Curry Chicken Pot Pie

File:CurryChickenPotPie.PNG

Curry Chicken Pot Pie

Description

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

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
• 1½ cups low-sodium chicken broth
• ½ cup milk
• 3 tablespoons flour
• 1 teaspoon curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• 2 cups cubed cooked chicken
• 1 package puff pastry

Directions

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.