Curry Chicken Pot Pie recipe |
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09/16/2011
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Ingredients4 cups frozen vegetable mix, peas, carrots1 to 2 tablespoons canola oil 3 tablespoons butter 1 cup chopped onion 1 cup chopped celery 1 1/2 cups low-sodium chicken broth 1/2 cup milk 3 tablespoons flour 1 teaspoon curry powder 2 tablespoons dried parsley 1 teaspoon salt 1/2 teaspoon fresh ground pepper 2 cups cubed cooked chicken 1 package puff pastry DirectionsPreheat oven to 200C.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. ServingsServes 7This article uses material from the "Curry Chicken Pot Pie" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Att |
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