Chicken Base?

Is anyone familiar with this term?  It is listed as a part of a Paula Deen recipe for chicken pot pie.
http://www.foodnetwork.com/recipes/paula-deen/lady-and-sons-chicken-pot-pie-recipe/index.html

I googled it and there is conflicting info.  Some say it's a paste and some say it's a powdered chicken stock base.  The recipe calls for 1/4 cup, so I doubt it would mean the paste and probably means a liquid stock.  But knowing Paula Deen and how rich her recipes are...it could be the concentrated paste. 

Does anyone have any advice?  I really fancy chicken pot pie and I normally love her recipes (thanks in part to the butter and cream involved)!

I'm guessing it's slightly more than a stock - perhaps a reduced one so it's more concentrated as many of the reviews say it made it too salty. I'd probably get that good chicken concentrate from M&S and use a bit of that but taste, taste, taste as I added it in small amounts.

Thanks for the M&S stock tip.  There's one just up the road I can pop into and pick it up.

We always had powdered chicken stock base at home, which I used in my pot pie... But she probably means PREPARED. Because otherwise it would just be gross!!!! Couple of spoonfuls of that stuff is enough

Have you tried the Knorr Stockpot concentrated stock?  It's really delicious, and you can dilute it to whatever strength you like. 

I have always either used the powder chicken stock or occasionally boullion cubes. I will check out the concentrated stocks.  I was just worried about using normal strength stock in case it made the Chicken stew part of the Pot Pie too watery.  I will just be sure to taste often and watch the consistency.