INGREDIENTS
1/2 cup
butter
1
onion
1/2 cup
carrots
1 cube
chicken bouillon
1/4 cup
flour
3 cups
chicken stock
2 cups
milk
2 cups
tillamook cheddar
4 cups
broccoli florets
1 serving
salt and pepper
2 sheets
puff pastry
10 slices
tillamook cheese
1 large
egg whisked
1/2 cup
tillamook cheese shreds to garnish
1 serving
flaky sea salt to garnish