Chicken Pot Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 2 -3 celery ribs, chopped (about 1 cup)
• salt
• 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

Recipe

• 1 preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
• 2 heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
• 3 while that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
• 4 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.
• 5 heat the broth and milk in the microwave until close to boiling. pour into the pan and bring to a boil (about 1 minute).
• 6 add the veggies and the chicken to the pan and stir.
• 7 move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
• 8 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.
• 9 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.
• 10 bake uncovered for 45 minutes.