| title |
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Curry Chicken Pot Pie |
Makes an amount of filling that is good for filling a typical 13-by-9-inch baking dish. Adjust accordingly.
| 3 c frozen veggies | toss | roast | add | assemble | bake at 375°F for 60? minutes | |||
| 2 Tbsp olive oil | ||||||||
| seasoning[1] | ||||||||
| 6 Tbsp butter | heat | soften | make roux | whisk in | bring to simmer, then remove from heat | |||
| 2 c diced yellow onion | ||||||||
| 6 Tbsp flour | ||||||||
| 1/2 tsp coarsely ground pepper | ||||||||
| 2 Tbsp curry powder[2] | ||||||||
| 2.5 c chicken broth/stock | warm | |||||||
| 1 c milk | warm | |||||||
| 1 tsp salt | ||||||||
| 2 c cubed cooked chicken | ||||||||
| 1 Tbsp dried parsley | ||||||||
| pie crust | ||||||||
| puff pastry | ||||||||
[1]: For the seasoning, use roughly 1.5 tsp of something along the lines of First Watch Seasoning.
[2]: Morton & Basset Curry Powder is best, but any curry powder that heavily features fenugreek will work well.