Curry Chicken Pot Pie
September 9th, 2007 by
Chef Mom
This recipe is from an episode of “Good Eats” that Steve and Jon watched and wanted me to try. Excellent but requires a lot of prep work.
Curry Chicken Pot Pie
Alton Brown
4 cups frozen vegetable mix, peas, carrots
1 to 2 T Canola Oil
3 T Butter
1 cup chopped Onion
1 cup chopped Celery
1 1/2 cups Chicken Broth
1/2 cup Milk
3 T Flour
1 tsp Curry Powder
2 T dried Parsley
1 tsp Salt
1/2 tsp 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 T 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-onion 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, 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.