Curry Chicken Pot Pie

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!