Chicken Curry Pot Pie

6 Servings
Chicken
American
Winter Bake Main Dish Chicken American

4 cups frozen vegetable mix (peas, rots, etc.)
2 tablespoons ola oil (1-2 tbsp)
3 tablespoons ter
1 cup on, chopped
1 cup ery, chopped
1 cup ato, peeled and cubed
1 1/2 cups cken broth
1/2 cup k
3 tablespoons ur
1 teaspoon ry hot powder (1 tsp only if it is very hot!)
2 tablespoons dried sley
1 teaspoon t
1/2 teaspoon per, fresh ground
2 cups cubed cooked cken
1 package f pastry

Preheat oven to 400? F (204? C) 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, celery, and potatoes In another larger 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 the vegetables and cook for 1 to 2 minutes, or until cooked. Pour into the hot milk mixture and stir and cook until thickened. Add the parsley, salt and pepper. Add the browned vegetables and the chicken. Pour into a baking pan and top with a circle of puff pastry sliced into eighths. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, About 25 minutes.


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