Curry Chicken Pot Pie

4.10
(15)

This mouth-watering recipe is ready in just 55 minutes and the ingredients detailed below can serve up to 6 people.

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Main Course Recipes
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Ingredients

Method

Preheat oven to 200°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 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 terracotta 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.

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Overall Rating:
4.10
(15)