recipe out of a cookbook on quiches and was amazed by the fact that the crust is made entirely without flour. As I made it the first time, I was a bit worried that it would not set properly because the potatoes were so wet (I had about a centimetre or so of water standing in the pie dish) but it turned out great. I hope you'll like this tarte as much as I do. Note: Instead of the dried herbs or as an addition to them you could also use fresh herbs of your choice. -- posted by Lalaloula

Italian Sausage and Spinach Quiche

Mon, 27 Jul 2009 18:50:28 -0400

This savory and creamy deep dish quiche features mozzarella and Ricotta cheeses that melt and mingle with the Italian sausage, spinach, onions and bell peppers -- Giving you a real "flavor bomb!" -- posted by Feast Your Eyes!

Braised Lamb Shank Pie

Tue, 28 Jul 2009 12:15:09 -0400

real comfort food, slow cooked melt in your mouth lamb in rich redcurrant gravy topped with light golden puff pastry. Doesn't get better than this served with creamy apple celeriac mash -- posted by west country scrumpy

Summer Tomato Pie

Wed, 29 Jul 2009 02:16:49 -0400

A good use for them big knarly maters coming off the vine - the ones that taste great but are cracked or catfaced enough to scare folks. From the Wichita Eagle who note they pulled from the latest issue of Cook's Country. -- posted by Buster's friend

Country Quiche With Idaho Potato Hash Brown Crust

Wed, 29 Jul 2009 02:34:18 -0400

An absolutely delicious brunch choice that can be made a day in advance & served at room temp or reheated. Found in The Times-Picayune where it was noted this recipe was adapted from Chef Lou Aaron of Westside Catering to suit Louisiana palates. -- posted by Buster's friend

Shin Beef With Polenta Crust

Fri, 31 Jul 2009 11:52:55 -0400

From our local state paper The West Australian by Vince Garreffa. Times are estimated (though have included 2 hour cooling time in cooking time, assume polenta crust would be made during this time). Vince stated that you could make this pie a day or two in advance and then reheat. -- posted by I'mPat

Chicken-Chile Cheesecake

Mon, 03 Aug 2009 11:46:34 -0400

This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can't be sure of it's accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties! -- posted by Realtor by day, Chef by night

Pizza Rustica With Sausage, Spinach and Cheese

Mon, 03 Aug 2009 11:50:27 -0400

This is a more of a pie. A proud, hearty meal of a pie, with a golden pastry crust and a satisfyingly delicious filling. You can use this crust and fill the pie with other mixtures as well. The crust is surprisingly sturdy, especially considering how good it tatses, and the whole thing pops right out when you use a springform pan (highly recommended for presentation value). This is an adaptation of a recipe by the Domestic Goddess herself, Nigella Lawson. -- posted by Mudflower

Chicken, Saffron and Nutmeg Pie

Thu, 06 Aug 2009 11:21:26 -0400

something i want to try. -- posted by Sonya01

Memere's Meat Pie

Thu, 06 Aug 2009 11:24:00 -0400

My memere's recipe for a haliday favorite. -- posted by Chef #1255001

Wholemeal Pie Pastry

Mon, 10 Aug 2009 10:38:13 -0400

Taken from a glossy magazine but as yet untried by me. Cooking times will be dependent on pie filling. -- posted by katew

Tomato Pie

Wed, 12 Aug 2009 10:21:52 -0400

Easy peasy tomato pie. My boss gave me this recipe when I had an overabundance of tomatoes. Extremely delicious. -- posted by Willowdragon

Tamale Pie

Thu, 13 Aug 2009 10:45:17 -0400

This is a super easy recipe that will feed the whole family! -- posted by fowler32

Deep Dish Pizza Pot Pie

Mon, 17 Aug 2009 01:40:36 -0400

I need to try this soon! This recipe came from an old church fundraiser cookbook. -- posted by sweetcakes

