Curry Chicken Pot Pie

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Curry Chicken Pot Pie


This recipe was on Alton Brown's TV show, Good Eats. It was featured on the episode "Casserole Over".

  • Serves 6 to 8.
  • Source source



  1. Preheat oven to 400°F.
  2. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  3. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery.
  4. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water.
  5. Add the flour and curry and cook for 1 to 2 minutes.
  6. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper.
  7. Toss the browned vegetables and the chicken.
  8. 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.
  9. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.