Tasty triangular slices enclosed in charming circular pies. No matter how you cut it, the season for pie is here. We tapped some of the city’s finest piece makers for recipes.

Pilgrim Pie

Kate van Geldern Bowler seriously ups the leftovers game with this play on a chicken pot pie that clears out the fridge. “It’s like the best day-after-Thanksgiving sandwich baked into a flaky, buttery pie crust,” says the lifestyle blogger, who suggests making extra pie dough while baking desserts or swapping in rotisserie chicken for leftover turkey if it’s ahead of the holidays. And there’s plenty more where this came from: Van Geldern Bowler’s New England Invite just hit bookshelves, full of menus dedicated to Thanksgiving, Christmas and New Year’s with recipes such as pumpkin butter and mac-and-cheese baked apples.

Two 9-inch pie doughs, homemade or store-bought
1 1/2 cups turkey
1/4 cup gravy
1 cup mashed potatoes
1 cup stuffing
1/2 cup cranberry sauce
1 egg
1 tablespoon water

Preheat the oven to 350 degrees. Roll out a 9-inch round of dough and lay it inside a pie dish. Fill the bottom of the dish with turkey and then top it with 1/8 cup of gravy. Add a layer of mashed potatoes and top with the remaining gravy. Layer the stuffing, and top it with cranberry sauce, evenly distributing it and pressing it into the stuffing. Add the top layer of pie dough. (Try a lattice-woven crust to let the cranberries peak through.) In a bowl, whisk one egg with a tablespoon of water. Use a pastry brush to coat the dough with a light egg wash. Bake for 25-35 minutes, until crust is golden brown and insides are bubbling hot. Serve immediately.

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