Curry Chicken Pot Pie
Curry Chicken Pot Pie is an Indian main course. One serving contains 547 calories, 18g of protein, and 33g of fat. For $1.51 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by Foodnetwork. 24 people have made this recipe and would make it again. Head to the store and pick up butter, curry powder, flour, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 64%, this dish is solid. Curry Chicken Pot Pie, Coconut Curry Chicken Pot Pie, and Curry Comfort Chicken Pot Pie are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
3 tablespoons butter
1 to 2 tablespoons canola oil
1 cup chopped celery
2 cups cubed cooked chicken
1 teaspoon curry powder
2 tablespoons dried parsley
3 tablespoons flour
1/2 teaspoon fresh ground pepper
1 1/2 cups low sodium chicken broth
1/2 cup milk
1 cup chopped onion
1 package puff pastry
1 teaspoon salt
4 cups frozen vegetable mix, peas, carrots
Equipment:
oven
frying pan
sauce pan
whisk
baking pan
aluminum foil
pot
Cooking instruction summary:
Watch how to make this recipe. 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. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
Step by step:
1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F.
3. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan.
4. Place into oven and cook until golden brown.
5. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk.
6. Add 2 more tablespoons of butter to the celery mix and cook out the water.
7. Add the flour and curry and cook for 1 to 2 minutes.
8. Whisk in the hot milk mixture and cook until thickened.
9. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken.
10. 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.
11. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
Nutrition Information:
covered percent of daily need
