Soft pumpkin cutout cookies made with nutty brown butter and warm fall spices, then sandwiched around a thick vanilla cream cheese filling. These beautiful pumpkin sandwich cookies are a fun fall baking project for kids, gatherings, gifting and Thanksgiving.
Read MoreThere's something so comforting about a warm chicken pot pie simmering away at the end of a long day. Creamy, hearty, and filled with tender chicken and vegetables, it's one of those timeless dinners that instantly makes a house feel like home.
This Easy Stovetop Chicken Pot Pie with Biscuit Topping has everything you love about the classic recipe without all the extra work. Instead of making a traditional pie crust, buttery biscuits bake until perfectly golden over a rich, creamy chicken filling. It's a simple one-pan dinner that's cozy enough for Sunday supper but easy enough for busy weeknights.
Whether you're cooking for your family on a chilly evening or looking for a comforting meal to add to your weekly dinner rotation, this recipe is one you'll come back to again and again.
Ready in about 45 minutes
Made with simple pantry staples
Rich, creamy, and packed with flavor
Family-friendly comfort food
One-pan dinner for easy cleanup
Perfect for cozy fall and winter evenings
Easy to customize with your favorite vegetables
Great for leftovers
Large oven-safe skillet or cast iron skillet
Wooden spoon
Sharp chef's knife
Cutting board
Measuring cups and spoons
Pastry brush (for brushing the biscuits with cream and butter)
One of my favorite things about this recipe is how flexible it is.
Chicken: Boneless, skinless chicken breasts work wonderfully, but rotisserie chicken is a fantastic shortcut when you're short on time.
Vegetables: Carrots, onions, peas, and garlic create the classic chicken pot pie flavor. Frozen peas make this recipe even easier.
Cream: Heavy cream creates an extra rich filling, while half & half is a lighter option that still delivers a wonderfully creamy texture.
Broth: Vegetable broth works beautifully, but chicken broth adds even more savory flavor if you have it on hand.
Biscuits: Refrigerated biscuits make this recipe incredibly simple, but homemade buttermilk biscuits are equally delicious if you have a little extra time.
Begin by melting the butter in a large oven-safe skillet over medium-high heat. Add the diced chicken and cook until lightly browned on all sides.
Next, stir in the diced onion, carrots, and garlic. Cook for about 5 minutes, or until the onions become translucent and the carrots begin to soften.
Sprinkle the flour evenly over the chicken and vegetables, stirring constantly for one minute to cook out the raw flour flavor.
Slowly whisk in the broth, followed by the heavy cream, thyme, rosemary, sea salt, and black pepper. Allow the filling to simmer for 3–5 minutes until thickened into a rich, creamy sauce.
Stir in the frozen peas before topping the filling with refrigerated biscuits. Brush each biscuit with a little heavy cream before transferring the skillet to a 350°F oven.
Bake for 20–25 minutes, or until the biscuits are beautifully golden brown and cooked through. Brush the warm biscuits with melted butter and finish with a sprinkle of flaky sea salt before serving.
One of the best parts of this recipe is the buttery biscuit topping.
You can use refrigerated biscuits for a quick weeknight dinner, or make homemade biscuits if you have extra time. Buttermilk biscuits are always a favorite, while flaky layered biscuits create an especially beautiful presentation.
For something a little different, try cheddar biscuits or herb biscuits for extra flavor. Gluten-free biscuits also work well if needed.
2 tablespoons salted butter
2 cups boneless, skinless chicken breasts, diced
1 medium yellow onion, diced
2 cloves garlic, minced
4 medium carrots, peeled and diced
2 cups frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 cups chicken broth
1 cup heavy cream or half-and-half
1 (16.3-ounce) can refrigerated flaky biscuits
Heavy cream, for brushing the biscuits
2 tablespoons melted butter, for brushing
Flaky sea salt, for finishing (optional)
Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add the diced chicken. Cook until lightly browned on all sides.
Add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften.
Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute, making sure the flour is fully incorporated.
Slowly pour in the broth, then stir in the heavy cream (or half & half), thyme, rosemary, sea salt, and black pepper. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens.
