|
|
Curry
Chicken Pot Pie |
Recipe courtesy Alton Brown with massive alterations by me
Prep Time: 45 min
Cook time: 25 min
6 to 8 servings
Ingredients
2 cups frozen peas
2 cups fresh carrots
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 Italian herbs
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry
Directions
Saute chicken breast with a little Lawry's seasoned salt and a teaspoon
of butter, then cover and simmer until done. Remove chicken to a
bowl to cool. Saute onion and celery in the pan with the chicken
drippings. Meanwhile, peel and dice 2 cups of fresh carrots, simmer
with about a half cup of water, a tablespoon each of butter and
sugar. 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 herbs, salt and
pepper. Toss the carrots, frozen peas and the chicken. Pour into
a shallow baking pan, or a large shallow casserole, and top with
puff pastry. Place into the oven and cook until puff pastry has
browned and the mixture is hot and bubbly, about 25 minutes at 400º.
|
|
|