CHICKEN POT PIE

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Chicken Pot Pie image

This recipe is from a casserole episode of Good Eats. I love the idea of using frozen puff pastry rounds on top instead of going to the trouble of making a bottom and top crust. The curry powder in the roux gives it a really unique flavor.

Provided by dividend

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
2 -3 celery ribs, chopped (about 1 cup)
salt
2 tablespoons butter
3 tablespoons flour
1 teaspoon curry powder
1 1/2 cups chicken broth
1/2 cup milk
extra virgin olive oil or canola oil
1 (16 ounce) bag frozen vegetables (I normally use a mix of corn, carrots, peas, and green beans)
2 cups cooked chicken, cubed
1 sheet frozen puff pastry

Steps:

  • Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
  • Heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
  • While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
  • Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
  • Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
  • Add the veggies and the chicken to the pan and stir.
  • Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
  • Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
  • Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
  • Bake uncovered for 45 minutes.

Nutrition Facts : Calories 433.5, Fat 24.1, SaturatedFat 7.9, Cholesterol 48, Sodium 414.6, Carbohydrate 35.1, Fiber 4.4, Sugar 1.5, Protein 19.9

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