Chicken Pot Pie

This is Alton Brown's recipe with my comments and changes. Modified 12Oct15.
Alton's Link

The curry adds a great flavor. I suspect you could substitute fresh rosemary or many other things for the curry powder.

Ingredients -
4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil for cooking the onions and celery
3 tablespoons butter (optional)
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
2 tablespoons flour - makes the gravy
1 teaspoon curry powder
2 tablespoons dried parsley (optional)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry (not needed. Use the Bisquick method)

This is totally the basic chicken pot pie recipe. It's very easy.
4 cups of frozen peas and carrots is one 16 oz package.
You don't really need to warm up the broth and milk. Microwave it if you like.
I didn't have any dried parsley and didn't seem to miss it.
The chopped celery is important, the onion goes without saying.
I suggest you sweat the celery and onions in a nonstick frying pan. Then put it into a four quart pan.
Add other items - frozen peas, broth, milk, spices, etc.

If you are doing chicken add that too.
If hamburger then cook one pound of hamburger in the frying pan, drain and add.

A 7x11 inch non-stick pan works best for me - actually it's a bit small.
Use the alternative crust. Too much fussing around with puff pastry.

To prepare chicken breast meat broil about a pound or less of breast for five minutes on a side. It should look white and barely done. Allow it to cool so you can handle it, then chop it into 1/2 inch cubes.

I didn't use the Puff Pastry rounds. I just cut the pastry into squares. A sheet makes 9 squares. You only need like 6 squares. Put some jelly on the extra ones, fold them over and stick them together with water and bake them along with the chicken.

An alternative crust that worked is stolen from another recipe - 
Whisk together 1 1/2 cups of Bisquick with 1 cup of milk and pour it on top. Spread it pretty thin because it puffs up a lot. Bake at 350+ until golden brown. More milk might make it a bit easier to spread.

Directions -
Preheat the oven to 400 degrees F. Or 350 if you use the Bisquick method (which I recommend)

In a 10 inch frying pan heat butter (or canola oil) and sweat the onion and celery. Transfer to the 4 quart pan.
Microwave the broth and milk.
Add the flour and curry and cook for 1 to 2 minutes.
Whisk in the hot milk/broth mixture and cook until thickened, stirring constantly.
Add the parsley, salt and pepper.
Toss in the vegetables and the chicken and stir.
Pour into a shallow baking pan.
Pour on the Bisquick or place the puff pastries.
Put into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes or more.

You can make this a beef pot pie by substituting beef broth and some broken up cooked hamburger (drain the grease). You might want something other then the curry, like paprika or soy sauce. Experiment. I used chopped fresh rosemary and it was great.

Deb prefers the beef version.

When doing the beef version I cook the hamburger in a frying pan and drain the grease.
I cook everything else in a 4quart pan.
Dump the hamburger into the sauce pan, mix it all up, dump it all into the 7x11 (or larger) pan. Add the crust and bake.

Modified - 22Jul17