A very tasty and easy to make chicken pot pie. The curry adds a distinctive taste.
Preheat oven to 400? F (204? C)
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, celery, and potatoes
In another larger 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 to the vegetables and cook for 1 to 2 minutes, or until cooked. Pour into the hot milk mixture and stir and cook until thickened.
Add the parsley, salt and pepper. Add the browned vegetables and the chicken. Pour into a baking pan and top with a circle of puff pastry sliced into eighths.
Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, About 25 minutes.
source page: http://www.foodnetwork.com/recipes/alton-brown/curry-chicken-pot-pie-recipe/index.html
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 6 | ||
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Calories: 806 | ||
Calories from Fat: 444 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.4g | 66 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 21.5g | ||
Cholesterol 56.7mg | 17 % | |
Sodium 596.8mg | 21 % | |
Potassium 665.5mg | 18 % | |
Total Carbohydrate 68g | 20 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 59.4g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 806
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