Curry Chicken Pot Pie

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Casserole Over

Rated: 5 stars out of 5Rate itRead users' reviews (177)

RECIPE
COMMENTS & REVIEWS(177)

Cook Time:
25 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 25 min
Total:: 55 min

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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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Comments & Reviews

recipe Curry Chicken Pot Pie
Kati Mt Pleasant, SC 02-08-2010
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Excellent comfort food!
Rated: 5 stars out of 5

My fiance was sick and all he wanted was chicken pot pie and this recipe was perfect! I've had a hard time with puff pastry... in the past, so I used cornbread mix on top instead. It was really great and, since we're both cornbread lovers, we probably enjoyed it this way better. Definitely give this recipe a try - AB hasn't failed me yet.Read more
recipe Curry Chicken Pot Pie
Rachel Tampa, FL 01-25-2010
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Yummmmm!
Rated: 5 stars out of 5

I can never follow a recipe exactly as is. With some tweaking, this was excellent. I did about 2-3 tsp curry powder. I also... added 1 tsp of cumin, 1/4 tsp of cayenne, and a pinch of sugar. Instead of frozen vegatbale mix, I used fresh carrots, a sweet potatoe, a regular potatoe and frozen peas. This is a great start to a recipe and with the adjustments I did, it was great! My friends love it :) Read more
recipe Curry Chicken Pot Pie
Christine Chandler, AZ 01-17-2010
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~Alton does it again!~
Rated: 5 stars out of 5

Wow! One word - YUM! My husband and I typically don't eat leftovers but this dish is eaten until completely gone. We like... curry so I doubled the curry powder; used 2 teaspoons, but other than that I follow the recipe and it turns out great. Read more
recipe Curry Chicken Pot Pie
Mary San Marcos, TX 01-16-2010
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Very tasty! some mistakes in the book version
Rated: 5 stars out of 5

I used alton brown's Good Eats the Early Years version of this recipe (great book btw) in this version he doesn't roast the... frozen veggies, the only problem with this version is that he attempts to have you make a Roux with 4 cups of veggies in the way, so i just made the roux in a separate pan. very very very tasty meal! i would go a little easy on the veggies and add more chicken, but thats just me.Read more
recipe Curry Chicken Pot Pie
Myra Bellevue, WA 01-10-2010
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Very satisfying for Sunday night dinner
Rated: 4 stars out of 5

Followed general substitutions that you wonderful folks have provided. I'd give it 4.5 stars if I could since I tweaked the... base recipe so much. Used 1/2 C milk to 2 C water/Organic, low-salt, Better Than Boullion chicken base. Sauteed small dice fresh carrots, celery, and onion in olive oil, added an herb-garlic paste that I had left over. Sprinkled about 4 T flour and 3 curry mixes. I used about 1 1/2 T Penzey's Sweet Curry spice, 1/2 T Penzey's Maharajah (sp?), and 1 T regular McCormick Curry spice. I did this blend because I've had very bland results with only 1 curry type in other dishes. I added 3 small, diced non-starchy potatoes and simmered, covered, on the stove top until potatoes were cooked. I ended up adding about 1-2 t lemon juice to give the curry a bit of a tang and 1-2 t of powdered ginger to enhance the sweetness. I scooped up the servings into individual, oven-safe bowls, cut out store-bought crust, cut out air vents, egg-washed, and placed on top of bowls. Baked at 375 for less than 20 minutes. The servings came out quite attractive. Will definitely make again- just a real heartwarming dish!Read more
recipe Curry Chicken Pot Pie
Stephanie Coral Gables, FL 01-09-2010
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very tasty for my first chicken pot pie
Rated: 4 stars out of 5

I followed all the previous stated comments, adding more broth (2 1/2 C and 1C milk, with 3tsp of curry powder and 4 tbsp of... flour). Although, I would add more curry powder for a more intense curry flavor. Overall, it was a wonderful dish and was very easy to prepare. I also used a top and bottom crust, with no problems with the amount of liquid that was left over after I baked the pie for 40 min at 350F. I also did not roast the vegetables, but used fresh celery and carrots, with frozen peas instead. I will definitely make this again!Read more