As a kid, I remember loving the individual frozen chicken pot pies in the aluminum pans that you cooked for (I swear) an hour, dumped out on your plate and anxiously watched the steam escape. Then there was Marie Callender’s—perhaps the restaurant credited for making chicken pot pie famous—which has been pretty much relegated to the freezer aisle alongside other various brands. The thing with most frozen chicken pot pies is that when you pierce the crust, about three carrots, a handful of peas and a few big chunks of chicken run out in a too-thin gravy. They all come with quick microwave instructions, but let’s be honest, this method is a far cry from the delicious, comforting smell of a chicken pot pie baking in the oven. This momma says homemade is the only way to go.

What I love about the beginning of fall are the crisp mornings and lower angle of the sun, the sound of football on TV and the permission to bake! While tailgate food is on somewhat of a hiatus this year, the annual assault of pumpkin spice is in full force nudging bakers everywhere. In a stubborn attempt to hang on to summer as long as possible, I refuse to have a pumpkin latte until October. But I may have already snuck a pumpkin donut from the bakery and I’ll admit to planning meals of pumpkin and squash, sweet potatoes, soups and stews, apples, and scents of maple, ginger and cinnamon. The first official day of autumn inspired me to cook up a cozy dinner of warm sweet potato biscuits with honey butter and a quick pot of chili.