September is here, and we couldn’t be more ready. After a hot summer, we’re both craving the cooler, grounding rhythm of fall, and we’re so excited to welcome this new season with you.
We’re kicking things off with a nostalgic favorite: our Biscuit-Topped Chicken Pot Pie. This old-school comfort dish is everything we love about early fall cooking, hearty, homey, and made in one pan (yes, really!). It’s the kind of meal that makes you want to light a candle, pour a drink, and stay in for the night.
We’re also moving into a brand-new Spirit of the Month. After such a fun run with margaritas in August, we thought it was only fitting to shake things up with martinis for September. From bold and briny to fruity and floral, we’ve got some really good ones lined up. Be sure to check out the Weekly Essentials section for this month’s martini-friendly spirits and bar staples. You’ll find everything you need to sip along with us.
Kevin & Kate
Rosemary Dirty Martini
Biscuit Topped Chicken Pot Pie
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
1. One Pan, Zero Fuss
If you have a deep 8-inch cast iron skillet or a small Dutch oven that can go from stovetop to oven, you’re in luck. This is a true one-pan wonder. We love making our pot pie this way because it cuts down on cleanup which is always a win. But if your pan isn’t oven-safe, no worries. You can still make the filling in any skillet and transfer it to a baking dish before topping with biscuits and baking.
2. Biscuit vs. Crust? Dealer’s Choice.
We’ve topped this pot pie with a fluffy, golden biscuit layer because it’s quick, easy, and totally satisfying. But if you’re a pie crust person through and through, go for it! Just roll out your favorite crust, lay it over the top. Be sure and cut a few slits across the top to allow the pie to vent. Bake as usual until the crust is golden brown. The filling works beautifully with either topping.
3. Make It Meatless
Looking to keep things vegetarian this week? Simply skip the chicken and add a couple extra cups of hearty veggies to the filling. Diced potatoes, corn, mushrooms, or even a can of drained white beans all work great. You’ll still get that cozy, comforting feel with a plant-based twist.
4. No Buttermilk? No Problem.
We love the tang and tenderness that buttermilk brings to the biscuit topping, but whole milk works in a pinch. Or make your own: stir 2¼ teaspoons of lemon juice or white vinegar into ¾ cup of milk, and let it sit for about 10 minutes at room temp before using. Instant buttermilk magic.
5. Rotisserie for the Win
A good-quality rotisserie chicken makes this meal weeknight-friendly. Just be sure to remove the skin before shredding, and aim for 2–3 cups of meat. It’s a huge time saver, and adds great flavor. Want to cook your own chicken instead? Totally doable—check out our make-ahead instructions in this week’s slide. We’ve included both stovetop and Instant Pot methods for your preference.
6. Get A head start
If you’re using chicken breasts, we recommend cooking them in advance so you’re not doing everything at once on Date Nite. Boil two boneless, skinless breasts for 15–20 minutes, or until they reach 165°F internally. Or pressure cook with 1 cup of water in the Instant Pot for 7 minutes, then let it naturally release for 5–10 minutes before shredding. Store the cooked chicken in the fridge until you’re ready to assemble your pot pie.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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