Curry Chicken Pot Pie

Photo by Tufgrlz B.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    cups frozen vegetable mix, peas, carrots

  • 1 to 2

    tablespoons canola oil

  • 3

    tablespoons butter

  • 1

    cup chopped onion

  • 1

    cup chopped celery

  • 1 1/2

    cups low sodium chicken broth

  • 1/2

    cup milk

  • 3

    tablespoons flour

  • 1

    teaspoon curry powder

  • 2

    tablespoons dried parsley

  • 1

    teaspoon salt

  • 1/2

    teaspoon fresh ground pepper

  • 2

    cups cubed cooked chicken

  • 1

    package puff pastry

  • Read more at: http://www.foodnetwork.com/recipes/alton-brown/curry-chicken-pot-pie-recipe.html?oc=linkback

Directions

Preheat oven to 400 degrees F. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. Read more at: http://www.foodnetwork.com/recipes/alton-brown/curry-chicken-pot-pie-recipe.html?oc=linkback

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