Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 medium onion, chopped; 2 -3 celery ribs, chopped (about 1 cup); salt; 2 tablespoons butter; 3 tablespoons flour; 1 teaspoon curry powder; 1 1/2 cups chicken broth; 1/2 cup milk; extra virgin olive oil or canola oil; 1 (16 ounce) bag frozen vegetables (I normally use a mix of corn, carrots, peas, and green beans); 2 cups cooked chicken, cubed; 1 sheet frozen puff pastry

12 ingredients

10 steps

Ingredients

1 medium onion, chopped
2 -3 celery ribs, chopped (about 1 cup)
salt
2 tablespoons butter
3 tablespoons flour
1 teaspoon curry powder
1 1/2 cups chicken broth
1/2 cup milk
extra virgin olive oil or canola oil
1 (16 ounce) bag frozen vegetables (I normally use a mix of corn, carrots, peas, and green beans)
2 cups cooked chicken, cubed
1 sheet frozen puff pastry

Directions

1

Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
2

Heat a saute pan over medium heat with a little oil and sweat the celery and onion with a little salt.
3

While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
4

Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
5

Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
6

Add the veggies and the chicken to the pan and stir.
7

Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
8

Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
9

Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
10

Bake uncovered for 45 minutes.