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 , 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
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  • 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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