Curry Chicken Pot Pie

Ingredients

• 3 tablespoons butter 
• 1 tablespoons canola oil 
• 1 cup celery chopped
• 2 cups meat from a rotisserie chicken cubed cooked
• 1 teaspoon curry powder 
• 2 tablespoons parsley dried
• 3 tablespoons flour 
• 0.5 teaspoon ground pepper fresh
• 1.5 cups chicken broth low sodium
• 0.5 cup milk 
• 1 cup onion chopped
• 1 package puff pastry 
• 1 teaspoon salt 
• 4 cups vegetable mix frozen

Equipment

• frying pan
• sauce pan
• oven
• whisk
• pot
• baking pan
• aluminum foil

Directions

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.