Curry Chicken Pot Pie
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Curry Chicken Pot Pie
Yield: 6 servings
-
4
cups frozen vegetable mix peas, carrots
-
1
tablespoon canola oil - (to 2)
- 3
- 1
- 1
- 1 ½
- ½
- 3
- 1
- 2
- 1
-
½
teaspoon freshly-ground black pepper
- 2
- 1
Preheat oven to 400 degrees.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk.
Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper.
Toss the browned vegetables and the chicken. 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. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
This recipe yields 6 to 8 servings.
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