Double-Crust Chicken Pot Pie

• 6 boneless, skinless chicken breast halves, cut in 1-inch pieces
• 1 medium onion, chopped
• 2 Tbsp. butter or margarine, melted
• 1 c. fresh mushrooms, sliced
• 3/4 c. carrots, scraped and chopped
• 1 stalk celery, chopped
• 3/4 c. LeSueur English peas
• 3/4 c. potatoes, peeled and chopped
• 1 c. chicken broth
• 1/4 c. Chablis or other white wine
• 1/2 tsp. parsley flakes, dried
• 1/4 tsp. ground white pepper
• 1 bay leaf
• 2 Tbsp. cornstarch
• 2 Tbsp. water
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/2 c. sour cream
• 3/4 c. (3 oz.) Cheddar cheese, shredded
• 2 pastry crusts
• 1 egg yolk, lightly beaten
• 1 Tbsp. milk

1. Saute chicken and onion in butter for 5 minutes.
2. Stir in mushrooms and next 9 ingredients.
3. Bring to boil, cover, reduce heat and simmer 15 minutes or until vegetables are tender.
4. Remove bay leaf.

chicken, onion, butter, fresh mushrooms, carrots, celery, peas, potatoes, chicken broth, chablis, parsley flakes, ground white pepper, bay leaf, cornstarch, water, cream of mushroom soup, sour cream, cheddar cheese, pastry crusts, egg yolk, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480559 (may not work)