From Z to A: 3 Seasonal Recipes to Help You Savor Fall

There are a couple of fall dishes you definitely need in your rotation. I love eating light during the summer months, but I shine in the fall because I love the comfort foods of the season, as well as the flavors they bring.


Herb Chicken Pot Pie

My extremely delicious chicken pot pie recipe is one of the rare meals I make only for myself, even if no one else will eat it. Luckily, everyone else in the house loves it, too, so it’s a win-win situation. The best thing about this dish is that you can use store-bought pie dough if making it from scratch is not in the cards for you.


  • 2 pie crusts (store-bought or homemade)
  • 4- 5 cups shredded chicken
  • 1/2 cup chopped onions*
  • 1/2 cup chopped carrots*
  • 1/2 cup chopped celery* 
  • 2 tbsp. garlic paste
  • 2 tbsp. flour
  • 2 cups heavy cream
  • 4-5 sprigs of thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 2-3 sage leaves
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/2 package frozen corn (about a cup)
  • 1/2 package frozen green peas (about a cup)
  • salt and pepper to taste
  • egg wash for top, plus additional 1/2 tsp each of dried oregano and parsley

*Make it easier and swap these for a store-bought version of soup starter in your vegetable section.


  1. Preheat oven to 375 and line one of the pie crusts in a pie pan. Use a fork to make holes in the crust. Set aside.

  2. In a large dutch oven, add in oil and brown onions, carrots, celery and garlic until light golden brown. Add in all herbs.

  3. Add in the shredded chicken and salt and pepper to taste. Let the entire mixture cook for a few minutes.

  4. Sprinkle in the flour and stir. Add in the cream and let the mixture slowly thicken.

  5. Add in the peas and corn and stir. Check for seasonings and add more if necessary. Remove herb stems and bay leaf and let mixture cool slightly.

  6. Add mixture to the pie shell and cover with the other pie crust and decorate as you’d like.

  7. Add vents to the top to allow steam to escape.

  8. Use egg wash to glaze the top crust and sprinkle top with 1/2 tsp. each of dried oregano and parsley.

  9. Place the pie on a cookie sheet and bake for 45-50 minutes until the crust is browned and cooked through. Allow to cool and enjoy.


Potato Thyme Torte

This dish is fantastic as an accompaniment to many fall dishes, especially braises, because the richness of the potatoes and cheese really help balance out robust dishes.


  • 4 lbs. potatoes, washed, peeled and sliced
  • 1 1/2 sticks of butter, melted and divided by 4 tbsp. each
  • 4-5 sprigs of thyme, destemmed
  • 1/4 cup balsamic vinegar
  • 2 tbsp. garlic paste
  • 1/4 cup parmesan, grated
  • salt and pepper to taste


  1. Preheat oven to 450 degrees. 

  2. Slice potatoes using a mandolin or thinly with a knife.

  3. Pour 4 tbsp. melted butter into a cast iron skillet or oven-proof dish of your choosing.

  4. Mix the garlic, thyme and balsamic vinegar in a small bowl and set aside.

  5. Layer the potatoes in the skillet, making sure to lightly salt and pepper each layer, along with a small sprinkling of the parmesan and fresh thyme and drizzle of the balsamic mixture before adding the next layer.

  6. Repeat the process until you’re halfway through, then pour an additional 4 tbsp. of the melted butter on the top and continue the layering process.

  7. Top with the remaining butter and bake for 50-60 minutes, turning it halfway through if needed.

  8. Allow to cool and serve in slices.


Pumpkin Chai Cinnamon Rolls

I love that you can use  store bought cinnamon rolls to make this comforting dish. Not only is it great for a cool fall morning, but it’s equally as amazing as a dessert, which is how I usually prefer to eat cinnamon rolls. The addition of the chai spice really packs a punch and reminds you fall is here.


  • 1 can cinnamon rolls and frosting inside
  • 1 stick unsalted butter
  • 1 cup brown sugar
  • 4-6 tsp. cinnamon
  • 2 tbsp. chai spice mix
  • 4 tsp. vanilla extract
  • 1 cup heavy cream
  • 1/2 – 3/4 cup pumpkin purée
  • 1 package cream cheese
  • 1/4-1/2 cup powdered sugar


  1. Preheat oven to 375.

  2. Butter or spray a baking dish and place cinnamon rolls in it.

  3. In a bowl, mix together the heavy cream, pumpkin and 1-2 tsp. each of cinnamon, chai and vanilla extract.

  4. Pour mixture around the cinnamon rolls.

  5. In a bowl, melt together the butter and brown sugar in the microwave in three 30-second intervals, stirring between each interval.

  6. Add 1-2 tsp. each of cinnamon, chai and vanilla extract and mix well.

  7. Top each cinnamon roll with brown sugar mix. Cover with foil and bake for 25-28 minutes.

  8. While cinnamon rolls are baking, make the cream cheese frosting by blending the softened cream cheese, the frosting from the cinnamon rolls package, the reserved pumpkin cream, a little more cinnamon, chai and vanilla. Depending on how sweet you like it, add 1/5-1/2 cup of powdered sugar.

  9. When cinnamon rolls are baked, top with cream cheese frosting and extra cinnamon for garnish.

  10. Optional: Top with salted caramel.


From Z to A with Zara Abbasi

Zara Abbasi is the pastry chef and recipe developer for Zara Made It. Follow her food adventures on Instagram at @zaramadeit and on Tiktok at @happiestfoodonearth.

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