16 Savory Pie Recipes for Your Super Bowl Party

Are you ready for the big game? You’re planning a Super Bowl party and want savory pie options that will score a touchdown with your guests.

From classic fillings to unique flavors, these pies are sure to be a hit.

Get ready to explore 16 delicious savory pie recipes, including Chicken Pot Pie Delight and Steak and Mushroom Masterpiece.

These easy-to-make pies offer a variety of flavors to suit every taste.

Your Super Bowl party just got a whole lot tastier!

Chicken Pot Pie Delight

A savory and satisfying chicken pot pie perfect for the big game.

Ingredients

• 1 1/2 cups mixed vegetables
• 1 1/2 cups cooked chicken
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 pie crusts
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mixed vegetables and cooked chicken in butter until tender.
3. Add flour to the skillet and stir to combine.
4. Gradually add chicken broth and heavy cream, stirring constantly.
5. Bring the mixture to a boil, then reduce heat and simmer.
6. Roll out one of the pie crusts and place in a pie dish.
7. Fill the pie crust with the chicken and vegetable mixture.
8. Roll out the second pie crust and use to cover the pie.
9. Crimp the edges to seal the pie and cut a few slits in the top.
10. Bake the pie for 25-30 minutes, or until the crust is golden brown.

Steak and Mushroom Masterpiece

A savory steak and mushroom pie perfect for any Super Bowl party.

Ingredients

• 1 cup of mushrooms
• 1 cup of diced steak
• 1 onion
• 2 cloves of garlic
• 1 cup of beef broth
• 1 tablespoon of tomato paste
• 2 tablespoons of olive oil
• 1 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 pie crust

Instructions

1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the diced onion and cook until it is translucent.
5. Add the mushrooms and cook until they release their moisture and start to brown.
6. Add the diced steak and cook until it is browned.
7. Add the garlic, beef broth, tomato paste, thyme, salt, and pepper, and stir to combine.
8. Pour the steak and mushroom mixture into the pie crust.
9. Roll out the remaining 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.
12. Serve hot and enjoy.

Spinach and Feta Frenzy

Savory spinach and feta pie perfect for Super Bowl gatherings.

Ingredients

• 1 package frozen spinach, thawed and drained
• 1 cup feta cheese, crumbled
• 1/2 cup grated cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 pie crust
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a pie dish.
3. In a large bowl, combine spinach, feta cheese, cheddar cheese, heavy cream, onion, and garlic.
4. Season the mixture with salt and pepper to taste.
5. Pour the spinach mixture into the pie crust.
6. Bake the pie for 35-40 minutes, or until the crust is golden brown.
7. Let the pie cool for 10 minutes before serving.

Broccoli and Cheddar Blitz

A delicious broccoli and cheddar pie perfect for the big game.

Ingredients

• 1 pie crust
• 3 cups broccoli florets
• 2 cups cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup milk
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch pie dish.
3. In a large skillet, sauté the broccoli florets until tender.
4. In a large bowl, whisk together the heavy cream, milk, eggs, salt, and pepper.
5. Add the cheddar cheese and cooked broccoli to the bowl and stir until well combined.
6. Pour the mixture into the pie crust.
7. Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is set.
8. Let the pie cool for 10 minutes before serving.

Savory Sweet Potato Pie

Savory sweet potato pie is a delicious twist on traditional pies.

Ingredients

• 2 large sweet potatoes
• 1 onion
• 2 cloves of garlic
• 1 cup of shredded cheese
• 1/2 cup of heavy cream
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 pie crust

Instructions

1. Preheat the oven to 375°F.
2. Peel and dice the sweet potatoes, then boil them until tender.
3. Sauté the onion and garlic until softened.
4. In a bowl, combine the cooked sweet potatoes, onion, garlic, cheese, heavy cream, salt, and pepper.
5. Roll out the pie crust and fill it with the sweet potato mixture.
6. Bake the pie for 40-50 minutes, or until the crust is golden brown.
7. Let the pie cool before serving.

Caramelized Onion and Blue Cheese Pie

Rich flavors of caramelized onions and blue cheese fill this savory pie.

