Curry Chicken Pot Pie

Name: Curry Chicken Pot Pie
Ingredients: 4 cups frozen mixed vegetables; 3 tablespoons butter; 1 cup chopped onion; 1 cup chopped celery; 1 1/2 cups 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 black pepper; 2 cups cubed cooked chicken; 1 (17 1/3 ounce) package puff pastry

13 ingredients

5 steps

Ingredients

4 cups frozen mixed vegetables
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups 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 black pepper
2 cups cubed cooked chicken
1 (17 1/3 ounce) package puff pastry

Directions

1

Preheat the oven to 400°F.
2

Place the mixed vegetables on a cooking sheet and roast in a oven for 5 to 10 minutes until browned slightly. In saute pan, heat 1 tablespoon of butte. Add the onion and celery; saute until tender. In another saucepan, heat the broth and milk.
3

Add two more tablespoons of butter to the celery mix to cook out all the water. After the water is cooked out, add the flour and curry to celery mix and cook for 1 to 2 minutes. Whisk in hot milk mixture and cook until thickened.
4

Add the parsley, salt, and pepper; toss in the browned vegetables and the chicken.
5

Pour in a shallow baking pan and top with 6 to 8 puff pastry sheets that have been cut into circles. Place in oven and cook until the puff pastry has browned and the mixture is hot and bubbly about 25 minutes.