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1
Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
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2
Heat a saute pan over medium heat with a little oil and sweat the celery and onion with a little salt.
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3
While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
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4
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.
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5
Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
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6
Add the veggies and the chicken to the pan and stir.
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7
Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
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8
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.
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9
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.
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10
Bake uncovered for 45 minutes.