Ingredients

• 1 sheet of puff pastry, thawed
• 1 large onion, thinly sliced
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 cup of blue cheese crumbles
• 1/4 cup of grated cheddar cheese
• 1 egg, beaten
• 1 tablespoon of water

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
3. In a large skillet, caramelize the onions over medium heat for 20-25 minutes.
4. In a bowl, mix the blue cheese, cheddar cheese, salt, and pepper.
5. Spread the caramelized onions over the center of the pastry, leaving a 1-inch border around the edges.
6. Top the onions with the cheese mixture.
7. Fold the pastry edges over the filling, pressing gently to seal.
8. Brush the pastry with the beaten egg mixed with water.
9. Bake the pie for 25-30 minutes or until golden brown.
10. Let it cool for 10 minutes before serving.

Roasted Vegetable Galette

A savory roasted vegetable galette perfect for Super Bowl parties.

Ingredients

• 1 sheet of puff pastry, thawed
• 1 large eggplant, sliced
• 1 large zucchini, sliced
• 1 large red bell pepper, sliced
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 cup of shredded mozzarella cheese
• 1/4 cup of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. Arrange the sliced eggplant, zucchini, bell pepper, and onion on the pastry, leaving a 1-inch border.
4. Sprinkle the minced garlic and shredded mozzarella cheese over the vegetables.
5. Drizzle the olive oil over the vegetables and season with salt and pepper.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush the pastry with a little bit of water and cut a few slits in the top to allow steam to escape.
8. Bake the galette for 40-45 minutes, or until the pastry is golden brown and the vegetables are tender.
9. Remove from the oven and let cool for a few minutes before slicing and serving.

Goat Cheese and Sun-Dried Tomato Pie

Savory goat cheese and sun-dried tomato pie perfect for a Super Bowl party.

Ingredients

• 1 1/2 cups pie crust dough
• 1/2 cup goat cheese
• 1/4 cup sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 1/2 cup grated mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust dough to a thickness of about 1/8 inch.
3. Transfer the dough to a 9-inch tart pan with a removable bottom.
4. In a bowl, mix together the goat cheese, sun-dried tomatoes, parsley, mozzarella cheese, salt, and pepper.
5. Spread the cheese mixture evenly over the pie crust.
6. Drizzle the olive oil over the cheese mixture.
7. Bake the pie for 35-40 minutes, or until the crust is golden brown.
8. Remove the pie from the oven and let it cool for 10 minutes before serving.

Mushroom and Leek Tart

Savory Mushroom and Leek Tart is a delicious pastry.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1/2 cup mushrooms, sliced
• 2 medium leeks, chopped
• 2 cloves garlic, minced
• 1/2 cup grated cheese
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out the pastry dough and place it in a tart pan.
3. In a skillet, sauté the mushrooms, leeks, and garlic until tender.
4. In a bowl, whisk together the heavy cream and grated cheese.
5. Add the cooked mushroom mixture to the cream mixture and stir.
6. Pour the mixture into the tart shell and season with salt and pepper.
7. Bake for 35-40 minutes or until the crust is golden brown.
8. Remove from oven and let cool before serving.

Chicken and Broccoli Quiche

A delicious and savory pie filled with chicken and broccoli.

Ingredients

• 1 9-inch pie crust
• 2 cups broccoli florets
• 1 pound cooked chicken
• 2 cups shredded cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in a pie dish.
3. In a large skillet, sauté the broccoli and chicken until the broccoli is tender.
4. In a large bowl, whisk together the heavy cream, eggs, salt, and pepper.
5. Add the shredded cheese to the bowl and stir until well combined.
6. Add the cooked chicken and broccoli to the bowl and stir until well combined.
7. Pour the mixture into the pie crust.
8. Bake the quiche for 35-40 minutes, or until the crust is golden brown and the center is set.
9. Remove the quiche from the oven and let it cool for 10 minutes before serving.

Bacon and Caramelized Onion Pie

A savory pie filled with caramelized onions and crispy bacon.

