Curry Chicken Pot Pie

TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 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
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Directions

Preheat oven to 400 degrees F.
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.

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  • on November 13, 2013

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    Savory, flavorful, delicious! So good as a comfort food dish. This beats out my go-to chicken pot pie recipe. My only little tweak is that I thinned the filling with a little chicken broth because I knew it would thicken even more in the oven. I used a rotisserie chicken to save time and used its' juice in the filling. Served this with Jasmine rice which I cooked in chicken broth. I'll definitely be making this again...especially with winter coming on the scene. I baked it in a 13x9 baking dish and cut out 9 of the puff pastry rounds. It will use the whole box of pastry since you layer the 2 sheets and then cut out the circles. I used the remnants to fit into the corners.

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