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Ingredients
0 servings
Instructions
Step 1
season chicken with Ruth Ann Masegos. sear chicken 80% of the way in a dutch oven. remove chicken and dice up small. set aside.
Step 2
Dice up celery, carrot, onion, bell pepper. Sautee celery, onion and bell peppers in a dutch oven with olive oil. add carrot. add mushroom. deglaze pan with sherry. cook veggies.
Step 3
Add chicken back to mixture. season with Ruth Ann’s and garlic powder. White Pepper. Add in one can of cream of chicken. Add in some water. Add some chicken bullion powder.
Step 4
Add additional water. Add in 4 bars of curry base. Cook down. Add soy sauce to taste.
Step 5
Cook down till incorporated. Top with puff pastry with slits in the top. Egg wash. Bake 33 mins. Coat with butter. Sprinkle with parsley and parmesean cheese. Let cool.
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