When it comes to comfort food, pot pies are a classic favorite that never disappoints. While chicken pot pie might be the most well-known variation, there’s a whole world of delicious alternatives waiting to be discovered. From hearty vegetarian options to seafood combinations, these five innovative pot pie recipes will level up your lunch or dinner, and might just become your new go-to comfort meals.

Each recipe features a perfectly flaky, golden-brown crust encasing rich, savory fillings that will warm you from the inside out. These alternatives to traditional chicken pot pie showcase the versatility of this cult-loved dish, proving that sometimes thinking outside the box leads to the most memorable meals.

Whether you’re looking to expand your foodie horizons or simply want to try something new, these recipes offer something for everyone. From the ocean-fresh flavors of seafood to the earthy richness of mushrooms, each recipe will deliver maximum flavor and satisfaction.

Pot Pie Recipes:

Mushroom and Wild Rice Pot Pie

Ingredients:

• 2 pie crusts (homemade or store-bought)
• 2 cups mixed mushrooms (portobello, shiitake, button)
• 1 cup cooked wild rice
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup flour
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Sauté mushrooms, onions, carrots and celery until softened.
2. Add garlic and thyme, cook for 1 minute.
3. Sprinkle flour over vegetables, stir in broth and cream.
4. Add cooked wild rice and simmer until thickened.
5. Pour into pie crust, cover with top crust.
6. Bake at 375°F for 45 minutes until golden brown.

Seafood Chowder Pot Pie

Ingredients:

• 2 pie crusts
• 1 lb mixed seafood (shrimp, scallops, cod)
• 2 potatoes, diced
• 1 cup corn
• 1 onion, diced
• 2 cups fish stock
• 1 cup heavy cream
• 1/4 cup butter
• 1/4 cup flour
• 1 tsp Old Bay seasoning
• Fresh parsley

Instructions:

1. Cook potatoes until tender.
2. Make cream sauce with butter, flour, stock, and cream.
3. Add seafood, corn, and seasonings.
4. Simmer until seafood is just cooked.
5. Fill pie crust, top with second crust.
6. Bake at 375°F for 40 minutes.

Shepherd’s Pie Pot Pie

Ingredients:

• 1 pie crust (for bottom)
• 1 lb ground lamb
• 2 cups mashed potatoes
• 1 cup peas and carrots
• 1 onion, diced
• 2 cloves garlic
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp rosemary
• 1 tsp thyme

Instructions:

1. Brown lamb with onions and garlic.
2. Add vegetables, broth and seasonings.
3. Simmer until thickened.
4. Pour into pie crust.
5. Top with mashed potatoes.
6. Bake at 375°F for 35-40 minutes until potatoes are golden.

Butternut Squash and Sage Pot Pie

Ingredients:

• 2 pie crusts
• 4 cups butternut squash, cubed
• 1 cup white beans
• 1 onion, diced
• 2 cloves garlic
• 2 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp fresh sage
• 1/4 cup flour
• Nutmeg to taste

Instructions:

1. Roast butternut squash until tender.
2. Make cream sauce with flour, broth, and cream.
3. Add squash, beans and seasonings.
4. Fill pie crust and top with second crust.
5. Bake at 375°F for 45 minutes.

Beef and Guinness Pot Pie

Ingredients:

• 2 pie crusts
• 2 lbs beef chuck, cubed
• 1 bottle Guinness beer
• 2 onions, diced
• 3 carrots, chopped
• 2 cups mushrooms
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• Fresh thyme

Instructions:

1. Brown beef in batches.
2. Sauté vegetables.
3. Add beer, broth and seasonings.
4. Simmer for 2 hours until beef is tender.
5. Fill pie crust and top with second crust.
6. Bake at 375°F for 45 minutes until golden.