I made this tonight for the famdamly, it was very nummy. Dude declared it a "keeper".
I found the recipe on foodnetwork, one of Alton Brown's recipes. You CANNOT go wrong with Alton Brown!
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.
Changes I made were:
Used fresh and frozen veggies
Added sauted mushrooms
Used pie crust instead of puff pastry (my local Smith's didn't have any puff pastry).
I also served it with white rice:
1 C Jasmine rice
2 Chicken boullion cubes
2 1/4 C Water
2 TBS butter
Crush boullion cubes, combine all ingredients, bring to boil, stir and lower heat to simmer for 18-20min.
MMMMMmmmmmmm Yummy!
