Chicken Pot Pie - cooking recipe

Ingredients

1 medium onion, chopped
2 -3 celery ribs, chopped (about 1 cup)
salt
2 tablespoons butter
3 tablespoons flour
1 teaspoon curry powder
1 1/2 cups chicken broth
1/2 cup milk
extra virgin olive oil or canola oil
1 (16 ounce) bag frozen vegetables (I normally use a mix of corn, carrots, peas, and green beans)
2 cups cooked chicken, cubed
1 sheet frozen puff pastry

Preparation

Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
Heat a saute 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.