Curry Chicken Pot Pie
Total time: 55 minutes Active time: 30 minutes
Yield: 6 to 8 servings
Equipment:
You will need two cutting boards, two knives, two spatulas, a pie pan, and a spoon. You will also need a sauce pan and two saute pans.
Ingredients:
2 boneless chicken breasts
1 sheet puff pastry
3-4 cups frozen or fresh vegetable mix (peas, carrots, broccoli)
1 potato, chopped in half inch cubes (optional)
2 TB avocado oil (divided)
3 TB butter
1 medium onion, chopped
Equipment:
You will need two cutting boards, two knives, two spatulas, a pie pan, and a spoon. You will also need a sauce pan and two saute pans.
Ingredients:
2 boneless chicken breasts
1 sheet puff pastry
3-4 cups frozen or fresh vegetable mix (peas, carrots, broccoli)
1 potato, chopped in half inch cubes (optional)
2 TB avocado oil (divided)
3 TB butter
1 medium onion, chopped
2 celery stalks, chopped
1 1/2 cups chicken broth
1/2 cup milk
3 TB flour
1 tsp curry powder or substitute 1/2 tsp ground thyme and 2 bay leaves
2 TB dried parsley
1 tsp salt
1/2 tsp fresh ground pepper
Instructions:
1 1/2 cups chicken broth
1/2 cup milk
3 TB flour
1 tsp curry powder or substitute 1/2 tsp ground thyme and 2 bay leaves
2 TB dried parsley
1 tsp salt
1/2 tsp fresh ground pepper
Instructions:
1. Preheat the oven to 400F. Take one sheet of puff pastry out of the freezer to thaw.
2. Toss frozen vegetables and potato with 1 TB avocado oil and spread evenly on a cookie sheet. Place in the oven and cook until golden brown (~30 minutes)
2. Toss frozen vegetables and potato with 1 TB avocado oil and spread evenly on a cookie sheet. Place in the oven and cook until golden brown (~30 minutes)
3. Slice the chicken breasts into 1 inch cubes. Heat 1 TB avocado oil in a non-stick frying pan on medium. Place chicken in pan and allow to cook for 7 or 8 minutes or until brown and golden. Flip and repeat until chicken is cooked.
5. In a separate deep frying pan, heat 1 TB of butter and sweat the onion and celery. Add 2 tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes.
6. Gradually whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss with the browned vegetables and the chicken. Pour into a pie pan and top with 6 to 8 circles of puff pastry. Use cookie cutters to create other shapes if desired.
7. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
Source: Adapted from Alton Brown's Curry Chicken Pot Pie
7. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
Source: Adapted from Alton Brown's Curry Chicken Pot Pie
