A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Savory Pies for Supper


Pie of all kinds for supper are a hallowed tradition from America's early days. Logging camp cooks, river drivers, farm families and pioneers all knew the satisfaction of a big slab of meat pie on their plates. If you'd like to recapture some of that magic, or are looking for a way to fill a savory tart for an appetizer, these fillings can get you started. These fillings will work for King Arthur's Classic Double Pie Crust for a hearty and traditional supper, or enclosed in Cornish Pasties for a meal in a pocket.

At a glance

one 9" pie, about 8 servings


Choose your measure:


Meat-Pie Filling

  • 1 1/2 tablespoons butter or drippings
  • 2 3/4 cup beef, turkey, chicken, lamb, etc., cubed or diced, uncooked
  • 3/4 to 1 cup chopped onion (about 1 medium onion)
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1 cup carrots, sliced
  • 1 cup sliced mushrooms
  • 1 to 1 1/2 cups stock or broth
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour

Mushroom Filling

  • 1/2 cup (8 tablespoons) unsalted butter
  • 5 cups fresh mushrooms, sliced
  • 2 to 3 cups chopped onion (about 2 large onions)
  • 1 teaspoon salt, or to taste
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 cup sour cream

Spinach Filling

  • 1/2 cup (8 tablespoons) unsalted butter
  • 1 cup chopped onion (about 1 large onion)
  • 5 3/4 cups mushrooms, sliced, optional
  • 15 cups spinach, chopped (two 10-ounce packages, frozen)
  • 1/2 cup pine nuts or 1/2 cup chopped walnuts, optional
  • 1 cup sour cream
  • 2 tablespoons vinegar
  • salt and pepper to taste


  1. To make the meat filling: In a large, fairly hot skillet, melt the butter and cook the cubes of beef, chicken, etc. until they are nicely browned. Remove the meat and transfer it to a small bowl.
  2. Sauté the onion, green pepper, celery, carrots and mushrooms until they begin to brown.
  3. Pour in the stock and return the meat to the skillet. Cook uncovered until the liquid is reduced and the meat is tender, about 15 to 20 minutes.
  4. Remove some of the remaining liquid and allow it to cool slightly.
  5. Blend in the flour, mixing until it's smooth. Return this to the skillet and cook until the juices have thickened slightly.
  6. Remove the mixture from the heat and cool.
  7. To make the mushroom filling: Melt the butter in a skillet and sauté the mushrooms and onions. Stir in the seasonings and then the sour cream.
  8. Remove from the heat and cool.
  9. To make the spinach filling: Melt the butter in a skillet and sauté the onion and mushrooms, if using, until they're soft.
  10. Add the chopped spinach, cook until it is wilted and the liquid is mostly gone.
  11. Stir in the nuts, sour cream and vinegar and season to taste with salt and pepper. Remove from the heat and cool before using it to fill pastry.
  12. To bake the fillings in a pie: Preheat the oven to 400°F.
  13. Roll out the slightly more than half the pie dough for the bottom crust, and place it in a 9" pie pan.
  14. Fill the lined pan, and roll the remaining dough for the top.
  15. Place the remaining dough over the filling, seal the edges, and cut several vents or a design on the top.
  16. Bake the pie for 15 minutes, then drop the oven temperature to 350°F and bake it for another 30 to 35 minutes, until the crust is golden brown.
  17. Remove the pie from the oven and let it cool for 10 minutes before slicing.
  18. Store any leftover pie, covered, in the fridge for up to 3 days or well-wrapped in the freezer for up to a month.