RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6156
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| Recipe Name: |
Curried Chicken Pot Pie - Copy |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.02
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Adapted by Lindy H Frank
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Ingredients:
1 Tablespoon oil, olive
2 Teaspoons curry powder, sweet
0.5 Teaspoon pepper, black
2 Cups chicken, cooked, white cubed
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Directions:
Preheat oven to 400 degrees.
Toss frozen vegetables with olive oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
Meanwhile, bring 3 to 4 quarts of water to boil. Cook pasta to al dente. Drain and set aside.
In a sauté pan heat 1 tablespoon of butter and sweat the onion and celery. In another 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 and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables, pasta and the chicken.
Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry or cover with the sheet of pastry and cut steam holes to vent. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. |
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| Nutrition per Serving: |
| Calories: |
676 |
Total Carbs: |
84.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
60.1 |
Fat: |
21.4 |
Protein: |
26.41 |
| Fiber: |
2.67 |
Sodium: |
775.69 |
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