Friday, September 24, 2010

Curry Chicken Pot Pie

Thursday night dinner:
Curry chicken pot pie
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.


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