Ingredients
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1 medium onion, chopped
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2 -3 celery ribs, chopped (about 1 cup)
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salt
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2 tablespoons butter
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3 tablespoons flour
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1 teaspoon curry powder
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1 1/2 cups chicken broth
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1/2 cup milk
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extra virgin olive oil or canola oil
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2 cups cooked chicken, cubed
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1 sheet frozen puff pastry
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1 (16 ounce) bag frozen vegetables (I normally use a mix of corn, carrots, peas, and green beans)
Instructions
- Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
- Heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
- While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
- Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
- Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
- Add the veggies and the chicken to the pan and stir.
- Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
- Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
- Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
- Bake uncovered for 45 minutes.