Note to self

Preheat oven to 425 when you get home from the park.  Pop in your pre-thawed puff pastry dough, rolled into a 9 x 13 rectangle, layed upon a parchment paper lined, rimmed pan.  About 8 minutes, let cool.  You want it puffed and lightly browned.

Toast flour over med-high heat for 5 minutes.  You want it fragrant and lightly golden.  Let cool.

Two teaspoons canola over medium-high, soften and lightly brown onions and celery, 8-10 minutes.  Stir in 3-1/2 cups broth, a T of soy sauce, scraping up browned bits.  Add two pounds chopped chicken and carrots, bring to simmer.  Reduce to low, cover and cook 10-15 minutes.  Let cool, shred into bite-size.

Whisk a cup of milk into flour, whisk into pot.  Simmer and cook, whisking constantly for two minutes, until thickened.  Off heat, stir in chicken, 3/4 cup frozen peas, two teaspoons of God-given dried parsley, 2 tsp lemon juice (thank God I always have these).  Season to taste.

Bake w/ puff pastry on top, after slitting four steam vents along center...15 minutes, until pastry is deep golden, sauce is bubbling around the edges.  Cool slightly before serving.