Healthy Savory Pie Recipes

You'll reach for this recipe on early spring days for warmth and satisfaction. Even though this is a vegetarian pot pie, it's still hearty thanks to a whole-wheat crust and a filling made with potatoes, mushrooms, leeks and carrots.

During the holidays, we need workhorse recipes. This savory tart recipe--which works for breakfast, lunch or a casual dinner--is just that.

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.

Wild rice bound with egg and cheese makes a lovely (and gluten-free) crust for this stunning, quiche-like pie stuffed with roasted garlic and fennel. Try it for brunch, as a vegetarian entree or as an impressive potluck offering.

This tarte tatin hits that irresistible sweet-and-sour combo: sweet comes from roasty onions, balsamic and a touch of sugar; vinegar lends sour notes. The series of reductions intensify the flavors and create what is basically a pan sauce. Serve a slice of this tarte tatin with a salad for a light meal or alongside your favorite cut of beef for a heartier dinner.

Loaded with pork, zucchini, peppers, and onions, this one-skillet tamale pie has a delicious cornmeal topping. Serve it in wedges directly from the skillet family-style or prepare it in individual ramekins for a more personalized presentation.

These gul, or rose-shaped, pastries are savory with a sweet touch from sautéed onions and sun-dried tomatoes. A little vinegar in the olive oil used for brushing the layers of phyllo keeps the dough pliable and easier to coil.

We made this savory pie recipe lower in fat and calories by stir-frying the vegetables using nonstick spray coating instead of butter or oil.

Crispy shards of phyllo dough on top of the creamy crab mixture provide an interesting--and tasty--contrast.

Use your slow cooker to make hearty, slightly spicy chili pot pie. You can substitute any no-salt-added beans for the black beans. Serve with a crisp, green salad, if desired.

This breakfast tart recipe is based on a recipe from Brickmaiden Breads in Point Reyes Station, CA. Tweak the tarts year-round with what's in season--try roasted zucchini or slices of fresh tomato in the summer, sautéed chard in the winter. They morph into a deluxe brunch offering when topped with a poached egg.

Lean pork and spicy, smoky chipotles deliver a Southwestern punch in these baked empanadas.

The traditional Easter version of prasopita is quite high in fat, but this Lenten version is equally delicious. If you would prefer not to make your own pastry, substitute eight sheets of commercial phyllo dough, brushing each layer with the egg-white mixture.

Use a spicy, not-too-sweet barbecue sauce in this beef and vegetable pie.

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.

Mixed greens, scallions, feta and lots of fresh herbs fill this flaky Greek pie.