Curry Chicken Pot Pie

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.