Chicken pot pie is something I always have in a freezer for those night that I either don't feel like cooking or I don't have time to cook. It is generally the Marie Callenders variety, as it is one of my hubby's favorites. Last week, I had some leftover rotisserie chicken and decided to give chicken pot pie a try. I found the recipe of Alton Brown's for curry chicken pot pie... we love chicken pot pie and love curry, how bad can it be, right? I used some frozen mixed veggies as well as store bought pie crust and still the results were AMAZING! I've made 6 individual pot pies and was able to freeze some for the "emergency dinners" The original recipe called for puff pastry, but I did not have it on hand, so I decided to use pie crust. Needless to say, I'll not be buying frozen chicken pot pies again. The recipe was easy, quick and DELICIOUS! Must try!
CURRY CHICKEN POT PIE
* 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 ( I used pie dough)
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. I used individual remakins and cut the dough to fit them. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.