I'm very fond of chicken pot pie, experimented, and found the perfect recipe, long ago, and have been using it ever since. However, recently, I ran across this variation by Alton Brown, and am now thoroughly hooked. (Sorry, old recipe! It was fun while it lasted! Maybe we can get together sometime.)
The really nice thing about this one is that when I run it through my MasterCook software, it's also reasonably healthy and low calorie/low fat, which is astonishing and delightful when talking about a chicken pot pie. Also, it's nowhere near as complicated as it looks; quite easy, in fact.
Anyway, on to the recipe. Enjoy!
4 cups peas and carrots, frozen
2 Tablespoons canola oil
3 Tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups 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 black pepper
2 cups cooked chicken -- cubed
1 package puff pastry
1. Preheat oven to 400 degrees
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.
4. In another saucepan, heat the broth and milk.
5. Add 2 more tablespoons of butter to the celery mix and cook out the water.
6. Add the flour and curry and cook for 1 to 2 minutes.
7. Whisk in the hot milk mixture and cook until thickened. (This happens pretty quickly.)
8. Add the parsley, salt and pepper.
9. 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.
;)
;)