Stir in the frozen peas until evenly combined. Arrange the biscuits over the top of the filling and brush each biscuit with a little heavy cream.
Transfer the skillet to a 350°F oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven, brush the warm biscuits with melted butter, sprinkle with flaky sea salt, and serve immediately.
I linked all of my favorite skillets, Dutch ovens, measuring cups, and everyday cooking tools in my Kitchen Essentials shelf.
Rotisserie chicken is a wonderful shortcut that saves time without sacrificing flavor.
Taste the filling before adding the biscuits and adjust the seasoning as needed.
If the sauce becomes too thick, stir in a splash of broth.
Don't overcrowd the biscuits—leave a little room for them to rise.
For extra golden biscuits, brush them with heavy cream before baking.
Finish with melted butter and flaky sea salt for bakery-style biscuits.
If you love easy comfort food, don't miss my Chorizo One Pan Dinner for another simple weeknight meal.
This recipe is easy to customize based on what you have on hand.
Swap the chicken for leftover turkey after Thanksgiving.
Add mushrooms for extra richness.
Stir in frozen corn or green beans.
Use cheddar biscuits for a cheesy twist.
Add fresh parsley before serving.
Make it with homemade biscuits for a completely from-scratch dinner.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce.
The filling can also be frozen for up to 3 months. I recommend baking fresh biscuits when serving for the best texture.
Absolutely! Rotisserie chicken is one of my favorite shortcuts and makes this recipe even quicker.
Yes! Prepare the filling up to one day in advance, refrigerate it, then top with biscuits and bake just before serving.
Yes. Freeze the filling separately and add fresh biscuits when you're ready to bake.
Definitely. Homemade buttermilk biscuits make this recipe extra special.
Yes! Chicken broth adds a richer flavor, while vegetable broth keeps the recipe lighter.
This cozy dinner pairs beautifully with:
A simple green salad
Roasted Brussels sprouts
Homemade applesauce
Fresh sourdough bread
Cranberry sauce during the holidays
If your family loves comforting one-pan dinners, here are a few more favorites from Amanda's Kitchen:
Slow Cooker Scalloped Potatoes (perfect as a holiday side!)
Shop My Kitchen Favorites: Looking for the cookware and kitchen tools I use most often? Browse my favorite kitchen essentials that I reach for every day.
Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.
There’s something about the first pumpkin recipe of the year that makes it officially feel like fall in our kitchen.
Over the years, I’ve made pumpkin into just about everything — cookies, cakes, breakfast recipes, cocktails and even a creamy pasta dinner. So instead of making you search through the blog for all of them, I wanted to gather some of my favorites into one place.
These 13 pumpkin recipes include a little bit of everything. There are easy treats to bake with the kids, cozy recipes for slow fall mornings, desserts worthy of Thanksgiving and even a savory pumpkin dinner when you want something completely different.
If you have a can of pumpkin waiting in the pantry, start here.
Pumpkin is one of those ingredients that can go in so many directions. Pair it with cinnamon, brown sugar and warm spices and it instantly feels like fall baking, but pumpkin is just as good in savory recipes with cheese, herbs and sausage.
In this collection you'll find:
Pumpkin cookies and bars
Cakes, muffins and sweet breads
Fall breakfast recipes
Pumpkin desserts
A pumpkin cocktail
A savory pumpkin pasta
Most importantly, these are recipes that have actually made their way into my kitchen over the years — and several have become recipes I look forward to making again when fall comes around.
Here are 13 to save for the season.
If you want a cookie that tastes unmistakably like fall, start with these Pumpkin Molasses Cookies.
Pumpkin and molasses make them soft and chewy, while cinnamon, ginger and cloves bring in all of those warm flavors I want once fall baking begins. They're especially good with a cup of coffee or cider and make such a cozy afternoon treat.
And there's a reason I'm putting these first: if you have any left over, you can use them again in the pumpkin ice cream further down this list.
→ GET THE RECIPE: Pumpkin Molasses Cookies
These Pumpkin Sugar Cookies are one of the newest additions to my fall recipe collection, and they're such a fun one to make when pumpkin season begins.
