Curry Chicken Pot Pie

preheat400 F


4 cupsfrozen mixed vegetables
3 tbspbutter
1 cuponion
1 cupchopped celery
1 1/2 cupschicken broth
1/2 cupmilk
3 tbspflour
1 tspcurry powder
2 tbspdried parsley
1 tspsalt
1/2 tspground pepper
2 cupscubed cooked chicken
1 pkgpuff pastry


  1. Preheat oven to 400 F
  2. In a frying pan, heat 1 tbsp butter and sweat the onion and celery.
  3. Heat the broth and milk in another pan.
  4. Add 2 more tbsp of butter to the celery mix. Cook out the water.
  5. Add the flour and curry powder, cook for 1 to 2 minutes.
  6. Whisk in the hot milk mixture, and cook until thickened.
  7. Add the parsley, salt, and pepper. Add the chicken and frozen vegetables to the mixture and toss. Continue cooking until the vegetables have warmed.
  8. 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).
  9. Cook in oven until puff pastry is browned and filling is hot and bubbling, about 25 minutes.


  1. Increase the curry powder as desired.