1. Prepare PU4 Bread: Place bread slices on a sheet pan in an even layer. Pour Thick-It® Clear Advantage® Thickened Water Mildly Thick (Nectar) over bread. Cover with plastic film and refrigerate. Allow bread to thoroughly soak for 2–4 hours or overnight.

2. In a baking pan, combine Thick-It® Seasoned Chicken Patty Purée with cream and Thick-It® Original Food & Beverage Thickener. Mix well. Cover and heat in steamer to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).*

3. Place Thick-It® Carrot and Pea Purée in a baking pan. Cover and heat in a steamer to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).*

4. Place Thick-It® Sweet Corn Purée in a baking pan. Cover and heat in a steamer to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).*

5. Place Thick-It® Seasoned Green Bean Purée in a baking pan. Cover and heat in a steamer to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).*

6. Once vegetables are heated, carefully add each vegetable into chicken mixture separately, and slowly mix to make a subtle ribbon effect.

7. Test prepared PU4 Bread and Puréed Chicken Pot Pie per IDDSI Testing Methods (Puréed Diet, PU4) using the Fork Drip Test and Spoon Tilt Test. Refer to IDDSI.org for details.

8. Place prepared PU4 Bread on bottom of serving dish. Top with 2 #10 scoops of Puréed Chicken Pot Pie. Serve immediately.

9. Discard any unused portions of prepared recipe.

*ALTERNATIVE METHOD: May heat each Thick-It® Purée ingredient separately in sauce pan on cook top to a minimum internal temperature of 165°F for 15 seconds (CCP). Stir. Hold at 140°F or higher until service (CCP).