Recipes from Challenge

Chicken Pot Pie

Filling
2 cups chicken broth
1 cup chopped onion
1/2 lb  potatoes (about 2 baking), unpeeled, diced
1/2 tsp. thyme
1/4 cup cornstarch
1 cup non fat milk
1 package frozen veggies (pea, corn, green bean mix)
1 tsp. Dijon mustard
2 cups diced, cooked chicken

Crust Topping
1 cup all purpose flour
1/8 tsp. salt
1/4 cup canola oil
3 Tbsp. well chilled non fat milk

Preparation for crust:
Combine flour and salt in bowl.  Combine oil and milk in a covered jar and shake vigorously to mix.  Make a well in the center of the flour mixture and pour in the oil and milk mixture.  Mix by hand until almost completely combined.  Finish combining with fingertips and work into a ball.  Roll out to 9 inch circle.

Prep for filling:
Preheat oven to 400 degrees. Bring 1 cup broth to a boil in a large pot.  Add onion and cook 3 minutes, until soft, then add remaining 1 cup broth, potatoes and thyme.  Bring to a boil and cook until potatoes are tender.  Add package of veggies for last 5 minutes.  Meanwhile, combine cornstarch and milk and stir until smooth add mustard.  Bring to a boil and cook 5 minutes.  Stir in chicken and remove from heat.  Pour into one 9-inch deep dish pie plate. 

Cover filling with crust and pinch edges to side of pan.  Cut vents into top and bake 20 minutes or until top is golden.


Made From Scratch Pancakes
2 cups flour
2 Tbsp sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
2 beaten eggs
2 cups milk
2 Tbsp oil

Combine all ingredients in order listed.  Stir just until moistened.  Add additional milk to thin  batter, if desired.  Refrigerate until using.  Pour out a 1/4 cup for each pancake.  Cook on griddle until bubbles form around edges.  Flip and cook other side.

You could combine dry ingredients ahead of time and store in a container.  Just add "wet" ingredients when ready to cook pancakes.