Ingredients

• 1 Tbsp. Olive oil
• 1/4 tsp. Iodized Salt
• 5 c. Water
• 1/4 tsp. Worchestershire sauce
• 1/4 c. THRIVE Chicken Bouillon
• 1 tsp. Cholula hot sauce
• 2 c. THRIVE Chopped Chicken - Freeze Dried
• 1 c. Cream
• 2 c. Chopped Onions- Dehydrated
• 1/2 c. THRIVE Green Peas - Freeze Dried
• 3/4 c. THRIVE Potato Dices - Freeze Dried
• 2 Sheets puff pastry
• 1/2 c. THRIVE Sweet Corn - Freeze Dried
• 1/2 c. THRIVE Celery - Freeze Dried
• 1/4 c Butter
• 1/4 c. THRIVE Carrot Dices
• 1/4 c. White Flour (All Purpose Unbleached Flour)
• 1/2 Tbsp. THRIVE Italian Seasoning Blend
• 1 Tbsp. Garlic, minced fresh
• 1 tsp. THRIVE Chefs Choice
• Egg wash, as needed

Directions

1. Melt butter and mix in flour until smooth.
2. Set roux aside.
3. In a 2–3 quart saucepan, sweat garlic with olive oil.
4. Add water and bouillon and stir well.
5. Add all remaining ingredients except cream and peas and bring to a simmer for 5 minutes.
6. Add the roux and allow to mixture to return to a simmer.
7. Add the peas and cream and stir well.
8. Simmer for about 2 minutes.
9. Pour mixture into a 9x13 pan, then place the puff pastry over the top of the filling, stretching it to the edges of the pan.
10. Brush the top of the pastry with egg wash.
11. Bake for about 20 minutes at 375F or until pastry is puffy and golden brown.