Curry Chicken Pot Pie Recipe courtesy Alton Brown
Show: Good Eats
Episode: Casserole Over
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
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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