Chicken in Crunchy Bread Cups

A medley of carrot, peas, onion and celery tossed with cooked chicken and topped with puff pastry.
Directions for: Curry Chicken Pot Pie

Ingredients

4 cups frozen vegetable mix, peas, carrots

1 - 2 Tbsp canola oil

3 Tbsp butter

1 cup chopped onion

1 cup chopped celery

1 cups low sodium chicken broth

cup milk

3 Tbsp flour

1 tsp curry powder

2 Tbsp dried parsley

1 tsp salt

tsp fresh ground pepper

2 cups cubed cooked chicken

1 package puff pastry

Directions

1. Preheat oven to 400F.

2. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

3. In a saut 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 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. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

See more: Chicken, Vegetables, Comfort Food, Dinner, Main, Pastry