
October has a way of making an ordinary evening feel like an occasion.
A few pumpkins by the door. Something delicious baking in the oven. A table set for dinner, perhaps with a candle or two. Suddenly, staying home sounds like a wonderful plan.
Here in Florida, autumn doesn’t always arrive with crisp air and a landscape of red and gold. Sometimes we have to invite it inside. We bring out the fall decorations, choose something comforting to cook, and enjoy the season in our own way—even if the weather hasn’t quite received the message.
With Oktoberfest celebrations adding to the festive mood, I’ve been thinking about the pleasure of gathering around a table. There is something inviting about a celebration that makes room for hearty food, lively conversation, and another helping.
For my own toast to October, I want to share a recipe that comes with a special connection: chicken pot pie from my late friend Sharon Burke, who wrote under the pen name Sloane Taylor.
A Recipe Worth Keeping
When someone we love is no longer here, the things they left behind take on a different meaning.
A recipe becomes more than a list of ingredients. We recognize a turn of phrase in the instructions. We notice a practical little tip. We see their name at the top of the page, and for a moment, the distance feels smaller.
That is part of what makes sharing Sharon’s recipe meaningful to me. Readers knew her as Sloane Taylor. I knew her as my friend, Sharon, and I’m happy to make a place for her here.
Her recipe ends with these words:
“May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!”
What a lovely wish to leave with someone.
It also seems like a wonderful invitation for October.
We can get so caught up in everything that needs doing that we postpone the small pleasures. We’ll invite someone over when the house is tidier. We’ll make a proper dinner when the week is less busy. We’ll sit down and catch up when there is more time.
But a meal doesn’t have to be elaborate to be worth sharing. A warm pie, a few plates, and people who are happy to see one another can be enough.
Comfort Beneath a Golden Crust
Chicken pot pie feels especially suited to this kind of evening.
There is the golden pastry, of course, and that first spoonful of creamy filling beneath it. There are familiar vegetables, tender chicken, and herbs that make the kitchen smell welcoming while dinner is in the oven.
Sharon’s version uses refrigerated pie crusts, which makes it easier to bring to the table. She also included a homemade substitute for heavy cream—a useful addition for those moments when you discover that the one ingredient you need is the one you don’t have.
This isn’t a traditional Oktoberfest dish, but it fits the spirit of the gathering I have in mind: comforting food and time to enjoy it together.
So today, I’m sharing it with you in Sharon’s memory.
Sharon Burke’s Chicken Pot Pie

Chicken
- Carrot chunks
- 1 pound boneless, skinless chicken breast
- Celery chunks
- Onion chunks
- Water
Place the vegetables in a medium saucepan with enough water to cover the chicken. Bring to a boil, add the chicken, and reduce the heat to a gentle simmer. Cook until the thickest part of the chicken reaches 165°F on a food thermometer.
Remove the chicken to a plate. Discard the cooking water and vegetables. When the chicken is cool enough to handle, trim any excess fat and cut the meat into bite-size pieces.
The chicken preparation above has been adapted to include a temperature check.
Filling
- ⅓ cup butter
- ½ cup sliced celery
- ½ cup chopped carrots
- ⅓ cup chopped onion
- ⅓ cup flour
- Chicken stock: confirm quantity before publishing; attachment may indicate 1⅔ cups
- ¾ teaspoon garlic powder, not garlic salt
- ¼ teaspoon ground thyme
- ½ teaspoon dried sage
- ½ teaspoon dried parsley
- ½ teaspoon salt
- Freshly ground pepper, to taste
- ⅔ cup heavy cream*
- 1 cup frozen peas; thawed is fine
Melt the butter in the saucepan. Add the celery, carrots, and onion. Sauté over medium heat until the vegetables are partly softened and the onion is translucent, about 7–9 minutes.
Stir in the flour and cook for 1 minute, stirring frequently.
Carefully pour in the chicken stock while stirring. Scrape the bottom and sides of the pan to incorporate any flour residue.
Add the garlic powder, thyme, sage, parsley, salt, and pepper. Stir in the cream. Simmer over medium-low heat until thickened, about 5–10 minutes, stirring often to prevent burning.
Add the chicken and peas. Remove from the heat and let the filling cool briefly while preparing the crust.
Assembling the Pie
- 2 premade refrigerated pie crusts
- 1 egg yolk
- 1 tablespoon milk
Preheat the oven to 425°F.
Follow the directions on the pie crust package to prepare the pan for a two-crust pie.
Spoon the filling into the bottom crust. Place the second crust over the filling. Press the crusts together around the rim to seal, and trim off any excess pastry.
Mix the egg yolk and milk in a small bowl. Brush the mixture over the top crust, including the rim.
Cut 4–6 small slits in the top crust to allow steam to escape.
Bake for 10–15 minutes. Cover the edges with aluminum foil to prevent them from burning, then continue baking for another 30–35 minutes, or until the top is golden brown and the center of the filling reaches 165°F.
Let the pie rest for 10–15 minutes before serving so the filling can set.
Sharon’s Heavy Cream Substitute
- ¾ cup milk
- ⅓ cup butter
Pour the milk into a small bowl and let it lose its refrigerator chill.
Melt the butter over medium-low heat or in the microwave. Let it cool until lukewarm while remaining liquid.
Combine the milk and butter with a hand mixer until well blended.
Use the mixture as a one-for-one substitute for heavy cream in cooked dishes. For this pie, measure out ⅔ cup of the prepared substitute.
This substitute will not work as whipping cream.
A Place at the Table

As a writer, I spend a great deal of time thinking about the moments that bring people closer. Often, those moments happen in familiar places. A kitchen. A dining room. A table where someone finally finds the courage to speak, or where laughter makes a difficult day easier.
Food belongs in those scenes because it belongs in our lives. We offer it when we want to welcome someone, celebrate with them, or give them a little comfort.
Sharing Sharon’s recipe is my way of remembering her this October. I hope someone reading this will make her chicken pot pie, enjoy it with people they care about, and pass the recipe along.
So here’s a toast to October—and to Sharon.
May there be something good in the oven, someone welcome at your table, and time enough to enjoy both.
What dish makes autumn feel like autumn to you? And do you have a treasured recipe from someone you miss? I’d love to hear about it.
With love,
Stella May























