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Curry Chicken Pot Pie

Curry Chicken Pot Pie
PREP TIME
30 min
COOK TIME
25 min
YIELDS
6 - 8 servings

A medley of carrot, peas, onion and celery tossed with cooked chicken and topped with puff pastry.

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Ingredients

4
cups frozen vegetable mix, peas, carrots
1
- 2 Tbsp canola oil
3
Tbsp butter
1
cup chopped onion
1
cup chopped celery
1 ½
cups low sodium chicken broth
½
cup milk
3
Tbsp flour
1
tsp curry powder
2
Tbsp dried parsley
1
tsp salt
½
tsp fresh ground pepper
2
cups cubed cooked chicken
1
package puff pastry
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Directions

Step 1

Preheat oven to 400ºF.

Step 2

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

Step 3

In a sauté 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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