Ingredients:

4 tablespoons butter
1 medium chopped onion
2 celery stalks, chopped
2 cloves garlic, peeled and minced
1/3 cup All-purpose flour
4 cups chicken stock
2 cups Half and Half
3/4 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon poultry seasoning, plus more for pie crust
1/2 teaspoon ground cayenne powder
3 medium potatoes, peeled and chopped into 1/2-inch cubes
1 bag (10 ounces) frozen mixed peas and carrots
1 store bought pie crust
2 cups fully cooked chicken breast, chopped into 1/2-inch cubes
3/4 cup canned whole kernel yellow corn

Directions:

1. Using a 6-quart Dutch oven or a large pot on medium heat. Add butter until melted. Stir in onion and celery, cook for 3 minutes or until soft. Add garlic and cook for 1 minute. Slowly stir in flour for 2-3 minutes until thickened.

2. Add chicken stock, Half and Half, salt, black pepper, poultry seasoning and cayenne powder, stir until combined. Increase to medium high heat, just until mixture starts to bubble and then reduce heat to simmer. Add potatoes, peas and carrots. Cook for 30-35 minutes or until potatoes are fork tender (stirring occasionally and scraping bottom of Dutch oven or pot, making sure Half and Half does not scorch).

3. While the potatoes are cooking, preheat oven to 425 degrees F. Line a baking sheet with non-stick foil or parchment paper. Roll out the pie crust on a cutting board. Using a pizza cutter or knife, cut the pie crust into 8 wedges. Transfer to the prepared baking sheet and sprinkle each piece with a little poultry seasoning. Bake for 9-10 minutes, remove to a wire rack to cool.

4. When the potatoes have finished cooking, add chicken and corn, cook for 8-10 minutes. Serve with pie crust wedges on the side.