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

 * 946 milliliters/4 cups frozen vegetable mix, peas, carrots
 * 15-30 milliliters/1 to 2 tablespoons canola oil
 * 44 milliliters/3 tablespoons butter
 * 237 milliliters/1 cup chopped onion
 * 237 milliliters/1 cup chopped celery
 * 355 milliliters/1½ cups low-sodium chicken broth
 * 118 milliliters/½ cup milk
 * 44 milliliters/3 tablespoons flour
 * 5 milliliters/1 teaspoon curry powder
 * 300 milliliters/2 tablespoons dried parsley
 * 5 milliliters/1 teaspoon salt
 * 2 milliliters/½ teaspoon fresh ground pepper
 * 473 milliliters/2 cups cubed cooked chicken
 * 1 package puff pastry

Directions

 * 1) Preheat oven to 204 degrees Celsius (400 degrees Fahrenheit
 * 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 15 milliliters (1 tablespoon) of butter and sweat the onion and celery.
 * 4) In another saucepan, heat the broth and milk. Add the last of the 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.