2 Ways to Make Savory Pies for Pi Day

Just in time for Pi Day on Monday, 3.14, The Kitchen crew showed off a duo of creative takes on savory pies.
Related To:

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.

Tune in to The Kitchen on Saturdays at 11a|10c.

Next Up

The Perfect Pie Crust

Learn the how-tos for making different pie crusts with this handy guide.

Going Green at the Steakhouse: 2 Classic Side Salads

While meat may be the star of a steakhouse-style meal, a few things will surely round it out: a crisp martini, a cool salad and hearty potato side dishes.

Secret Ingredient Sides

Jazz up your Turkey Day sides with unexpected ingredients. Forget same old, same old sides, The Kitchen's got three new ideas to perk up your Thanksgiving feast.

Pass the Potato Salad

Create a game-changing potato salad for your next summer party with the perfect combination of ingredients cooked right on the grill.

Yule Log Hacks

No time to make a festive yule log cake from scratch? No problem! The hosts of The Kitchen offer up these quick and easy work-arounds for this traditionally time-consuming holiday dessert.

3 Ways to Use Frozen Ravioli

Learn The Kitchen co-hosts' three ideas for putting frozen ravioli to work.

POLL: The Kitchen Gets Set for Soup Season

Vote in the poll to tell Food Network's The Kitchen how you enjoy soup and what you'd need to make your soup recipes better.

3 Brownie Recipes to Make Your Valentine Swoon

Thanks to these go-to recipes, brownie lovers of all kinds can enjoy the decadent flavor of a chocolate dessert.

Pass the Pasta Salad

If you're tired of your favorite pasta salad recipe, jazz it up by following these simple guidelines.