Recipe by dividend
This recipe is from a casserole episode of Good Eats. I love the idea of using frozen puff pastry rounds on top instead of going to the trouble of making a bottom and top crust. The curry powder in the roux gives it a really unique flavor.
Top Review by wj1
Delicious! The use of curry powder is a nice change-up from regular ol' chicken pot pie. I used one sheet of the puff pastry dough to line the bottom of my pie pan (chicken pot pie has to have a bottom crust, imo) and the other sheet on top. Had to add a little extra milk (about 1/4 cup more) to the veg/chicken mix because the sauce was a bit too thick.
- 1 medium onion, chopped
- 2 -3 celery ribs, chopped (about 1 cup)
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon curry powder
- 1 1⁄2 cups chicken broth
- 1⁄2 cup milk
- extra virgin olive oil or canola oil
- 1 (16 ounce) bag frozen vegetables (I normally use a mix of corn, carrots, peas, and green beans)
- 2 cups cooked chicken, cubed
- 1 sheet frozen puff pastry
Directions See How It's Made
- Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
- Heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
- While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
- Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
- Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
- Add the veggies and the chicken to the pan and stir.
- Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
- Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
- Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
- Bake uncovered for 45 minutes.