Chicken Pot Pie

Recipe courtesy Alton Brown with massive alterations by me

Prep Time: 45 min

Cook time: 25 min

6 to 8 servings


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


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.