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    Servings: Not specified

    Directions

    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.

    Ingredients
    • 4 cups frozen vegetable mix, peas, carrots
    • 1 to 2 tablespoons canola oil
    • 3 tablespoons butter
    • 1 cup chopped onion
    • 1 cup chopped celery
    • 1 1/2 cups low sodium chicken broth
    • 1/2 cup milk
    • 3 tablespoons flour
    • 1 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 30 minutes Cook Time: 25 minutes Yield: 6 to 8 servings

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