Curry Chicken Pot Pie With Puff Pastry Crust Recipe

Name: Curry Chicken Pot Pie With Puff Pastry Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (17.25 ounce) package frozen puff pastry, thawed; 4 cups frozen mixed vegetables; 1 tablespoon canola oil, or more as needed; 1 1/2 cups low-sodium chicken broth; 1/2 cup milk; 3 tablespoons butter, divided; 1 cup chopped onion, or to taste; 1 cup chopped celery; 3 tablespoons all-purpose flour; 1 teaspoon curry powder; 2 tablespoons dried parsley; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 cups cubed cooked chicken

Servings: persons

1 (17.25 ounce) package frozen puff pastry, thawed
4 cups frozen mixed vegetables
1 tablespoon canola oil, or more as needed
1 1/2 cups low-sodium chicken broth
1/2 cup milk
3 tablespoons butter, divided
1 cup chopped onion, or to taste
1 cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cubed cooked chicken

1
Preheat oven to 400 degrees F (200 degrees C).
2
Roll puff pastry sheets out a flat work surface and cut into 6 to 8 circles.
3
Toss frozen vegetables with canola oil in a bowl and spread evenly onto a rimmed baking sheet.
4
Bake in the preheated oven until vegetables are golden brown, 15 to 20 minutes. Remove from oven. Keep oven on. Line a shallow baking pan with aluminum foil.
5
Heat broth and milk in a saucepan over medium heat.
6
Melt 1 tablespoon butter in a saucepan over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
7
Stir remaining 2 tablespoons butter into the celery mixture; cook and stir until water is evaporated, 3 to 5 minutes. Add flour and curry; mix until combined, 1 to 2 minutes. Add the hot milk mixture; whisk until thickened, 6 to 8 minutes. Add parsley, salt, and pepper. Toss in the browned vegetables and chicken. Pour into the prepared baking pan. Top with the puff pastry circles.
8
Bake in the preheated oven until puff pastry is browned and mixture is hot and bubbly, about 25 minutes.

551

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: 1 (17.25 ounce) package frozen puff pastry, thawed, 4 cups frozen mixed vegetables, 1 tablespoon canola oil, or more as needed, 1 1/2 cups low-sodium chicken broth, and more.

Yes, Curry Chicken Pot Pie With Puff Pastry Crust 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 With Puff Pastry Crust

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