Search This Blog

Saturday, June 5, 2010

Jennifer's Week Twenty-Two Recipe: Curry Chicken Pot Pie

So, after posting last week's recipe from Rachael Ray and lamenting that it was not an Alton Brown recipe, I figured that this week I would make a recipe from AB! So, I did! This is from the Good Eats episode "Casserole Over".

Curry Chicken Pot Pie

4 cups frozen vegetable mix (I used peas and carrots)

1 to 2 tablespoons canola oil

3 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 1/2 cups low sodium chicken broth/stock

1/2 cup milk

3 tablespoons flour

1 teaspoon curry powder

2 tablespoons dried parsley

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups cubed cooked chicken

1 package puff pastry

Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. 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. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Would I make this again? Yes, I would! However, it seems that we have come to the conclusion in the Wagner Household that Chad just does not like curry. (I know, I know...) He blames it on the fact that growing up he ate mostly 3 different meals: spaghetti, burgers and Hamburger Helper. Erik will not have a similar problem - he likes curry! And I refuse to make Hamburger Helper.

No comments:

Post a Comment