Chicken Pot Pie with Roasted Veggies

4		frozen mixed vegetables
2  tablespoons		cooking vegetalbe oil
3  tablespoons		butter (divided)
1  cup		chopped onion
1  cup		chopped celery
1-1/2  cups		chicken broth
1/2  cup		milk
3  tablespoons		flour
2  tablespoons		dried parsley
1  teaspoon		salt
1/2  teaspoon		pepper
16  ounces		chopped cooked chicken
1		puff pastry sheet

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Heat oven to 400
Toss vegies in oil, spread on sheet pan, and bake until golden brown - 15 minutes or so
Saute onions and celery in 1 T butter until soft
Add 2 more T butter to celery/onion saute and cook out moisture
Add flour and cook 1-2 minutes
Heat milk and broth slightly and then add to flour mixture, cook until thickened
Add parsley, salt, and pepper
Toss in chicken and vegies
Pour into shallow baking dish sprayed with Pam
Top with puff pastry - roll it slightly if it is not quite big enough for the baking dish (I do not slit the top)
Bake about 25 minutes at 400

If you want a creamier sauce, you will have to double the ingredients for the sauce. I don't, b/c we like it a little thicker rather than being like a gravy consistancy