Loading Video...

Curry Chicken Pot Pie

Save Recipe
  • Level: Easy
  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 400 degrees F.
  2. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  3. 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.
43m Easy 96%
CLASS
18m Easy 100%
CLASS
41m Easy 98%
CLASS
Kwame Onwuachi

Curry Chicken

30m Intermediate 99%
CLASS

9m Easy 98%
CLASS
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS
3m Easy 100%
CLASS