Curry Chicken Pot Pie

• 2 cups frozen vegetable mix, peas, carrots
  
• 2 cups cooked diced potato
  
• 1 to 2 tablespoons canola oil
  
• 6 tablespoons butter
  
• 1 cup chopped onion
  
• 1 cup chopped celery
  
• 3 cups low sodium chicken broth
  
• 1 cup milk
  
• 6 tablespoons flour
  
• 1 1/2 teaspoon curry powder
  
• 2 tablespoons dried parsley
  
• 1 teaspoon salt
  
• 1/2 teaspoon fresh ground pepper
  
• 2 cups cubed cooked chicken
  
• 1 package puff pastry

Preheat oven to 400 degrees F.
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 2 tablespoon of butter and sweat the onion and celery.
In another saucepan, heat the broth and milk.
Add 4 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes.
Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken.
Pour into a shallow oiled baking pan and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.