Louisiana Fried Meat Pies With Cajun Tartar Sauce

Mon, 17 Aug 2009 12:59:53 -0400

Right out of Natchitoches, Louisiana. -- posted by gailanng

Turkish Spinach & Feta Borek

Tue, 18 Aug 2009 03:01:31 -0400

This is a wonderful recipe for borek made in a large dish rather than the individual little rolls. It is great served in squares as a side dish or you can even make a meal out of it with a nice salad, some olives & fresh bread! Borek of all kinds is very popular with everyone in Turkey but it is especially popular during Ramadan time. Time to make doesn't include the resting time in the fridge! -- posted by Um Safia

Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie

Tue, 18 Aug 2009 17:03:46 -0400

When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand! -- posted by Um Safia

Spinach-Cheddar-Bacon Quiche

Fri, 21 Aug 2009 11:58:23 -0400

A quiche that uses less eggs than most quiche recipes. -- posted by sybrsuzy

Red Salmon and Spinach Tart

Fri, 21 Aug 2009 12:07:20 -0400

A Kraft tart which Ive so substantially adapted that Ive pretty much de-Krafted it, but I have left in the Philadelphia cheese as an echo of its culinary ancestry. If you havent used leek, onion and garlic together, they offer a subtle blend of flavours when combined. If time isnt a factor and you want to make a healthier crust, you could try a rice crust either from my Recipe #147043 or my Recipe #147047. Some conversions: 220g = 7oz; 100g = 31/2 oz; 210g = approximately 61/2 oz. -- posted by bluemoon downunder

Hearty Chicken and Leek Pie

Mon, 24 Aug 2009 10:56:42 -0400

I've adapted this pie from a number of different recipes, including a Jamie Oliver recipe. The apple cider vinegar gives it a bit of a tang which I like. I also play around with the type of herbs I use - thyme, marjoram, parsley, oregano are all good. And I just use dried herbs if I don't have any fresh herbs on hand. -- posted by Kate's Kitchen

Mom's Quiche

Tue, 25 Aug 2009 02:49:24 -0400

This is a staple at my mom and dad's house... and is quickly becoming one at mine too! It's super versatile and you can make it with just about any combination of fillings. I go for the vegetables and have been attempting to incorporate as many as I can from my garden (hence the base recipe below)... my parents will often make a version with spinach and smoked salmon. Also, I use soy milk, but my mom's original recipe calls for heavy cream. -- posted by Veggie_Girl

Vegetarian Spinach Quiche

Wed, 26 Aug 2009 10:23:16 -0400

This is a simple, delicious, and healthy vegetarian dish! Quiche is basically a pie filled with egg custard, and sometimes vegetables, meat or cheese. I used my Better Homes and Gardens cookbook as reference for this recipe, but I changed a few things. I wish I could include a picture, but we ate it all too fast! Enjoy (: *Quiches can be filled will all kinds of things, including peppers, broccoli, and ham. Just be sure to keep the 4 eggs to 1 1/2 c. milk ratio for the custard. -- posted by Chef #1242666

Boston Cod Pie

Mon, 31 Aug 2009 11:20:37 -0400

This flaky, tender Boston cod pie will be especially apropos for those first brisk days of autumn. It is adapted from New England settlers' daily faare when cod was a staple and important for the New World's thriving economy. From an old newspaper clipping. -- posted by Molly53

V's Kicked-Up Shepherd's Pie

Mon, 31 Aug 2009 11:21:37 -0400

I remember this comfort food as a child. Been making this for ages. My boys recently requested it and when I came to get the recipe from my cookbook on zaar -- I realized I hadn't posted it yet :) This is a spicy flavorful warm you up on a chilly day pie! If you can't stand the heat, get out of the kitchen.... just kidding.... cut back on the white pepper and cayenne! One of our family favorites. Mmmmm Good -- posted by Vseward (Chef~V)

Welsh Leek & Bacon Pasty (Pastai Cennin)

