Friday, January 4, 2013

Chicken Curry Pot Pie

My title is actually a little misleading since I made this with Thanksgiving turkey leftovers. It is great with turkey or chicken. The curry adds a nice little kick to the traditional pot pie and the filling is heavier on the veggies and lighter on the sauce, which I liked. The puff pastry makes up for any calories you save with the filling though! Recipe comes from the great Alton Brown. Enjoy.

Time: 1 hour
Serves: 2

  • 1 package of frozen peas and carrots
  • 1-2 TBSP vegetable oil
  • 1/2 package of fresh mushrooms
  • 2 cups of cooked chicken or turkey
  • 3 TBSP butter
  • 1 small onion
  • 2 stalks celery
  • 1.5 cups of chicken broth
  • 1/2 cup milk
  • 3 TBSP flour
  • 1 tsp curry powder
  • 2 TBSP fresh parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 sheet of frozen puff pastry, thawed
  1. Thaw out your puff pastry and cook, then cut up your chicken or turkey.
  2. Heat your oven to 400°
  3. Spread your frozen peas and carrots onto a baking sheet (line with foil for easier clean-up) and toss with 1-2 TBSP of vegetable oil.
  4. Roast peas and carrots in the oven while you make the sauce. You want them to get slightly shriveled and brown on the edges.
  5. Chop your onion and celery. You want about 1 cup of each.
  6. Slice your mushrooms.
  1. In a large saucepan, melt 1 TBSP of your butter over medium heat.
  2. Add your onion, celery and mushrooms and cook for 2-3 minutes.
  3. Measure out your broth and milk and microwave for 1 minute to warm it up. I like to do this right in my measuring cup.
  4. To your onion and celery, add 2 more TBSP of butter and cook for another couple of minutes to cook out the liquid.
  5. Add your 3 TBSP flour and 1 tsp curry powder and cook for 2 more minutes.
  6. Use a whisk to mix in your warm milk/broth mixture and let the whole mixture simmer until it's thickened a bit. This will take 3-4 minutes.
  7. Add your parsley, salt and pepper.
  8. Your veggies should be done by now. Add those to the sauce along with your chicken or turkey. 
  9. Pour your mixture into a deep-dish pie pan like mine or use a small-ish casserole dish.
  10. Top with your thawed puff pastry. I cut mine into slices and made a fancy lattice  pattern but you can cut it into whatever shape you want. I just used 1 sheet of puff pastry for mine (2 come in a package).
  11. Place your pot pie in the oven and cook for 25 minutes or so, until your puff pastry is browned. If you use a small dish or pie pan, like me, I suggest putting it on a foil-lined baking sheet - mine started to bubble over in the oven and it wasn't too pretty :)

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