Chicken Pot Pie

I have long been a fan of the Food Network. And, of course, I'm watching EVEN MORE TELEVISION this winter (if that's even possible) because of our bitter cold temperatures.

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...

4.  I popped it back into a 375 degree oven for 10 minutes -- and IT WAS DONE

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.

DELICIOUS!!