Tue, 01 Sep 2009 14:12:42 -0400

This recipe is from the VisitWales.com website. Some of the directions were unclear so I filled in where I could. Posted for the VCC - British Isles and Ireland event. -- posted by bakedapple42

Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere

Wed, 02 Sep 2009 10:49:39 -0400

In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids. -- posted by Wish I Could Cook

Beef and Beans With Oaty Cheese Crumble

Thu, 03 Sep 2009 12:08:03 -0400

This is delicious, economical, filling family food. The cheesy oat crumble works really well with the ground beef. If you prefer, you can leave out the beans and add extra vegetables instead and you can add pumpkin and sunflower seeds to the crumble for extra crunch too. -- posted by English_Rose

Cook Yourself Thin Chicken Pot Pie

Fri, 04 Sep 2009 14:35:19 -0400

I borrowed this recipe from the lifetime series "Cook yourself thin" -- posted by GingerlyJ

Chicken and Biscuits

Tue, 08 Sep 2009 11:20:38 -0400

I love to take this one when I need to provide a meal to a sick friend or someone who's just had a baby. This is an edited recipe from one of Oprah's former chefs. -- posted by Chef #1188379

Cheeseburger Pie

Tue, 08 Sep 2009 18:25:53 -0400

Once a month ou church has a potluck supper. Our pastor's wife almost always brings this main dish. It always goes over well -- posted by GingerlyJ

Penny's Leftover Spaghetti Pie

Thu, 10 Sep 2009 14:52:42 -0400

Leftover sauce and spaghetti? No problem! Nobody complains about leftovers in my house. This will not last! I use the pre-shredded Italian cheese mix from the grocery for an easy prep. -- posted by Trinkets

Reblochon Tarts With Bacon & Fingerling Potatoes

Mon, 14 Sep 2009 15:25:34 -0400

F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish thats great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cows-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from Californias Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;) -- posted by Manami

Griswold Inn Broccoli, Crab and Cheddar Quiche

Tue, 15 Sep 2009 11:44:11 -0400

Since 1776, The Griswold Inn in Essex, Connecticut has offered weary travelers fine food and shelter. Today, it is one of Americas most comforting links with the past. The inn is renowned for its delicious American cuisine featuring the freshest ingredients. -- posted by Molly53

Mongolian Pot Pies

Wed, 16 Sep 2009 17:47:21 -0400

This recipe came from the Pillsbury Annual cookbook for 2009. we eat steak once a week so it's easy to get bored of it, but this is a great, unique and easy way to serve steak -- posted by GingerlyJ

Cholera Pie (Swiss Alpine Bacon, Potatoes & Apple Pie )

Thu, 17 Sep 2009 10:52:07 -0400

The unusual name came about because during an outbreak the swiss in the Goms valley obviously didn't want to go out and the items used were things that they had in the house that kept a long time. It is a rare dish these days but still a favorite in the area and delicious.Note: The proper bacon to use for this is Valaisian petit lard, which you can buy in Switzerland and store for month. It is a thin bacon slice seasoned with salt and spices and air dried for a few months. It is a very fragrant and addictive cold cut, pancetta can be subbed as well. The cheese should be alpine meadow raclette cheese but you could substitute with another quality full-fat semi-hard cheese fit for melting. For fabulous pics of each stage see http://fxcuisine.com/default.asp?language=2&Display=121 -- posted by MarraMamba

Homemade Chicken Pot Pie With Herbed Gravy

Thu, 17 Sep 2009 14:48:52 -0400

HOLD the cans of soup please! Trust me, you won't want to make chicken pot pie with canned soup again after trying this recipe. It's quick and simple enough for me to make on a weeknight and my family absolutely devours it. I use some fat free ingredients, but you'd never know from the taste. We love the carrots and broccoli, but you can change up the veggies a bit - I like to keep them fresh, but canned peas work well in place of the broccoli. Save time by using leftover chicken too. Hope you enjoy! -- posted by Mom67

