Ingredients

• 4 tbsp. butter
• 1 tbsp. garlic, minced
• 8 c. water
• 3 c. Turkey Dices - Freeze Dried
• 3/4 c. THRIVE Celery - Freeze Dried
• 3/4 c. THRIVE Chopped Onions - Freeze Dried
• 1 1/4 c. THRIVE Velouté (Rich Chicken Gravy)
• 1/2 c. THRIVE Potato Dices - Freeze Dried
• 1/2 c. THRIVE Carrot Dices
• 1 c. THRIVE Green Peas - Freeze Dried
• 3/4 c. THRIVE Mushroom Pieces - Freeze Dried
• 1 tsp. THRIVE Chefs Choice
• 1 tbsp. THRIVE Italian Seasoning Blend
• 1 tbsp. Chives
• 1 tbsp. Parsley
• 1 c. heavy cream
• 1 pkg. puff pastry

Directions

1. Add butter and garlic to a 4 quart saucepan and brown slightly. Add in the water and the remaining ingredients except for the cream and herbs.
2. Bring to a low simmer and let simmer until slightly thick, about 3 minutes. Finish with the herbs and cream.
3. Pour pot pie filling into a 9x13 pan. Lay puff pastry sheets (or biscuit dough) over the top and cover completely.
4. Brush top of puff pastry with egg wash.
5. Bake at 375 for 25–30 minutes.