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Curry Chicken Pot Pie

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Rate this recipe 4.4/5 (5 Votes)
Curry Chicken Pot Pie 1 Picture

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

Details

Adapted from foodnetwork.com

Preparation

Step 1

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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