Sunday Supper Pot Pies

Mon, 21 Sep 2009 01:04:28 -0400

I love pastry and it is excellent when you have vegetables you need to use up. -- posted by Missy Wombat

Light Michigan Pasties

Mon, 21 Sep 2009 11:05:36 -0400

Original pasties are generally made with a dough similar to pie dough. My waist line requires a lighter version so I use a low fat or fat free bread dough. One version is also available on my recipe site. -- posted by Chef Larz in Pennsboro, WV

Chicken and Vegetable Pie

Wed, 23 Sep 2009 15:08:26 -0400

A homey, comfy dish to serve on chilly days or at holiday time with a crisp salad - so enjoyable!! -- posted by Chef mariajane

Elise's Quesadilla Pie

Mon, 28 Sep 2009 14:48:55 -0400

This recipe comes from Elise of Simplyrecipes: This version of a quesadilla pie is a casserole made in a pie dish with stacked flour tortillas and layers of cheesy filling, baked until browned and crispy. The beauty of quesadilla pie is that it's a great way to use up leftovers and odds and ends. The essentials are the tortillas and the cheese; after that it's up to you as to the variety and type of filling you want. Black beans are good, as are onions, chicken, tomatoes, mushrooms, or summer squash. All can be layered in with the cheese. Add as much chile as you want for heat and flavor. -- posted by FeelinYummy

Savory Chicken and Apple Pot Pie

Mon, 28 Sep 2009 16:07:38 -0400

Sage and thyme flavor this savory pie. -- posted by Lover of Sweet Treats

Chicken Enchilada Quiche

Fri, 02 Oct 2009 16:10:37 -0400

I got this recipe, surprisingily enough from Pillsbury. It is absoluletly heavenly and great for a lunch or brunch -- posted by GingerlyJ

Vegetarian Tamale Pie

Sun, 04 Oct 2009 01:07:58 -0400

I combined two recipes for this and made modifications to make it vegan. Note that Morningstar Farms recently changed their product to include egg and dairy, so read the label before buying (not all stores carry the brand new bags, Boca is my second choice). Don't be scared off by the vegetarian/vegan label if that's not your dietary preference, this dish is a traditional comfort food. The best part is it's an all-in-one meal, you don't have to serve side dishes (although a dark green salad with a light dressing would go well too). Note that the photo to the side (from me in the baking dish) is the recipe cut in half. -- posted by danakscully64

The Pastry Queen's All Sold out Chicken Pot Pie

Mon, 05 Oct 2009 16:46:48 -0400

This is a FABULOUS recipe by The Pastry Queen, Rebecca Rather, from her cookbook "The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Cafe." She says she can never make enough of these wonderful pot pies to satisfy her loyal customers. After trying this recipe, I can certainly see why. PURE comfort food here! When fall comes, this is what you'll be craving. I usually take two days to put these together--stewing the chicken and sauteeing the vegetables on the first day; making the cream sauce and the crust the second day. Do not be intimidated by the crust! It's just a top crust and hangs over the side of the dish in a rustic, country fashion. Very, very easy to roll out and work with. Also, don't buy any special oven proof bowls for this recipe--I always make it in two 9" pie plates and it fills them nicely. I add about 10 minutes to the bake time, but watch carefully so they don't burn. This recipe is super flexible; feel free to add in your favorite vegetables. I always add carrots to mine--I love the sweetness they add--a perfect contrast to the savory flavor of the pie. -- posted by Chef SuzyQ

Beirox

Mon, 05 Oct 2009 16:58:34 -0400

I loved these growing up. My grandparents lived in a small town in northern Texas where they had a German festival the first weekend of July. She always made these, and every time she came to visit we would make them with her. Your family will love these meat filled pastries -- posted by racegurl77

