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1. Preheat oven to 400 degrees.
2. Mix vegetables with canola oil.
3. Spread evenly onto a sheet pan.
4. Place into oven and cook until golden brown.
5. In a sauté pan heat 1 tablespoon of butter.
6. Add the onion and celery and sweat.
7. In another saucepan, heat the milk and broth.
8. Add 2 more tablespoons of butter to the onion mixture and cook out the water.
9. Add the curry and flour and cook for 1 to 2 minutes.
10. Whisk in the hot milk mixture and cook until thickened.
11. Add the salt, pepper and parsley.
12. Toss in the vegetables and the chicken.
13. Pour into a shallow baking pan lined with foil.
14. Top with 6 to 8 circles of puff pastry.
15. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly (approximately 25 minutes).
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