Curry Chicken Pot Pie with Puff Pastry Croutons

Posted by Kelsey
2 cups cooked, chopped rotisserie chicken

1 cup diced onions

1 cup diced carrots

1 cup frozen peas

½ cup chopped or dried celery

1 tbsp garlic

1 tbsp olive oil

¼ cup water

2 cups fat free milk

½ tsp curry powder

Dash of paprika or cayenne

Salt and pepper to taste

3 tbsp flour

Sautee garlic for one minute.  Add onions, carrots, olive oil, and water.  Cook until carrots and onions are soft which takes about 7 to 8 minutes.  Add milk, curry powder, paprika or cayenne, and stir well.  Bring everything to a boil, stirring frequently, and then turn heat down to medium.  Add chicken and peas and turn temperature to low and keep it on low until croutons are ready.  Make puff pastry croutons.

For Puff Pastry Croutons

Preheat oven to 450 degrees.

One sheet of puff pastry *

1 to 2 tbsp grated or shredded parmesan

Paprika

Salt

1 Egg

*I used Pepperidge Farm Puff Pastry Sheets.  The box contained two sheets with a total net weight of 17.3 ounces.  I just used one sheet and it was enough unless you double the chicken pot pie mixture above.

Place puff pastry on a baking sheet lined with parchment paper.  Coat pastry with egg, then sprinkle with parmesan, light paprika, and salt.  Cut sheet into 1 to 1 ½ inch squares and spread apart on baking sheet as pastry expands.  Bake for 15 to 20 minutes until pastry is fully cooked.