Simple Turkey Pot Pie

Mon, 05 Oct 2009 16:59:43 -0400

Adapted from a recipe by Danielle Monai at allrecipes.com. Many variations: use other vegetables, change the spices, use Colby or Jack or pepper Jack instead of Cheddar, use crescent rolls instead of the biscuits... -- posted by DrGaellon

Star Gazy Pie

Tue, 06 Oct 2009 11:42:01 -0400

This is from a Cornwall Tourism website. The original version had unintelligible grammar, so I've taken the liberty of correcting that. Star Gazy Pie is a dish unique to Mousehole (a fishing village in West Cornwall with a most beautiful harbour). Prepared in the Ship Inn, eaten on 23rd December (Tom Bawcock's Eve). Long ago, winter storms had prevented the fishing boats putting to sea. In a lull of the bad weather, one fisherman (Tom Bawcock) managed to catch enough fish to prevent the village from starving. A pie of many fishes was made from the catch: Star Gazy Pie. -- posted by Cecily Parsley

Meat Pie ( Tourtiere )

Wed, 07 Oct 2009 15:59:56 -0400

Meat pie that you eat at Christmas and Easter! Prep time includes time for making pie shells. -- posted by Chef #1287027

Poor Man's Pie (Gluten Free Dairy Free)

Fri, 09 Oct 2009 17:03:14 -0400

The Gluten-Free Gourmet Cooks Comfort Foods. This is the ultimate comfort food. I used ground turkey and homemade beef broth. Use any gluten free baking mix. Or use Recipe #391326. It worked great in the gravy. The original says 4 servings instant mashed potatoes, prepared, but I used homemade. -- posted by WI Cheesehead

Barb's Chicken Pot Pie

Mon, 12 Oct 2009 13:47:20 -0400

The Best! My Grandmother's Recipe... real comfort food. -- posted by Chef #881396

Chicken Pot Pie - a Denser Version

Mon, 12 Oct 2009 15:18:51 -0400

This recipe, shared with me by my sister-in-law, makes a thick pot pie that cuts clean. Although it takes some time to prepare, my family really likes this pie. (For one reason, it has no peas :-) -- posted by quikgourmet

Easy Salmon Pie

Tue, 13 Oct 2009 16:01:14 -0400

This is a super easy salmon pie. I usually buy red salmon but if your budget is tight, use pink. We all need to eat more fish and this is a great way to get in those healthy omega 3's. We eat it plain with a vegetable or creamed peas and salad but feel free to serve it with a lemon sauce or butter sauce if desired. I sometimes add a pinch of dillweed for a change of pace. -- posted by ugogirl

Cheesy Beef Shepherd's Pie

Thu, 15 Oct 2009 10:32:58 -0400

Shepherd's pie is always easy to make, usually to easy. Add just a few extra minutes and ton's of extra flavor. This is good fresh out of the oven or re-heated as leftovers. -- posted by JohnnyRay

Wheat Free Northwoods Pasty Pie

Thu, 15 Oct 2009 16:33:48 -0400

We have been eating pasties since I was a child. These are usually served with ketchup. -- posted by Cookin' on the Prairie

Biscuit-Crusted Sausage-Egg Pie

Fri, 16 Oct 2009 17:05:33 -0400

From Everyday with Rachael Ray by Liz Pearson (Slightly altered) -- posted by Cristen F.

Black Labrador Shepherds Pie

Fri, 16 Oct 2009 17:46:13 -0400

This recipe was posted years ago in the Houston Post. Very delicious! I end up using a little less of the beef base since it seems a little to salty and I cook the carrots in the microwave. -- posted by Nicoleg

Little Chicken Dinners

Mon, 19 Oct 2009 12:18:33 -0400

This recipe is from the Betty Crocker Recipe Cards of 1971 and is being posted in response to a request. -- posted by PaulaG

Omac Hamburger Quiche

Mon, 19 Oct 2009 14:38:14 -0400

Once-a Month Cooking recipe from the book OMAC Family Favorites. It's great and not greasy like some quiches can be. -- posted by Chef #1418938

