| source | http://www.foodnetwork.com/recipes/alton-brown/curry-chicken-pot-pie-recipe/index.html |
| cookTime | 25 |
| preheat | 400 F |
Curry Chicken Pot Pie
Ingredients
| 4 cups | frozen mixed vegetables |
| 3 tbsp | butter |
| 1 cup | onion |
| 1 cup | chopped celery |
| 1 1/2 cups | chicken broth |
| 1/2 cup | milk |
| 3 tbsp | flour |
| 1 tsp | curry powder |
| 2 tbsp | dried parsley |
| 1 tsp | salt |
| 1/2 tsp | ground pepper |
| 2 cups | cubed cooked chicken |
| 1 pkg | puff pastry |
Directions
- Preheat oven to 400 F
- In a frying pan, heat 1 tbsp butter and sweat the onion and celery.
- Heat the broth and milk in another pan.
- Add 2 more tbsp of butter to the celery mix. Cook out the water.
- Add the flour and curry powder, cook for 1 to 2 minutes.
- Whisk in the hot milk mixture, and cook until thickened.
- Add the parsley, salt, and pepper. Add the chicken and frozen vegetables to the mixture and toss. Continue cooking until the vegetables have warmed.
- Pour mixture into a shallow baking pan or large terra cotta pot base, lined with foil. Top with 6 to 8 circles of puff pastry (or one or more large puff pastry sheets).
- Cook in oven until puff pastry is browned and filling is hot and bubbling, about 25 minutes.
Notes
- Increase the curry powder as desired.