Curry chicken pot pie
I used Alton Brown's recipe from Good Eats tonight to make dinner.
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Ingredients
* 4 cups frozen vegetable mix (peas, carrots)
* 1 to 2 tablespoons canola oil
* 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 teaspoon curry powder
* 2 tablespoons dried parsley
* 1 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 2 cups cubed cooked chicken
* 1 package puff pastry
Directions
Preheat oven to 400 degrees F.
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 terra cotta 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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John liked it, Joey refused to try it until he smelled it and then he said, "Smells good!" and he dug into it and said, "I like dinner!" I liked it, too. I felt that it was quite yummy indeed and it would be possible for it to be outrageously delicious if I was aware of/changed a few things.
* I have no idea if peas and carrots would ever become "golden brown" in a 400 degree oven, but it didn't happen tonight. They went from frozen to warm to dried out and some of them burnt/black on the edges (and yet though dried out, not golden brown). I even turned them a few times. Perhaps if they'd gone in as the oven was preheating and therefore received heat while the heating implement was active rather than just keeping the oven warm, they'd have turned brown? They need to be watched closely, at any rate. A time estimate on the "golden browning" would have been appreciated as a guideline.
* I love the idea of a terra cotta pot base! I used a ceramic pan and it worked well
* I used curry seasoning blend. I realize the recipe calls for curry powder, but this was all I had on hand. I would probably use curry powder next time. The blend was a little too "interesting" a flavor, though others may prefer it.
* The sauce thickened up quite nicely with no lumps, it was awesome. However, through the baking process, the entire thing dried out a bit. I'd probably like it wetter and therefore I'd probably use more broth/milk.
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Ingredients
* 4 cups frozen vegetable mix (peas, carrots)
* 1 to 2 tablespoons canola oil
* 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 teaspoon curry powder
* 2 tablespoons dried parsley
* 1 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 2 cups cubed cooked chicken
* 1 package puff pastry
Directions
Preheat oven to 400 degrees F.
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 terra cotta 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.
------------------------------------------------------------------------
John liked it, Joey refused to try it until he smelled it and then he said, "Smells good!" and he dug into it and said, "I like dinner!" I liked it, too. I felt that it was quite yummy indeed and it would be possible for it to be outrageously delicious if I was aware of/changed a few things.
* I have no idea if peas and carrots would ever become "golden brown" in a 400 degree oven, but it didn't happen tonight. They went from frozen to warm to dried out and some of them burnt/black on the edges (and yet though dried out, not golden brown). I even turned them a few times. Perhaps if they'd gone in as the oven was preheating and therefore received heat while the heating implement was active rather than just keeping the oven warm, they'd have turned brown? They need to be watched closely, at any rate. A time estimate on the "golden browning" would have been appreciated as a guideline.
* I love the idea of a terra cotta pot base! I used a ceramic pan and it worked well
* I used curry seasoning blend. I realize the recipe calls for curry powder, but this was all I had on hand. I would probably use curry powder next time. The blend was a little too "interesting" a flavor, though others may prefer it.
* The sauce thickened up quite nicely with no lumps, it was awesome. However, through the baking process, the entire thing dried out a bit. I'd probably like it wetter and therefore I'd probably use more broth/milk.