Dad's Frito Pie

Mon, 19 Oct 2009 20:47:22 -0400

dad made this dish alot for us growing up. it's easy, cheap comfort food at it's best -- posted by GingerlyJ

Vegetable Dutch Baby

Tue, 20 Oct 2009 16:23:54 -0400

Meatless, low calorie and low fat. Can be a main dish or side dish. I've had this a long time and have no idea where it came from. This is easy to put together and very tasty. -- posted by Deb G

Opryland Hotel Oriental Chicken Quiche

Tue, 27 Oct 2009 02:06:10 -0400

The Opryland Hotel, on the banks of the Cumberland River, minutes from the General Jackson Showboat, Music City Queen and the legendary sounds of the Grand Ole Opry, is situated on nine acres of gorgeous indoor gardens, cascading waterfalls and an indoor river with its own Delta flatboat. Try this as a dip for raw vegetables. -- posted by Molly53

Yummy Mummy Calzones

Tue, 27 Oct 2009 11:51:00 -0400

From Taste of Home's Halloween Book. -- posted by Cecily Parsley

Crawfish Pie

Wed, 28 Oct 2009 17:22:12 -0400

I made this for a potluck the other night and it got rave reviews; I am posting the recipe as I made it, but I wonder if you could make it with half the butter to make it more healthy - it seems like you could. This is great for parties, nonetheless. -- posted by larchie

Chickpea Pot Pie

Wed, 28 Oct 2009 17:34:58 -0400

From Vegetarian Times -- posted by Abiner Smoothie

Venison Pie With Sour Cream and Rosemary Crust

Fri, 30 Oct 2009 12:34:44 -0400

From the September 4, 2009 edition of Athens Plus Magazine. I'm not entirely sure what "BBQ Spice" is. -- posted by ThatSouthernBelle

Layered Vegetable Torte

Fri, 30 Oct 2009 17:10:37 -0400

Originally found on www.designspongeonline.com Can't wait to try it! -- posted by mewack

Chicken Pot Pie

Mon, 02 Nov 2009 10:36:58 -0500

Chicken Pot Pie -- posted by Chef #828849

Alan's Quiche

Mon, 02 Nov 2009 10:39:29 -0500

Even "real" men will eat this quiche...and ask for seconds! -- posted by Alan in SW Florida

Burrito Grande, Oven Baked

Mon, 02 Nov 2009 14:52:51 -0500

Shortly after my husband and I were married, we dined at a restaurant in Punta Gorda, Florida. They had an item on the menu called "Burrito Grande" and we fell in love with the meal which was served with, what else, beans and rice. I went home and experimented for some time until I came up with this recipe. It is a favorite in our household to this day. I have also made this recipe using 2 pounds of cooked, shredded beef (such as chuck roast). It is best to let these cool for about 15 minutes after removing from the oven then you can use your spatula to separate the cheese and remove the burritos without tearing them up. -- posted by libragay42

V's Southwestern Chicken Flat Pie

Tue, 03 Nov 2009 12:07:58 -0500

This is a recipe that is easy to assemble and has all the southwestern flavor I love. Using the convenience of refrigerated pie crust, you can make this dish in no time. Another savory chicken dish created with Rotiserre chicken. This recipe would be great as an appetizer or light dinner. One wasn't enough for my hungry gang ;) -- posted by Vseward (Chef~V)

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

Pastelitos De Carne (Central American Meat Pies)

Sat, 07 Nov 2009 13:14:19 -0500

My family enjoys these little cakes. I usually cut them in half, place on top of shredded cabbage and either drizzle a little bit of Sarita's All Purpose Tomato Sauce on top or serve it on the side as a dipping sauce. A tortilla press makes the process of flattening the cakes easier. If you do not have one you can just use a rolling pin but just place the masa ball inbetween two sheets of parchment paper to prevent it from sticking to the rolling pin. If you do not have the chicken bullion then you will have to add extra salt and the taste will not be the same. I recommend making and frying one meat pie before making the rest just to make sure that the thickness of the masa is good and not to thick that the masa inside is raw when fried. -- posted by Chef Sarita in Austin Texas

