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Curry Chicken Pot Pie

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Adjust Servings:
4 cups Frozen vegetable mix, peas, carrots
2 tablespoons Canola oil
3 tablespoons Butter
1 cup Finely chopped onion
1 cup Celery chopped
1 1/2 cups Low sodium chicken broth
1/2 cup Milk
1 teaspoon Curry Powder
3 tablespoons All-purpose flour
2 tablespoons Dried parsley
1 teaspoon Salt
1 teaspoon Black pepper powder
2 cups Cubed cooked chicken
1 package Puff pastry

Nutritional information

15 g

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Curry Chicken Pot Pie

A flavorful twist on the classic chicken pot pie that gets a bit of a bite from curry powder.

  • 55 mins
  • Serves 6
  • Medium




“What’s for supper?”

A chicken pot pie is always a welcome dish at the table. It contains mixtures of various spices that bring both complex flavor and rich color to a dish



Preheat oven to 400 degrees F.
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.


Toss frozen vegetables with oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.


In a pan heat 1 tablespoon of butter and mix 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 2 minutes. Mix in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken.


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