The Holy Grail of projects—which is probably why frozen pot pies remain so popular. But this recipe busts that myth into flaky bits and puts homemade pot pie on the table in an hour with very little effort.

Here’s the secret to simple and perfectly cooked scallops: Brown them in a hot pan, remove, make a little sauce, then return them to the pan just long enough to heat through and coat with the sauce.

You want it to be sweet, salty, glossy, and thicker than soy sauce. But you don’t want it to come from a bottle. Skillet Teriyaki proves that searing meat on just one side is perfectly acceptable. This recipe also works for boneless, skinless chicken thighs or pork sirloin steaks, cut into narrow strips.