curry chicken pot pie

from Alton Brown... a delicious, mild curry flavor

Time: 30 minutes

Makes: 6 large servings

Do ahead: cook chicken

Ingredients

• 4 cups frozen vegetable mix, peas, carrots (one bag)
  
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 2 teaspoons curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken
• 1 package pie crust (or puff pastry)

Directions

1.  Preheat oven to 400 degrees F.

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

3. Saute 1 tablespoon of butter, onion and celery

4. Add broth, milk, and 2 tablespoons butter

5. Whisk in flour and curry and cook for 1 to 2 minutes. Cook until thickened.

6. Add the parsley, salt and pepper.

7. Toss the browned vegetables and the chicken. Pour into baking pan and top with pastry. Place into the oven and cook until pastry has browned and the mixture is hot and bubbly, about 25 minutes.