"TOO SALTY!!! I did make two modifications to this recipe;I substituted milk for the heavy cream and "sweated" the onion and garlic in the melted butter rather than just adding them into the sauce. The overall consistency of the filling was thick enough, but without adding so much as an iota of salt, this dish was too salty to be edible! My suggestion to anyone trying this recipe for the first time would be to not use the "chicken base", because that is obviously the issue here, but rather throw in a couple cubes of bouillon instead.