1 tbsp. butter
1 lg. onion, chopped
3 stalks celery, sliced
1 c. carrots, diced
1 can (10 3/4 oz.) condensed soup, low-sodium (cream of mushroom or cream of chicken-mushroom)
1 can (8 oz.) cream style corn
1/4 c. lowfat milk
2 c. cooked chicken, cubed
2 c. frozen peas, thawed
1/2 tsp. dried basil
1 1/2 c. shredded cheddar cheese (opt.)
Pastry for single crust 9 inch pie
1 egg
1 tbsp. water

In a 10 inch skillet over medium heat, in hot butter, cook onion, celery, and carrot until tender. Stir in soup, corn, and milk. Heat thoroughly.