Curry Chicken Pot Pie

Denise's Test Kitchen
by Denise's Test Kitchen
6 servings
55 min

Lately, I have been having a hard time getting warm. It hasn't been terrible cold here in Southern California but, it has been really cold here in the mornings. When I am making out my Dinner Menu for the week, I always look to see what the weather is going to be like in the days ahead.

Getting it all together was pretty easy

On tonight's menu was a new recipe by foodnetwork.com , Curry Chicken Pot Pie. This recipe is a little involved for a weeknight recipe. I usually like to keep it under 40 minutes. This recipe calls for 30 minutes to prepare and 25 minutes to bake.

Adding the chicken to the mix

I cooked the chicken prior to today making it a bit easier to put it all together. I also left my chicken pretty chunky, just the way I like it. The flavor in the recipe is not what you would expect in a pot pie. It's a very nice surprise to your taste buds.

Right out of the oven!

The recipe calls for puff pastry dough to be used as the crust. I had never used puff pastry dough and could not find any at my grocery store. The only thing I could find was Phyllo Dough. It was alright but, I will search harder for the puff pastry dough the next time I make this recipe.

Recipe details
  • 6  servings
  • Prep time: 30 Minutes Cook time: 25 Minutes Total time: 55 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 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
Instructions

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.
Denise's Test Kitchen
Want more details about this and other recipes? Check out more here!
Go
Comments
Next