Curry Chicken Pot Pie

This is a delicious dish shamelessly borrowed from Alton Brown. A great combo of curry and comfort food! I've made a few changes from the original, but only things that simplify the overall recipe. For the original, go here.

Ingredients

• 4 cups frozen vegetable mix, peas, carrots
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 tablespoon curry powder
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken
• 1 package puff pastry sheets (not bowls)

Directions

Preheat oven to 400 degrees F.

If you don't have leftover cooked chicken, simply cut up raw chicken into small cubes and saute in olive oil. Add a some red pepper flakes if you feel daring!

Put frozen veggies in a microwave safe dish and gently warm according to directions on package. It's ok if they're a little under-done since they'll be going in the oven shortly.

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 to celery mix and cook for 1 to 2 minutes. Whisk in the hot milk/broth mixture and cook until thickened. Add the parsley, salt and pepper. Toss the vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base (lined with foil if using terra cotta), and top with a full sheet of puff pastry (packages typically have two full sheets per box). Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.