Food Network: Curry Chicken Pot Pie

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Curry Chicken Pot Pie
Recipe courtesy Alton Brown

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

Directions
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.