Curried Chicken Pot Pie

Ultimate comfort food on a rainy evening, ready in 40 mins! The husband loved it! At first bite, he mentioned that it needed a little more sauce. Then on his 3rd bite, he said that he is taking his previous statement back. We polished everything, every single crumb off. And I secretly wished I had made more. Well, next time I’ll make a double batch! I had extra puff pastry so I made some diagonal stripes with it as patterns and made my slits along those stripes so it will not look so obvious. You can use a cookie cutter to cut some pretty shapes too!

Preheat oven to 200C.
Heat milk until it starts to simmer and lower heat to low.

Dissolve flour in chicken stock.
Add stock mixture and curry powder into milk.
Stir until sauce thickens, and remove from heat.

Heat oil on med high heat.
Saute onion and celery.

Add mixed veg.

And diced chicken and dried parsley. Continue to saute for another 1-2 mins.

Add sauce into meat and veg mixture.

Mix well for a min and turn off heat.

Fill casserole with pie filling and cover with puff pastry.
Cut some 2-3 slits for steam to escape.
Brush with eggwash (optional).
Bake for about 20 mins or until top is nice and golden brown.

Ingredients (Serves 2)

• 1 small yellow onion, diced
• 1 cup frozen veg (peas, carrot, corn), thawed
• 2 stalks celery, chopped
• 1.5 cup cooked diced chicken (i used rotisserie) 
• 1 tsp dried parsley
• 3/4 cups chicken stock
• 1/4 cup milk
• 2 tbsp flour
• 1 tbsp curry powder
• 2 tbsp olive oil
• 2 puff pastry sheets, one for each personal sized casserole dish

Bon appetit!!