In a competition of savory pies versus sweet pies, let’s not pretend a hearty beef and Stilton pie wouldn’t devour a delicate lattice-crust berry pie whole, in one satisfied gulp.
With spring’s colder touches lingering on, we’re still at home baking savory pies. There’s nothing more satisfying than a savory pie, which keeps well in the fridge and makes an excellent lunch the next day.
But making a pie can be a lot of work, and sometimes you just want something when you want it, not four hours of chopping, rolling and baking later. So for your eating pleasure, we’ve rounded up the best savory pies across the country, from artisanal chicken pot pie to a version chock full of shredded pulled pork.
Pie is definitely its own food group, so feel free to have these pies for breakfast, lunch, brunch and dinner. Oh, and as a midnight snack. What’s more satisfying, after all, than leaning against your fridge in the middle of the night eating last night’s leftover (savory) pie from a takeout container?
Chi Spacca, Los Angeles
Meaning “he who cleaves”, Los Angeles’ Chi Spacca is a celebration of high qualiry meat, from house cured salumi to massive pork chops and traditional Bistecca Fiorentina.
A collaboration between star chefs Mario Batali, Joe Bastianich, and Nancy Silverton, Chi Spacca doesn’t shy away from meat-heavy appetizers either, with this super-savory, indulgent pie filled with beef cheeks, cipollini onions, and mushrooms.
The final flourish? A juicy marrow bone stuck right in the middle, with a spoon for easy scooping.
Hoosier Mama Pies, Chicago
At Hoosier Mama’s bakeries in Evanston, IL, and Chicago’s West Town, classic pies are reimagined with artisanal ingredients, for “that great piece of diner pie you’ve never had.”
Available year round is their classic butter-crust chicken pot pie filled to the brim with succulent chicken thighs and veggies—all swimming in a silky gravy that’s finished with a hit of nutmeg.
If you’re not a pot pie fan, there’s a seasonal roster of options, from ham and bean pie with honey-cornmeal crust, to curried winter vegetable, mushroom spinach and goat cheese, and a Fall favorite: pork pie with apple and fragrant sage.
The Breslin, New York
Located in the Manhattan branch of the hip Ace Hotel, The Breslin, in addition to the hotel’s other restaurants, is helmed by famed English chef April Bloomfield. The Breslin’s gastropub menu features British influences including snacks like salt & pepper crisps, a scotch egg, and their famous Beef & Stilton pie.
Seared beef and pungent blue stilton cheese come together in this small-but-mighty treat which pairs nicely with one of their ice cold ales on tap.
Just a few blocks from Philadelphia’s ritzy Rittenhouse Square, Magpie Artisan Pie Boutique offers a bounty of seasonal pies and pastries, hot coffee, and even pie making classes. Fillings range from sticky caramel-apple and cookies and cream, to savory pies stuffed with sweet potato, black bean chili, and broccoli cheddar mac and cheese.
The star of the show, though, is the Meatball Parmesan Pot Pie, a mass of tender meatballs and parmesan cheese, topped with gooey fresh mozzarella and encased in a flaky, buttery crust.
Pie Sisters, Washington D.C.
When you think of pulled pork, sandwiches and tacos come to mind, but pie? Started by pie enthusiasts, and sisters, Alli, Bear, and Cat Blakely, Pie Sisters in Georgetown, Washington D.C., is famous for their goods, from classics like Pecan and Cherry to more esoteric varieties like S’Mores and Lemonberry.
On the savory side of things, they boast a selection of housemade quiches in addition to country tomato pie and chicken pot pie. Decorated with pastry cutouts of little pigs, their meaty dish features rich pastry filled to the brim with shreds of barbecued pulled pork.
Leah Bhabha is a cookbook co-author, recipe tester, and food writer who has written for numerous publications including Food & Wine, Marie-Claire, The Guardian and Food52. She chronicles her cooking and eating experiences on her blog, OneHungryPickle.com.
Main photos by Steven Depolo CC BY and John Joh CC BY-SA