Curry Chicken Pot Pie

If you've been reading this blog, you know that I love curry.

This recipe was really easy and gave me an opportunity to work with puff pastry for the first time.

Here are the 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

First of all, the food snob in me thinks that I'm above using frozen veggies. Now that I have made this recipe once, I feel comfortable modifying it and using fresh veggies in my next attempt at making this dish.

Start by cooking the frozen veggies in the oven with oil.
Then, combine 1 tablespoon of the butter, onion, and celery. Saute.

Add the other 2 tablespoons of butter to the celery and onion mix. Now add the curry and flour to this mixture.

Add the milk/broth mixture to the celery/onions. Whisk. Thicken it up!

Add the browned peas/carrots and cooked chicken to this mixture. Pour into a baking pan. I used a glass casserole dish.

Top with the puff pastry.
The ingredient list simply called for "1 package of puff pastry." I found puff pastry sheets with the other frozen pastry items at the grocery store. Then, as I made the recipe, I realized that I was supposed to have bought the puff pastry circles (Annoying!). That's why it looks a little goofy.

The cool thing is that the wrong sized puff pastry had no impact on the delicious flavor. The pastry was really tasty with the curry flavor.