Curry Chicken Pot Pie (Alton Brown) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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 |
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 |
Directions:
1. Preheat oven to 400 degrees 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. 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.
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