Ingredients
4 cups frozen vegetable mix ( peas, carrots, corn, etc.)
1 to 2 tablespoons canola oil
3 tablespoons dairy-free margarine
1 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth
1 1/2 cups soy milk
3 tablespoons flour
1 teaspoon salt
1 1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry (Pepperidge Farm is dairy free)
Preparation
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 and cook for 1 to 2 minutes.
Whisk in the hot milk mixture and cook until thickened.
Add the salt and pepper.
Toss the browned vegetables and the chicken. Pour into a shallow baking pan and top with puff pastry.
Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
