Tuesday, March 13, 2007
Chicken Pot Pie
4 cups vegetable mix (peas, carrots, potatoes)
1 to 2 tablespoons vegetable oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 cups cubed cooked chicken
1 1/2 cups chicken broth (make broth from chicken)
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 package puff pastry
-Preheat oven to 400 degrees F.
-Toss vegetables with oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. (this is to be done if the vegetables are frozen, otherwise you can cook the vegetables any way you like-don't over cook as they will go into the oven again later)
-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 salt and pepper. Toss the vegetables and the chicken. Pour into a baking pan, and top with 1 sheet of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
(you can cut the puff pastry into circles and lay them side by side-slightly overlapping- to cover the chicken mixture)
This came out so yummy when I made it, enjoy! :)