They have that classic soft sugar-cookie feel with a seasonal pumpkin twist, making them perfect for everything from an afternoon of fall baking to Halloween and Thanksgiving treats.
They're also such a sweet recipe to make with little helpers in the kitchen.
→ GET THE RECIPE: Pumpkin Sugar Cookies
Pumpkin bread gets even better when you add plenty of chocolate.
This Pumpkin Chocolate Chunk Loaf is moist, warmly spiced and filled with pockets of melted chocolate. Serve a slice alongside your morning coffee, pack it up for an afternoon treat or warm it slightly for dessert.
You can use milk or dark chocolate depending on what you love — or whatever happens to already be in the pantry.
→ GET THE RECIPE: Pumpkin Chocolate Chunk Loaf
Pumpkin recipes don't have to stop at baking.
This Pumpkin Espresso Martini combines espresso, pumpkin and warm fall flavors for a seasonal spin on a classic espresso martini. It's a fun cocktail for fall dinner parties, Halloween gatherings or Thanksgiving when you want to serve something a little more special after dinner.
Finish it with a sprinkle of cinnamon or nutmeg and a few coffee beans for that cocktail-bar finishing touch.
→ GET THE RECIPE: Pumpkin Espresso Martini
There is a lot happening in these Pumpkin Cream Cheese Muffins, in the very best way.
You get soft pumpkin muffins, a creamy cheesecake-style center and buttery streusel on top. They're somewhere between breakfast and dessert, which is exactly where some of my favorite fall baking recipes belong.
Make them for a slow weekend breakfast or add them to a fall brunch spread.
→ GET THE RECIPE: Pumpkin Cream Cheese Muffins with Streusel Topping
Remember those Pumpkin Molasses Cookies from the beginning?
This is what you can make with the leftovers.
My Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks takes pumpkin ice cream and folds in pieces of those soft, spiced cookies for a fall dessert that's completely different from the usual pumpkin pie.
It's also a fun way to turn one fall baking day into two separate desserts.
For the pumpkin lovers who want to start before dessert, these Pumpkin Pie Overnight Oats bring fall flavor straight to breakfast.
The oats have the cozy pumpkin-pie flavors you expect, but my favorite part is the hard chocolate shell on top. Crack through the chocolate to get to the creamy pumpkin oats underneath.
Prep them the night before and breakfast is already waiting in the refrigerator the next morning.
→ GET THE RECIPE: Pumpkin Pie Overnight Oats with a Chocolate Shell
Brown butter, pumpkin and chocolate in one warm skillet is pretty hard to beat.
This Brown Butter Pumpkin Chocolate Chip Cookie Skillet is baked until the edges are golden while the center stays soft and gooey. The brown butter adds that deep, nutty flavor that works so well with pumpkin and chocolate.
Serve it warm from the oven with vanilla ice cream on top and let everyone dig in.
→ GET THE RECIPE: Brown Butter Pumpkin Chocolate Chip Cookie Skillet
These Pumpkin Cinnamon Rolls with Cream Cheese Icing take one of my favorite breakfast treats and give it a pumpkin-season spin. They're soft, sweet and filled with those warm flavors that make the entire kitchen smell amazing while they're baking.
Save these for a cozy weekend morning, fall brunch or holiday breakfast.
→ GET THE RECIPE: Pumpkin Cinnamon Rolls with Cream Cheese Icing
This Pumpkin Coffee Cake with Pecan Crumble is one of those recipes that works just as well for breakfast as it does sitting on the counter for everyone to sneak a piece throughout the afternoon.
The pumpkin cake is soft and moist, while the buttery pecan crumble gives the top a little crunch.
It's especially good alongside a hot cup of coffee — hence the name — and makes a beautiful addition to a fall brunch.
These Pumpkin Swirl Brownies combine rich chocolate brownie batter with a warmly spiced pumpkin mixture, swirled together before baking. The marbled top makes them particularly pretty for fall entertaining, but they're just as welcome for an ordinary night at home.
Chocolate may not be the first flavor you think of when you hear “pumpkin spice,” but these make a very good argument for the combination.
