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 chinina
on June 05, 2013
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Followed directions exactly. Found the chicken to be too dry, I will use undercooked chicken next time. And I felt like it was too dry in general and wasn't as "soupy" as traditional pot pies. It was more like a stir-fry under crust. I would use more broth/milk/flour/curry seasoning next time to get the chickens and vegetables bathed in soup more. I also used a package of pie crust instead of the flaky puff pastry b/c that's my preference for pot pie.
By aritzy
Columbia, Missouri
on May 04, 2013
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Growing up, I HATED pot pie. I had very hard working parents, so when it came to pot pie, it was normally the boxed, frozen kind. My sister and I dreaded pot pie night! However, my husband has always begged me to give it another try because he loves it. I love curry, so when I friend suggested this recipe, I decided it was time to give pot pie another go. I have to say- this is the BEST pot pie I have EVER had. Not only that, but it is one of the best casseroles I have ever prepared! We made the recipe exactly as stated, except I added A LOT more curry powder. I love it. We prepared the chicken by grilling it, which added a lot of good flavor, as well. The hubbs wants to double or triple the liquid next time. However, I really loved the thicker texture. Much heartier. I fully recommend this recipe- please try it even if you don't like pot pie! It will change your mind, I promise! I recommend upping the curry powder and grilling the chicken :
By markbrett_6911551
Sharpsburg, GA
on March 18, 2013
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This is excellent! I didn't make any changes; followed the recipe faithfully. Everyone loved it and there were no leftovers; which was a surprise, because when I said I was making curry chicken, my kids were not enthused. But they ate their serving and then some. This is a real keeper.
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