Ingredients:

  • 2 lbs boneless, skinless chicken thighs, diced small
  • 2 cups frozen mixed peas and carrots
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken bone broth (low sodium)
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 tbsp lemon juice
  • 1/2 cup freeze-dried parsley

Instructions:

  1. Sauté the diced onion, celery, and minced garlic in butter over medium heat until onions are translucent and fragrant.
  2. Add the diced chicken thighs to the pot and cook until browned on all sides.
  3. Stir in the all-purpose flour and cook for 2 minutes to remove the raw flour taste and thicken the base.
  4. Slowly whisk in the chicken bone broth and heavy cream, simmering until the sauce is thick and velvety.
  5. Stir in the frozen mixed peas and carrots and simmer for an additional 5-7 minutes until vegetables are tender.
  6. Finish the mixture by stirring in the lemon juice, salt, black pepper, onion powder, and dried thyme.
  7. Allow the mixture to cool slightly, then spread onto freeze-dryer trays in thin, even layers approximately 1/2 inch thick.
  8. Run the freeze-dryer using a standard 'Meat and Vegetable' cycle.
  9. Perform a crunch test to ensure complete dryness, then seal in Mylar bags with oxygen absorbers.
  10. Add freeze-dried parsley to the bags after processing.