So this was last night’s dinner, but with the Giants poor performance and the rain delay for the ’49ers game, I was in no shape to post this recipe.

Having recovered, I want to share it with you.

Fall Sundays in our house mean laundry and reading and football and meals that simmer in a pot on the stove all day filling the apartment with heavenly aromas.

During the week, it’s all about getting a healthy meal on the table with as little effort as possible. But on Sundays, I like to take my time, to savor the scents and flavors that can occur only when you’re cooking low and slow.

And these kinds of foods lend themselves perfectly to Sunday Night Football.

If you’re team’s losing, you’ll likely want some comfort food. And if you’re watching the game with friends, you’ll want a recipe that feeds a crowd.

Luckily, a one pot meal, itty bitty kitchen friendly, satisfies both.

This recipe is a little more involved than my usual, but like I said, it’s Sunday, a day to relax. And cooking relaxes me.

I love Chicken Pot Pie but it’s usually fatty and calorie heavy. Having just tried on my wedding dress, I really don’t want to eat a full-fat, buttery crust pot pie. But I don’t want some wimpy low fat option either.

Enter Cooking Light’s recipe! I was so excited when I saw this in the magazine. It replaces the crust with some buttermilk biscuits, so you still get that flaky breadyness that we associate with pot pie, but in smaller doses. And biscuits just make everything good.

I was just cooking for the two of us, so my measurements are for 2 + lunch leftovers.

You will need:

• half an onion chopped
• 2 carrots peeled and chopped
• 2 celery stalks chopped
• 2 cloves of garlic chopped
• 2 chicken breasts cooked and shredded
• 1 cup frozen peas, thawed
• 4 cups chicken broth
• olive oil
• salt
• pepper
• herbs de provence
• 1/4 cup flour

Drizzle olive oil in a large heavy bottomed pot – whatever you usually make soup in. Add in the carrots, celery, onion and garlic and let them soften.

Season with salt and pepper and add in the flour. Stir the vegetables constantly until the flour is incorporated and cooked down.

Pour in the chicken broth. Let the mixture come to a boil, the lower to medium.

cover and let simmer for about 10 minutes.

Add in the peas and the chicken breast. I just drizzled 2 chicken breasts with olive oil, salt and pepper and baked them at 400 for about 20 minutes. Let them cool and then shred them for the pot pie. Let the mixture simmer for another 5 minutes or so.

While it simmers, prepare your biscuit dough topping. I have a basic recipe I use:

• 1 cup flour
• 1 teaspoon baking soda
• 1/3 cup buttermilk
• 1/4 cup butter, cold and diced

Mix together the butter, flour and baking soda with a pastry cutter until the mixture forms pea sized clumps. Then pour in the buttermilk and stir.

I dropped heaping tablespoonful sized dough balls on top of the pot pie filling.

This whole pot goes into the oven at 425 for about 30 minutes. If your soup pot isn’t oven-proof, pour the filling into a baking dish and then add the biscuit topping.

Bake until the biscuits are golden brown (about 30 minutes)

Dish up into bowls and wallow as Eli throws another interception.