Curry Chicken Pot Pie Recipe

Name: Curry Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400 degrees F.
2
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
3
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.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups frozen vegetable mix, peas, carrots, 1 to 2 tablespoons canola oil, 3 tablespoons butter, 1 cup chopped onion, and more.

Yes, Curry Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Curry Chicken Pot Pie

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