Ingredients

• 4 ea carrots, peeled and rough chopped
• 2 ea celery stalks, rough chop
• 1 C sweet onion, rough chop
• 1 C mushrooms, quartered
• 2 T butter
• 2 C corn kernels
• 16 oz chicken, cooked, cubed or pulled
• 1 T dried thyme
• 1 T dried basil
• 1 t dried sage
• 4 T butter
• 6 T flour
• 1 C chicken stock (low sodium), heated
• 1/2 C white wine
• 1/2 C half-and-half
• 1 t ground nutmeg
• 1 t crushed red pepper flakes
• 1 ea pie crust
• 1 C cheddar cheese, grated

Instructions

1. Saute the carrots, celery, onion and mushrooms in 2T butter until tender. Mix in the corn, chicken, thyme, basil and sage.
2. Melt 4T butter, then whisk in the flour to form a roux. Gradually add the broth, half-and-half, and wine and cook until mixture thickens. Add the nutmeg and pepper flakes, and season to taste.
3. Mix the sauce with the vegetables, then pour into a greased 9x13 oven-proof dish. Cover with the pie crust, slit the crust to let steam out, garnish with the cheese, and bake at 350 until the crust is golden brown.
4. Plate and serve.

Source: Linda

Contributed by: Skip