Curry Chicken Pot Pie

This pot pie was really an excuse to make those biscuits. (A recipe that I'll be sharing shortly.) I have a tendency to eat primarily the biscuit/pastry when it accompanies just about anything. But I was pleasantly surprised that this filling was as good as the topping. And not a lot of effort either. This Alton Brown recipe uses frozen veggie mix, a rotisserie chicken, and if you're not in the mood for fluffy homemade biscuits (which you are now, I'm sure of it), a purchased pie or pastry crust. A little curry powder adds depth of flavor but, no worries, not an overwhelming curry-ness. I read somewhere, sometime that a bit of curry makes chicken taste more like itself. That's what it does here.

Curry Chicken Pot Pie

INGREDIENTS
1 lb. or 4 cups frozen vegetable pix (I used peas and carrots- next time I would include green beans)
1-2 Tbsp. canola oil
2 Tbsp. butter
1 small yellow onion, chopped
1 cup celery, diced
1 1/2 cups low-sodium chicken broth, warmed
1/2 cup milk, warmed
3 Tbsp. all-purpose flour
1 tsp. curry powder
2 Tbsp. dried parsley
1/2 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper
2-3 cups cooked chicken, cubed (a rotisserie works great)
1 pie crust or puff pastry or flaky whole wheat biscuit recipe

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large sheet pan with aluminum foil. Toss frozen vegetables with canola oil and spread evenly on the prepared pan. Place in preheated oven and cook until golden brown, about 10 minutes.

3. In a large saute pan or cast iron skillet, melt 1 Tbsp. butter over medium heat. Add the onion and celery and cook until softened, about 10 minutes. Add the remaning butter, flour, and curry powder and cook, stirring frequently, for several minutes. Whisk in the warmed milk and chicken broth and cook, stirring frequently, until thickened. Add the parsley, salt, and pepper. Stir in the vegetables and chicken.

4. If your pan/skillet is oven-proof you can bake it right in the pan. If not, transfer to a shallow baking dish. Top with the pastry/biscuits. Bake in preheated oven for 20-30 minutes, until the pastry/biscuits are puffed and golden and the mixture is bubbling.

Serves 4.

(Adapted from Food Network)