Curry Chicken Pot Pie - Alton Brown
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
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
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.
6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATWHEELER.
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.
6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATWHEELER.
Nutritional Info Amount Per Serving
- Calories: 236.7
- Total Fat: 13.7 g
- Cholesterol: 42.6 mg
- Sodium: 1,045.3 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.2 g
- Protein: 12.2 g
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