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
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.