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Preheat the oven to 400 degrees F.
Toss the vegetables with the canola oil and spread on to a sheet pan. Bake until golden brown.
Heat 1 tablespoon of butter in a sauté pan and sweat the celery and onion.
Heat the milk and broth in another pan. Add the rest of the butter to the celery mixture and cook out the water.
Add the flour and curry powder. Cook for 2 minutes. Whisk the hot milk mixture and cook until it thickens up. Add the salt, pepper, and parsley.
Toss the vegetables and chicken. Pour into a shallow baking pan lined with foil and top with eight circles of puff pastry.
Bake until the pastry has browned and the mixture is bubbly and hot.
This will take about 25 minutes.
Serves 4
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