Curry Chicken Pot Pie
Makes an amount of filling that is good for a 13″×9″ baking dish. Adjust accordingly.
| 3 cups frozen veggies | toss & roast | add | assemble and bake at 375°F for 60? minutes | |||
| 2 Tbsp olive oil | ||||||
| seasoning[1] | ||||||
| 6 Tbsp butter | soften | make a roux | whisk in liquids, bring to a simmer, then remove from heat | |||
| 2 cups diced yellow onion | ||||||
| 6 Tbsp flour | ||||||
| 1⁄2 tsp coarsely ground pepper | ||||||
| 2 Tbsp curry powder[2] | ||||||
| 2 1⁄2 cups chicken broth/stock | warm | |||||
| 1 cup milk | ||||||
| 1 tsp salt | ||||||
| 2 cups cubed cooked chicken | ||||||
| 1 Tbsp dried parsley | ||||||
| pie crust | ||||||
| puff pastry | ||||||
[1]: For the seasoning, use roughly 1.5 tsp of something along the lines of First Watch Seasoning.
[2]: Morton & Basset Curry Powder is best, but any curry powder that features fenugreek will work well.