Preheat oven to 200ºC

Toss frozen vegetables with 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

In another saucepan heat the stock and milk

Add 2 more tablespoons of butter to the onion and cook out the water

Add the flour and curry and cook for 1 to 2 minutes

Whisk in the hot milk mixture and cook until thickened

Add the parsley, salt and pepper

Toss the browned vegetables and the chicken

Pour into a shallow baking pan. Top with puff pastry

Place into oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. Enjoy