¼ cup white flour ¼ cup cornmeal
1 tablespoon white sugar
1 teaspoon baking powder
1½ tablespoons margarine
½ of a 5.25-ounce box of scalloped potatoes
½ package Knorr Leek Soup Mix
1 package white chicken in a pouch
Put flour, cornmeal, sugar, and baking powder in a zip-top bag. Place the scalloped potatoes and leek mix in separate zip-top bags.
You will use two pots for this recipe. In the smaller pot, add the potatoes and two cups of water. Cover and bring to a boil. Let boil for one minute, stirring occasionally. Add the leek recipe mix, stirring contents continuously until fully dissolved. Reduce the heat to medium-low and mix in the chicken. Cover the pot and let simmer three to four minutes, until potatoes are tender. Set aside.
While the first pot is simmering, make the crust: Add ¹⁄³ cup water and 1 tablespoon margarine to the zip-top bag containing the dry flour ingredients. Squish the bag with your fingers until the dough becomes runny like pancake batter. Once the stove is available, heat the larger pot on medium, and coat the bottom with ½ tablespoon of margarine. Pour the batter into the pot, making sure to completely cover the bottom. Cook two to three minutes on medium heat until bubbles appear and the crust begins to pull away from the sides. Shake the pot (up, down, and sideways) or use a spatula to loosen the crust from the bottom.
Once the stew is ready, remove the lid and carefully flip the crust onto the top of the pot-pie filling. Cover the pot, and put it back on the burner on medium for one to two minutes to finish baking the other side of the crust. To serve, you can either eat right out of the pot with your companion, or carefully cut the pie in two, flip the crust onto a plate, and spoon the filling atop it.