6boneless chicken breasts cut into 1 inches pieces
1medium onionchopped
2tbsp.butter melted
1stalk celerychopped
1 ½cupsfrozen mixed vegetables
1cupsliced mushroomsoptional
1cuppeeled chopped potato
1cupchicken broth
½cupdry white winealso can use apple juice as a substitute
½teaspoondried parsley
¼teaspoonpepper
1bay leaf
2tbsp.cornstarch
2tbsp.water
10 ¾oz.can of cream of mushroom soup, undiluted
1cupshredded cheddar cheese
¼cupsour cream
pie pastry
1egg yolk lightly beaten
1tbsp.milk
Instructions
Cook chicken and onion in butter in a large skillet over medium high heat, stirring until chicken is browned and onion is tender.
Stir in celery and the next 8 ingredients. Bring to a boil, cover and reduce heat. Simmer 15 minutes or until vegetables are tender. Discard the bay leaf.
Combine cornstarch and 2 tablespoons of water, stirring until smooth. Add to chicken and celery mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat, stir in soup, cheese and sour cream.
Roll half of pot pie pastry and fit into an ungreased pie pan or casserole dish. Spoon chicken mixture into the dish. Place remaining pastry over chicken mixture, trim, seal and crimp edges. Cut slits into top of pastry . Combine egg yolk and 1 tbsp. milk; brush over pastry.
Bake at 400 degrees for 35 minutes or until golden, yielding pastry with aluminum foil.