Alton Brown Curry Chicken Pot Pie - Delish Sides (2024)

Curry Chicken Pot Pie by Alton Brown combines tender chicken, aromatic curry, peas, carrots, celery, onion, and a creamy sauce, all encased in flaky puff pastry for a flavorful dish ready in just 55 minutes!

Try More Alton Brown Recipes:

• Alton Brown Cube Steak
• Alton Brown Beef Stroganoff
• Alton Brown Steak Au Poivre

🤍 Why You’ll Love This Curry Chicken Pot Pie Recipe:

• Quick and easy to make with simple ingredients.
• Customizable with your favorite vegetables and protein.
• Perfect for cozy dinners or impressive gatherings.

❓ What Is Alton Brown’s Curry Chicken Pot Pie Recipe?

Alton Brown’s Curry Chicken Pot Pie consists of juicy chicken, fragrant curry, and a blend of vegetables—carrots, peas, celery, and onion in a creamy sauce all encased in flaky puff pastry.

🍗 Alton Brown Curry Chicken Pot Pie Ingredients

• 4 cups frozen vegetable mix, peas, carrots
• 1 to 2 tablespoons canola oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 teaspoon curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken
• 1 package puff pastry

🍛 How To Make Alton Brown Curry Chicken Pot Pie

1. Set oven temperature to 400 degrees Fahrenheit.
2. Mix the canola oil with the frozen vegetables and distribute the mixture equally on a sheet pan. Throw in the oven and cook until it turns golden.
3. Saute the celery and onion in 1 tablespoon of butter in a saute pan over medium heat. Heat the milk and broth in a separate saucepan.
4. Cook the celery mixture until the water is cooked out, then add 2 additional tablespoons of butter. Toss in the flour and curry and continue cooking for a minute or two.
5. Add the hot milk mixture and whisk until it thickens. With the parsley, season with salt and pepper. Add the chicken and browned vegetables and toss to combine.
6. Cover with 6–8 puff pastry circles and transfer to a foil-lined shallow baking pan or a large terra cotta pot base.
7. Cook for around 25 minutes, or until puff pastry is golden and filling is hot and bubbling.

💭 Recipe Tips

• Use low-sodium chicken broth to control the saltiness of the dish.
• Thaw puff pastry according to package instructions before using.
• Customize vegetables based on personal preference or seasonal availability.

🥗 What Pairs Nicely With Curry Chicken Pot Pie?

Accompany Curry Chicken Pot Pie with grilled asparagus, roasted fingerling potatoes, stewed squash,lemon-sautéed green beans, mashed potatoes, cauliflower casserole, glazed carrots, and potato-green bean salad.

🎚 How To Store Leftovers Curry Chicken Pot Pie?

• In The Fridge: Preserve leftover curry chicken pot pie in a sealed container for up to 5 days.
• In The Freezer: Wrap leftover curry chicken pot pie portions tightly in plastic wrap and foil, then keep them in a freezer-safe bag for 2 to 3 months.

🥵 How To Reheat Leftovers Curry Chicken Pot Pie?

• Oven: Reheat leftover curry chicken pot pie on a baking sheet at 400°F for 20 minutes, or until heated through.
• Microwave: Place leftover curry chicken pot pie portions on a microwave-safe plate and heat on high in 2-minute intervals until warmed.

FAQs

Try More Alton Brown Recipes:

• Alton Brown Smoked Salmon Recipe
• Alton Brown Paella Recipe
• Alton Brown Fish Chips

Alton Brown Curry Chicken Pot Pie NutritionFacts

Amount Per Serving

• Calories 430
• Total Fat 29g
• Sodium 470mg
• Total Carbs
• Net Carbs
• Protein 29g

Alton Brown Curry Chicken Pot Pie

Author: Imen Dridi Cooking Method:Baking Cuisine:American,British Courses:Main,Dinner,Lunch Recipe Keys:CCurry Chicken Pot Pie

Difficulty:BeginnerPrep time: 30 minutesCook time: 25 minutesRest time: minutesTotal time: 55 minutesServings:6-8 servingsCalories:430 kcal Best Season:Available

Description

Curry Chicken Pot Pie by Alton Brown combines tender chicken, aromatic curry, peas, carrots, celery, onion, and a creamy sauce, all encased in flaky puff pastry for a flavorful dish ready in just 55 minutes!

Ingredients

• 4 cups frozen vegetable mix, peas, carrots
• 1 to 2 tablespoons canola oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 teaspoon curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken
• 1 package puff pastry

Instructions

1. Set oven temperature to 400 degrees Fahrenheit.
2. Mix the canola oil with the frozen vegetables and distribute the mixture equally on a sheet pan. Throw in the oven and cook until it turns golden.
3. Saute the celery and onion in 1 tablespoon of butter in a saute pan over medium heat. Heat the milk and broth in a separate saucepan.
4. Cook the celery mixture until the water is cooked out, then add 2 additional tablespoons of butter. Toss in the flour and curry and continue cooking for a minute or two.
5. Add the hot milk mixture and whisk until it thickens. With the parsley, season with salt and pepper. Add the chicken and browned vegetables and toss to combine.
6. Cover with 6–8 puff pastry circles and transfer to a foil-lined shallow baking pan or a large terra cotta pot base.
7. Cook for around 25 minutes, or until puff pastry is golden and filling is hot and bubbling.

Notes

• Use low-sodium chicken broth to control the saltiness of the dish.
  Thaw puff pastry according to package instructions before using.
  Customize vegetables based on personal preference or seasonal availability.

Keywords:Alton Brown Curry Chicken Pot Pie