How to make it

  • Preheat oven to 400F.
  • Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  • In a saute pan heat 1 Tbs of butter and sweat the onion and celery.
  • In another saucepan, heat the broth and milk.
  • Add 2 Tbs butter to the celery mix and cook out the water.
  • Add the flour and curry and cook for 1 to 2min.
  • Whisk in the hot milk mixture and cook until thickened. Add the parsley and pepper.
  • Toss the browned vegetables and the chicken in a baking dish lined with foil, and pour the sauce mixture over, stirring to even.
  • Top with the puff pastry and place into the oven and cook until the pastry has browned and the mixture is hot and bubbly, about 25min.

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