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.
|Serving Size: 1 Serving (400g)|
|Recipe Makes: 6|
|Calories from Fat: 444 (55%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 806
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