Deluxe Chicken Pie

• 6 chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 Tbsp. butter
• 4 fresh mushrooms, sliced
• 2 carrots, cut into 1-inch strips
• 1 stalk celery, chopped
• 1 c. chicken broth
• 1/3 c. white wine
• 1/4 tsp. dried parsley
• 1/4 tsp. chives
• 1/4 tsp. dry mustard
• 1/8 tsp. granulated garlic
• 1/8 tsp. chervil
• 1/8 tsp. white pepper
• 1/8 tsp. black pepper
• 1 Tbsp. Worcestershire
• 1 bay leaf
• 1 1/2 Tbsp. cornstarch
• 2 Tbsp. water
• 1 can cream of mushroom soup
• 1/2 c. sour cream
• 1/2 c. grated Monterey Jack cheese
• 1/2 c. grated Cheddar cheese
• 2 Tbsp. Parmesan cheese
• pastry for 10-inch two-crust pie

1. Preheat oven to 400u0b0.
2. Saute chicken and onion in butter 5 minutes.
3. Add mushrooms, carrots, celery, broth, wine, parsley, chives, dry mustard, garlic, chervil, peppers, Worcestershire and bay leaf.
4. Cover and simmer 10 minutes.
5. Remove bay leaf.
6. Combine cornstarch with water and stir into chicken mixture.
7. Cook to boiling and remove from heat.
8. Add mushroom soup, sour cream and cheeses.
9. Roll out 1/2 pastry for bottom crust and fit it in a 1 1/2-quart shallow casserole dish.
10. Spoon in chicken.
11. Roll out and cut remaining pastry into strips to form a lattice top.
12. Bake 40 minutes.
13. Serves 6.

chicken breasts, onion, butter, mushrooms, carrots, celery, chicken broth, white wine, parsley, chives, dry mustard, garlic, chervil, white pepper, black pepper, worcestershire, bay leaf, cornstarch, water, cream of mushroom soup, sour cream, grated monterey, cheddar cheese, parmesan cheese, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857656 (may not work)