New twist on chicken pot pie, covered with puff pastry.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Roll puff pastry sheets out a flat work surface and cut into 6 to 8 circles.

  • Toss frozen vegetables with canola oil in a bowl and spread evenly onto a rimmed baking sheet.

  • 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.

  • Heat broth and milk in a saucepan over medium heat.

  • Melt 1 tablespoon butter in a saucepan over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.

  • 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.

  • Bake in the preheated oven until puff pastry is browned and mixture is hot and bubbly, about 25 minutes.

Nutrition Facts

516 calories; protein 17.5g; carbohydrates 39.4g; fat 32.4g; cholesterol 39.7mg; sodium 557.6mg. Full Nutrition
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