V's Simple Savory Mexican Quiche

Sun, 08 Nov 2009 08:42:45 -0500

This quiche is beautiful & delish! If you crave something savory for breakfast try my simple quiche. These are ingredients I always have on hand and can whip this up a head of time or in the morning. Measurements can be altered to taste. If you like spicy, savory add more, if not, add less. The salsa gives this quiche a nice kick and the flavors of cilantro, sausage and potatoes add to the taste and textures. This is a family favorite in my house. Great for overnight company as it feeds alot. Serve with sliced avocado, sour cream or salsa on the side. -- posted by Vseward (Chef~V)

Easy Peasy Chicken Pot Pie

Mon, 09 Nov 2009 10:05:12 -0500

I got this recipe from The Oprah Show and used it as a base and majorly tweaked it to my liking. I make this often and sometimes double the batch for later. I usually double the filling and make 2 pies with only top crusts, saving time for later. -- posted by Meliciously Good

Southwest Frito Pie

Tue, 10 Nov 2009 16:17:44 -0500

I can never leave a recipe as it is .Always looking for some way to improve or make a different recipe. I don't know how you can improve Frito Pie but this comes close. The secret is the layering. -- posted by LOUISE GOLDEN

(Sort Of) Spinach Quiche

Wed, 11 Nov 2009 10:25:06 -0500

Only one egg and a phillo dough crust makes this a cross between a quiche and a spinach pie. Very tasty! -- posted by Future Foodie

Swiss Cheese and Spinach Quiche

Thu, 12 Nov 2009 00:05:14 -0500

One of our favorite quiches. From a local hospital cookbook my mom gave me. We omit the salt as the cheese adds enough salt for us. *Note: Make sure the pie crust is a deep dish! We have made this using a regular one before with messy results! -- posted by The Wallaces

Chunky Shepherds Pie

Fri, 13 Nov 2009 12:34:04 -0500

This recipe is a sort of hybrid between beef stew and shepherds (or cottage) pie. It's great for cold winter nights! -- posted by LCurt

Beef, Cheddar and Potato Pie

Mon, 16 Nov 2009 00:34:47 -0500

No need to wait until the end of the meal to get your pie fix! {Everyday with Rachel Ray, Recipe by Rori Trovato} -- posted by Alley Barbie

Greek Pasta Pie

Tue, 17 Nov 2009 18:01:09 -0500

The third of three pasta pies from an old BH&G cookbook. -- posted by The Wallaces

Super Fast Chicken Pot Pie

Tue, 17 Nov 2009 22:07:50 -0500

Start with cooked chicken, throw in a few easy ingredients, and speed a delicious meal to the table. I found this recipe in a newspaper article. -- posted by Susie D

Chicken and Rice Pot Pie

Fri, 20 Nov 2009 01:31:34 -0500

I love puff pastry! -- posted by Boo Chef in West Texas

Kidney Bean Pot Pie

Fri, 20 Nov 2009 01:59:25 -0500

A pot pie starring beans. From Vegan Food; More Than Tofu and Sprouts! -- posted by annh53182

Spinach and Red Pepper Quiche

Sun, 22 Nov 2009 18:44:22 -0500

Here's an ideal brunch dish, a hearty vegetable quiche, wrapped up in healthy (and tasty) whole-grain barley crust. kingarthurflour.com is where I found this recipe - we tweaked it and now it is marvelous! :) -- posted by Manami

Winter Vegetable Potpie With Cheddar-Biscuit Topping

Tue, 24 Nov 2009 14:01:08 -0500

This is such a delicious dinner for any meal - we all love it here, and the biscuit topping is so-o-o-o-o good!! -- posted by Chef mariajane