I've always loved Rachael Ray and her concept show -- ""30-Minute Meals". Because THAT'S HOW REAL PEOPLE COOK. I've changed the way I cook because of her show -- and often it's more about technique than it is about an exact recipe.
So I have Rachael Ray to thank for a recent success story -- a Chicken Pot Pie in 20 minutes. It started with some leftover chicken soup. And then -- BOOM -- awesome, delicious chicken pot pie that tasted like it took all day.
1. Roll out a refrigerated pie dough crust -- and stick it in a 375 degree oven to pre-bake. In 15 minutes, it'll be brown...take it out.
2. While the pie crust is baking, heat up the leftover chicken soup in a pot on top the stove. It already had plenty of carrotts, celery and onions. I added a can of corn and cut up two frozen chicken breasts. When the chicken was done, I added a can of condensed cream of chicken soup to thicken the whole show...
3.Finally, on top of the hot filling, lay out some canned biscuits. I split them in half because I WANTED IT TO COOK QUICKLY...
THIS WAS A DELICIOUS MEAL...that was done in a flash, really. I made it on a night when I didn't know we were having company. The leftover chicken soup would have been fine for just me and John. But when three more people ended up here for supper -- I needed to pull something quick out of the hat.