Chicken Pot Pie

Well I started with Alton Brown's Curry chicken pot pie recipe, but while we didn't dislike it, it is one we either wanted to play with or just forget.  Well my husband is not a fan of pot pie.  (me either for that matter)  However, we had chicken left from Thanksgiving, and we needed something to do with it.  I thought it was alright, my husband went back for thirds. (although he ended up not able to eat the last portion) Maybe we will have to give pot pie another try.
Chicken Pot Pie
Ingredients

4 cups frozen vegetable mix, peas, carrots, corn, lima beans

1 to 2 tablespoons canola oil

3 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1/2 cup leftover green beans cut in 1" pieces

1 1/2 cups low sodium chicken broth

1/2 cup milk

3 tablespoons flour

1/2 teaspoon dried sage

1/4 teaspoon dried thyme

2 tablespoons dried parsley

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups cubed cooked chicken

1 package puff pastry

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 cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, thyme, sage, salt and pepper. Toss the browned vegetables, green beans 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