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.
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By balthasar
on March 04, 2012
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We've made this recipe several times and have loved it with even some slight changes. We've added sweet potatoes and mixed veggies with corn, even swapped out the puff pastry with cheaper crescent rolls. Every time it turns out great! The curry powder really makes it outshine the regular ol' pot pie.
By Wifeymaldonado
on January 03, 2012
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The potpie was AWESOME! I nixed the curry powder. I also used canned peas/carrots and it still tasted fantastic! I did not use a puff pastry (because I wanted a more dense crust so I made a pie crust using Melissa D'Arabian's pie crust recipe...SO easy and tasty!
2 1/4 cup flour, 2 sticks (cubed chilled butter and about 4-8 tbs of water. Throw it all in a food processor and add 1 tbs of cold water in at a time until the dough starts to come together. Form into two balls and wrap in plastic wrap and stick in the fridge for 30 min. I too also used a little more flour to tighten up the celery/onion mixture. Also added a touch more salt and pepper. My husband loved the potpie! Much better than Marie Callender's potpie!
By awall66
Guam
on December 28, 2011
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Oh yeah! This is a fabulous recipe. We use it every year after Thanksgiving and Christmas. We substitute the chicken for our smoked turkey leftovers and curry for poultry seasoning. Always turns out delicious!
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