Healthy Savory Pie Recipes
A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best.
Slab fruit pies are all the rage for summer parties, so why not give classic chicken potpie the same treatment and create buzz at a cool-weather gathering as well. Premade pie crusts and frozen veggies make this chicken dinner easy to prepare without sacrificing flavor.
Here, the crust goes on the top instead of the bottom, inverting the classic chicken potpie recipe, so be sure to get the one that comes as a roll instead of already in a tin.
You won't miss the crust on this chicken potpie-we promise! We cut the carbs by swapping in a riced-cauliflower-and-panko topping for a thin and crispy top layer that's more nutritious than pie crust (but every bit as satisfying).
Unlike the classic Southern version of tomato pie, which relies on mayonnaise and Cheddar cheese, this colorful pie gets its creamy texture and savory flavor from herb-speckled ricotta and Parmigiano-Reggiano cheese. A simple stir-together olive oil dough is patted into the tart pan--no rolling pin required. Look for heirloom tomatoes in a variety of colors and sizes for the prettiest and tastiest pie. Serve this tart with a simple green salad for brunch, lunch or light dinner.
You might look forward to the days after Thanksgiving even more than the holiday itself with this easy turkey potpie recipe that's the perfect use for leftover turkey and extra vegetables like carrots and onions you might have on hand from the holiday. The pie is loaded with veggies and a creamy sauce, then topped with a prepared whole-wheat crust so there's no need to make dough. No leftover cooked turkey? This healthy potpie is just as delicious with chicken. Serve it up any time you need a dose of comfort food for dinner.
Here we combine two favorite family dinners—chili and pizza—into calzones packed full of lean turkey, bell peppers and sharp Cheddar. Dish them up with a side salad to complete the meal.
This rice, spinach and Cheddar pie is a cinch to prepare--especially if you have leftover cooked rice. If you don't, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.
Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of the corn. Here they partner in a delicious quiche-like pie. The dough is very forgiving and bakes up into a sturdy shell that's great for just about any savory pie or tart. Perfect for a summer brunch or try it with a tossed salad for a light supper.
A staple in South American cuisine, homemade empanadas can be served as a main dish or a side. We keep this simple by focusing on the empanada filling and instead of making the dough from scratch, we achieve flaky empanadas with the help of refrigerated pie crust.
Prepared pie crusts make assembling these free-form tarts quick and fast. Feel free to swap in your favorite jam, meat or cheese. Serve with a simple green salad for an easy brunch or light dinner.
We took all the flavors of classic pot pie and made it super-easy to pull together in the crock pot. Look for ready-to-bake biscuits with minimal ingredients to keep it healthy. Biscuits tend to be high in sodium, so we advise only half a biscuit per serving if you're watching your salt intake.