A medley of carrot, peas, onion and celery tossed with cooked chicken and topped with puff pastry.
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
1. Preheat oven to 400ºF.
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 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.
See more: Chicken, Vegetables, Comfort Food, Dinner, Main, Pastry
https://www.foodnetwork.ca/recipe/curry-chicken-pot-pie/15930/