→ GET THE RECIPE: Pumpkin Swirl Brownies
This Baked Burrata Pumpkin Ziti with Pork Sausage is for the nights when you want pumpkin season to make its way onto the dinner table, too.
Pumpkin sauce, pasta, pork sausage and creamy burrata come together in a hearty baked pasta that's especially good once the evenings start getting colder. If you've only ever used pumpkin for baking, this is a fun way to try it in a completely different direction.
→ GET THE RECIPE: Baked Burrata Pumpkin Ziti with Pork Sausage
And we're ending with one that feels worthy of the holiday table.
This Pumpkin Tiramisu gives the classic Italian dessert a fall-inspired twist with pumpkin, mascarpone, warm spices and coffee-soaked ladyfingers.
It's creamy, rich and beautiful enough to serve for Thanksgiving, but you can also prepare it ahead of time — which is exactly the kind of dessert I appreciate when I'm hosting.
→ GET THE RECIPE: Pumpkin Tiramisu
If you're staring at this list wondering where to begin, here's how I'd choose:
For a cozy fall breakfast:
Pumpkin Coffee Cake or Pumpkin Cinnamon Rolls
For baking with the kids:
Pumpkin Sugar Cookies
For the chocolate lover:
Pumpkin Swirl Brownies or Brown Butter Pumpkin Chocolate Chip Cookie Skillet
For an easy make-ahead breakfast:
Pumpkin Pie Overnight Oats
For fall entertaining:
Pumpkin Espresso Martinis
For a cozy dinner:
Baked Burrata Pumpkin Ziti
For Thanksgiving dessert:
Pumpkin Tiramisu
For something completely different:
Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks
A few little things make pumpkin recipes even better:
Don't confuse pumpkin purée with pumpkin pie filling. Unless a recipe specifically calls for pie filling, you generally want plain pumpkin purée so you can control the sweetness and spices yourself.
Measure the pumpkin according to the individual recipe. A little extra pumpkin can change the moisture level of baked goods more than you might expect.
Give warm spices a chance to shine. Cinnamon, ginger, cloves and nutmeg are some of the flavors that pair especially well with pumpkin.
Don't forget the chocolate. Pumpkin and chocolate are such a good combination, especially in the loaf, brownies and cookie skillet in this collection.
Save your leftovers. The Pumpkin Molasses Cookies becoming cookie chunks for Pumpkin Ice Cream might be my favorite example in this entire roundup.
My favorite pieces I use in every recipe:
Once pumpkin season starts, there are plenty of other fall recipes worth bringing back into the kitchen.
My picks would be:
Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts
A savory fall recipe with crisp apples, bacon, feta and maple walnuts.
Apple Pie Overnight Oats
A make-ahead breakfast filled with cinnamon apples and maple flavor.
Walnut Chicken Stuffed Pumpkins
One of the more unique savory recipes to make when pumpkins are in season.
Perfect for cozy evenings and festive celebrations.
I love having posts like this to come back to when a new season begins. Instead of trying to remember which pumpkin recipe I made a few years ago or searching through old posts, they're all here in one place.
Some are recipes for slow fall mornings, some are meant for sharing around the table, and some are simply an excuse to open that first can of pumpkin and make the kitchen smell like fall.
I hope you find a few to make this season — and maybe one that becomes a recipe you come back to every fall.
“Taste and see that the Lord is good.”
Psalm 34:8
Made with love for the people you love.
We moved from California to Texas, fell in love with our home and nearly four acres, and eventually made the decision to move back. From the real cost of moving to Texas to family, acreage, weather, and the two miracle babies who made our Texas chapter forever special, this is what we learned along the way.
A beautifully moist orange olive oil layer cake with fresh citrus, lightly sweetened mascarpone cream, and seasonal figs, blackberries, and champagne grapes. Simple enough to make at home but beautiful enough for birthdays and fall gatherings.
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We moved from California to Texas, fell in love with our home and nearly four acres, and eventually made the decision to move back. From the real cost of moving to Texas to family, acreage, weather, and the two miracle babies who made our Texas chapter forever special, this is what we learned along the way.
