Time: 55 min.
Complexity: easily
Servings: 6 - 8

Chicken curry casserole with a puff pastry lid - a detailed recipe.

Ingredients:

• 2 cups boiled chicken, diced
• 4 cups frozen mixed vegetables (peas, carrots)
• 1 package of puff pastry
• 1-2 tbsp. l. canola oil
• 3 tbsp (45 g) butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1.5 cups chicken broth
• 1/2 cup milk
• 3 tbsp. flour
• 1 tsp curry powder
• 2 tbsp. l. dried parsley
• 1 teaspoon of salt
• 1/2 tsp ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, carrot, peas, puff pastry, milk, celery, curry, parsley

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Preparation:

Step 1
• Preheat oven to 200°C.
  
  Grease a baking sheet with canola oil and spread the frozen vegetables evenly over it. Place the baking sheet in the oven and bake until golden brown.
  
  Heat 1 tbsp (15 g) of butter in a saucepan and add the onion and celery. Heat the broth and milk in another saucepan. Add another 2 tbsp of butter to the celery and reduce the water. Add the flour and curry powder and cook for 1-2 minutes.
Step 2
• Pour the mixture into a saucepan with milk and cook until thickened. Add parsley, salt, and pepper. Add the cooked vegetables and chicken.
  
  Pour the mixture into a ceramic casserole and top with 6-8 puff pastry circles. Place in the oven, covered with foil, and bake until the puff pastry is set, about 25 minutes.
  
  Try adding this to this curry casserole more cereals, as well as aromatic coconut.

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