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 1 tablespoon of butter and sweat
the onion and celery. In another saucepan, heat the
broth and milk. Add 2 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 baking pan, or a large terra cotta
pot base, lined with foil, 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.