Ingredients

• 1 pie crust
• 6 slices of bacon
• 1 large onion
• 2 cloves of garlic
• 1 cup of shredded cheese
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a pie dish.
3. Cook the bacon until crispy, then set aside.
4. Caramelize the onions in a pan with garlic until golden brown.
5. In a bowl, mix the heavy cream, shredded cheese, and a pinch of salt and pepper.
6. Add the cooked bacon and caramelized onions to the bowl and mix well.
7. Pour the mixture into the pie crust.
8. Bake the pie for 35-40 minutes, or until the crust is golden brown.
9. Let the pie cool before serving.

Butternut Squash and Sage Pie

Butternut Squash and Sage Pie is a savory twist on traditional pie recipes.

Ingredients

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

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. In a large skillet, heat olive oil over medium heat and sauté the chopped onion until softened.
4. Add garlic, sage, salt, and pepper to the skillet and cook for 1 minute.
5. Add the chopped butternut squash to the skillet and cook for 5 minutes.
6. In a large bowl, combine the cooked butternut squash mixture and heavy cream.
7. Roll out the pie crust and fill with the butternut squash mixture and top with grated cheddar cheese.
8. Bake the pie for 35-40 minutes or until the crust is golden brown.

Artichoke and Spinach Pie

A delicious artichoke and spinach pie perfect for Super Bowl parties.

Ingredients

• 1 package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pie crust dough

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine spinach, artichoke hearts, mayonnaise, cheddar cheese, Parmesan cheese, parsley, salt, and pepper.
3. Roll out the pie crust dough to fit a 9-inch pie dish.
4. Fill the pie crust with the spinach and artichoke mixture.
5. Bake for 35-40 minutes or until the crust is golden brown.
6. Let the pie cool for 10 minutes before serving.

Provençal Vegetable Tart

A flavorful and colorful tart filled with Provençal vegetables.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1 large eggplant, sliced
• 1 large zucchini, sliced
• 1 large red bell pepper, sliced
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 1 cup of cherry tomatoes, halved
• 1/4 cup of olive oil
• Salt and pepper to taste
• 1/2 cup of grated cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
3. In a large bowl, toss together the eggplant, zucchini, bell pepper, onion, and garlic.
4. Arrange the vegetable mixture on the pastry, leaving a 1-inch border around the edges.
5. Drizzle the olive oil over the vegetables and season with salt and pepper.
6. Top the vegetables with cherry tomatoes and grated cheese.
7. Fold the edges of the pastry up over the filling, pressing gently to seal.
8. Brush the pastry with a little bit of water and bake for 35-40 minutes, or until golden brown.
9. Remove from the oven and let cool for a few minutes before serving.

Chicken and Mushroom Crepes

Delicate crepes filled with chicken and mushroom in a savory sauce.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup diced chicken
• 1 cup sliced mushrooms
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup grated cheese

Instructions

1. In a large bowl, whisk together flour, eggs, milk, water, and salt to make the crepe batter.
2. Heat a small non-stick pan over medium heat and pour a small amount of batter to make a thin crepe.
3. Cook the crepe for 1-2 minutes, until the bottom is light brown, then flip and cook the other side.
4. Repeat the process to make about 10 crepes.
5. In a separate pan, sauté diced chicken, mushrooms, onion, and garlic until the chicken is cooked through.
6. Add grated cheese to the chicken mixture and stir until melted.
7. Spoon the chicken and mushroom filling onto the center of each crepe and roll them up.
8. Place the filled crepes in a baking dish and bake at 375°F for 10-15 minutes, until golden brown.
9. Serve hot and enjoy.

Asparagus and Feta Phyllo Pie

Flaky phyllo pie filled with asparagus and feta cheese.

Ingredients

• 1 package phyllo dough
• 1 pound fresh asparagus
• 1/2 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out phyllo dough and cut into 4 equal pieces.
3. In a bowl, mix asparagus, feta cheese, and Parmesan cheese.
4. Brush phyllo dough with olive oil and place asparagus mixture in the center.
5. Fold phyllo dough over filling to form a triangle.
6. Brush edges with olive oil and bake for 25-30 minutes.
7. Season with salt and pepper to taste.
8. Serve warm and enjoy.

Conclusion

You’ll score big with these savory pie recipes at your Super Bowl party. After all, “variety is the spice of life,” and these 16 options won’t disappoint. From Chicken Pot Pie to Steak and Mushroom Masterpiece, your guests will love the diverse flavors, so get baking and make your party a touchdown!