If you think pies are served only for dessert, with thick and syrupy sweetened-fruit fillings, think again. The co-hosts on The Kitchen introduced savory versions on this morning's episode, just in time for Pi Day (March 14, aka 3.14). While Katie Lee's next-level take on a chicken pot pie brings new possibilities for dinnertime decadence, Sunny Anderson's breakfast-inspired pie reinvents the shepherd's pie wheel. Read on below to get their recipes and see how they do it.

Follow Katie's lead and take a welcome shortcut when prepping her pot pies by starting with store-bought puff pastry. This butter-layered dough will form the crust of her pies, which come together in individual-serving bowls. Katie keeps the filling classic and creamy: After simmering the chicken in a fragrant herb bath, she adds the meat to a veggie-focused sauce studded with earthy mushrooms. Before baking, brush a bit of egg wash atop the crusts to help them turn golden brown and crisp them up ever so slightly in the oven.

You've had shepherd's pie before, right? Cottage pie is just like that fan-favorite casserole, and this recipe from Sunny puts an early-morning spin on that tried-and-true comfort food. In place of the usual ground meat layer, Sunny opts for a mix of loose breakfast sausage and chorizo, which forms a bold flavor base. True to a traditional breakfast plate, onions and peppers come together, too, and here they're finished with not one but two kinds of gooey cheese: creamy mozzarella and American. As for the topping, it's all about the hash browns. Sunny seasons them with steak rub seasoning and sprinkles them atop the breakfast bake for a crispy-crunchy finish. To round out the meal, look no further than sunny-side-up eggs and a few drips of hot sauce for over-the-top texture and taste.