Curry Chicken Pot Pie with Puff Pastry Crust

Topped with puff pastry, this curry chicken pot pie is an easy, tasty twist on a classic comforting dinner, complete with veggies and gravy.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 516 Calories

Ingredients

• ½ cup milk
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons dried parsley
• 1 cup chopped celery
• 1 teaspoon curry powder
• 3 tablespoons butter, divided
• 4 cups frozen mixed vegetables
• 1 (17.25 ounce) package frozen puff pastry, thawed
• 2 cups cubed cooked chicken
• 1 tablespoon canola oil, or more as needed
• 1 ½ cups low-sodium chicken broth
• 1 cup chopped onion, or to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Roll puff pastry sheets out a flat work surface and cut into 6 to 8 circles.

Step 3

Toss frozen vegetables with canola oil in a bowl and spread evenly onto a rimmed baking sheet.

Step 4

Bake in the preheated oven until vegetables are golden brown, 15 to 20 minutes. Remove from oven. Keep oven on. Line a shallow baking pan with aluminum foil.

Step 5

Heat broth and milk in a saucepan over medium heat.

Step 6

Melt 1 tablespoon butter in a saucepan over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.

Step 7

Stir remaining 2 tablespoons butter into the celery mixture; cook and stir until water is evaporated, 3 to 5 minutes. Add flour and curry; mix until combined, 1 to 2 minutes. Add the hot milk mixture; whisk until thickened, 6 to 8 minutes. Add parsley, salt, and pepper. Toss in the browned vegetables and chicken. Pour into the prepared baking pan. Top with the puff pastry circles.

Step 8

Bake in the preheated oven until puff pastry is browned and mixture is hot and bubbly, about 25 minutes.