697 fish pie recipes

Classic French-Canadian tourtiere with seasoned ground pork, mashed potatoes, sage, and nutmeg baked in a flaky yogurt pastry crust. A hearty meat pie that's a holiday tradition in Quebec kitchens.

Rich chicken and olive quiche with a silky cream-and-egg-yolk custard seasoned with nutmeg and cayenne. An elegant brunch or light dinner baked in a flaky pastry shell.

Casey Jones one-dish supper: seasoned ground beef and mushrooms simmered with tomato sauce, then topped with rising bread-dough rolls and baked until golden. A hearty, retro one-pot dinner.

Spaghetti pie with a baked noodle crust, marinara, sauteed bell peppers, and a melty mozzarella-Parmesan top. A clever leftover-pasta dinner that slices like a pizza.

Crabmeat quiche bakes sweet sauteed crab in a cream cheese-spiked custard with chives and parsley. Brunch-worthy seafood quiche that punches above its weight.

Shortcut beef pot pie with canned beef stew and store-bought pie crust, topped with Parmesan and parsley. A 45-minute weeknight comfort dinner.

Greek-style macaroni pie (pastitsio) with feta cheese, cinnamon, oregano, mint, and tomatoes, topped with a creamy yogurt-egg-feta bechamel. A vegetarian baked pasta casserole cut into squares.

Polish-inspired quiche loaded with ground kielbasa, sauteed mushrooms, Swiss cheese, and fresh scallions baked in a flaky pie shell. A hearty brunch or dinner.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Easy leftover shepherd's pie turns Sunday's roast beef, gravy, peas, and carrots into a golden-topped weeknight casserole. The smartest way to repurpose Sunday dinner.

Impossible ham and Swiss pie. Ham, cheese and onion topped with a blender batter that bakes into its own crust. Five-minute prep, brunch-ready quiche-style pie.

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Generic quiche is a customizable savory pie with eggs, half and half, and cheese in a pre-baked crust. Fill with spinach, bacon, ham, or anything you've got on hand.

Reuben quiche with shredded corned beef, sauerkraut, Swiss cheese, and Dijon mustard in a caraway-seeded crust. All the flavors of a Reuben sandwich in pie form.