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Categories:
pastry mixed vegetables canola oil chicken broth milk butter onion celery all-purpose curry powder parsley salt ground black pepper chicken
Viewed: 84 - Published at: 7 years agoIngredients
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 4 cups frozen mixed vegetables
- 1 tablespoon canola oil, or more as needed
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup milk
- 3 tablespoons butter, divided
- 1 cup chopped onion, or to taste
- 1 cup chopped celery
- 3 tablespoons all-purpose flour
- 1 teaspoon curry powder
- 2 tablespoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups cubed cooked chicken
Method
- Preheat oven to 400 degrees F (200 degrees C).
- Roll puff pastry sheets out a flat work surface and cut into 6 to 8 circles.
- Toss frozen vegetables with canola oil in a bowl and spread evenly onto a rimmed baking sheet.
- Bake in the preheated oven until vegetables are golden brown, 15 to 20 minutes. Remove from oven. Keep oven on. Line a shallow baking pan with aluminum foil.
- Heat broth and milk in a saucepan over medium heat.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
- Stir remaining 2 tablespoons butter into the celery mixture; cook and stir until water is evaporated, 3 to 5 minutes. Add flour and curry; mix until combined, 1 to 2 minutes. Add the hot milk mixture; whisk until thickened, 6 to 8 minutes. Add parsley, salt, and pepper. Toss in the browned vegetables and chicken. Pour into the prepared baking pan. Top with the puff pastry circles.
- Bake in the preheated oven until puff pastry is browned and mixture is hot and bubbly, about 25 minutes.
