Curry Chicken Pot Pie

Thursday night dinner:

Curry chicken pot pie

Salad

Sugar cookies

This recipe came form Good Eats with Alton Brown. Let me just say- Alton Brown is my other lover! This recipe of his is no disappointment. The boyfriend is scarfing down my left over from last night right now as I type. Must try this one, its worth it!

Curry Chicken Pot Pie

4 c. frozen veggie mix

1-2 Tbsp vegetable oil

3 Tbsp butter

1 onion-chopped

2 celery stalks-chopped

1 1/2 c. chicken broth

1/2 c. milk

3 Tbsp flour

1 tsp curry powder

2 Tbsp dried parsley

1 tsp salt

1/2 tsp pepper

2 c. chicken-roughly chopped (I used a rotisserie)

1 pkg puff pastry

1. Preheat oven to 400.

2. Toss frozen veggies with vegetable oil & spread evenly on sheet pan. Place in oven and cook until slightly golden brown (toss a few times).

3. In large saute pan over medium heat 1 tbsp of butter and sweat the onion and celery. In another sauce pan, heat the broth and milk.

4. Add 2 more tbsp of butter to the onion/celery mixture. Add the flour and curry and cook for 1-2 minutes. Whisk in the hot milk mixture and cook until slightly thickened. Add the parsley, salt & pepper.

5. Toss in the browned vegetables and chicken, coating all.

6. Pour into a shallow baking dish or terra cotta pot base lined with foil and top with 6-8 rounds of puff pastry. OR Spoon mixture into individual serving dishes and cover the whole top with a puff pastry circle. Place in 400 degree oven and bake until golden brown and bubbly about 25 minutes.

ENJOY!!