Curry Chicken Pot Pie

Summary

Prep Time	40 mins
Cook Time	30 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce:

Instructions

Remove the fat from the chicken and cut into cubes. Wash the celery stalks and cut into approx. 1 cm thick slices. Peel the carrots and onions. Halve the carrots and cut into 1/2 cm thick slices. Roughly dice the onions.
Melt 1 tablespoon butter in a large pan over medium heat. Fry the chicken cubes until they are browned all over. Then take it out and set it aside.
Heat another tablespoon of butter in the same pan, add the vegetables and season with salt. Let it sweat for about 10 minutes until it becomes soft.
Mix the broth with the milk and heat it in the microwave so that it is almost boiling.
Push the vegetables to the edge of the pan and melt the remaining 3 tablespoons of butter in the middle. Add the flour to the melted butter and mix. If the flour doesn`t get completely moist, add a little more butter. Simmer for a few minutes until the mixture turns a little darker. Then add garam masala and nutmeg and pour the milk broth over it. Set the temperature a little higher and let the sauce simmer until it thickens. Now return the chicken with the accumulated juice to the pan and mix in well. Add parsley and season with pepper.
Put the mixture in a baking dish. Unroll the finished puff pastry and place over the baking dish. Cut off the edge and press the puff pastry all around. Cut slits in the dough to allow the hot steam to escape.
Bake in a hot oven at 200 ° C for about 30 minutes, depending on the depth of the baking dish. When the puff pastry is golden brown and the filling is bubbling, the chicken pot pie is ready.

Also Like

Chicken Pot Pie

The perfect chicken pot pie recipe with a picture and simple step-by-step instructions. More...

Best Chicken Pot Pie

The perfect best chicken pot pie recipe with a picture and simple step-by-step instructions. More...

Potato, Spinach and Curry Chicken Pot

The perfect potato, spinach and curry chicken pot recipe with a picture and simple step-by-step instructions. More...

Chicken Pot

The perfect chicken pot recipe with a picture and simple step-by-step instructions. More...

Curry – Fish – Pot

The perfect curry – fish – pot recipe with a picture and simple step-by-step instructions. More...

Curry Lentil Pot

The perfect curry lentil pot recipe with a picture and simple step-by-step instructions. More...

Lentil Curry Pot

The perfect lentil curry pot recipe with a picture and simple step-by-step instructions. More...

Chicken Pie

The perfect chicken pie recipe with a picture and simple step-by-step instructions. More...

Chicken Curry

Although Indian cuisine is very specific, a few dishes from it can be noted. The main thing is to find the right proportions of spices and pungency for yourself. So write down the recipe! Cook: 45 mins Servings: 4 Ingredients Chicken Breast – 2 Pieces Bul...

Curry – Chicken

The perfect curry – chicken recipe with a picture and simple step-by-step instructions. More...

Curry Chicken

The perfect curry chicken recipe with a picture and simple step-by-step instructions. More...

Chicken Chicken Pie with Custard

Think custard can only be used in desserts? Nothing like this! Today – an incredibly delicious pie: potatoes, chicken meat and cream! An interesting recipe that you want to repeat more often! Ingredients For the dough: Wheat flour – 350 g Sour cream – 2 t...

Curry – Minced Meat – Pot

The perfect curry – minced meat – pot recipe with a picture and simple step-by-step instructions. More...

Hearty Curry Bean Pot

The perfect hearty curry bean pot recipe with a picture and simple step-by-step instructions. More...

Hearty Curry Loin Pot

The perfect hearty curry loin pot recipe with a picture and simple step-by-step instructions. More...

Very Tasty Curry Pot

The perfect very tasty curry pot recipe with a picture and simple step-by-step instructions. More...

Chicken Chakhokhbili (in a Pot)

“Chakhokhbili” is the name of the ready-made dish, and the type of bird is indicated in the name because initially this word was used to name a pheasant, which in Georgian would be “chakhokh”. The chakhokhbili cooking technology remained the same, but the...