Gourmet Chicken Pie

Photo: flickr user avlxyz

Ingredients

6 boneless chicken breast halves, skinned and cut into 1 inch pieces

1 med. onion

2 tablespoons butter, melted

1 (3 oz.) jar sliced mushrooms, drained

2 lg. carrots, cut into 1 inch strips

1 stalk celery, chopped

1 cup chicken broth

cup dry white wine

1/4 teaspoon parsley flakes

1/4 teaspoon chopped chives

1/4 teaspoon dry mustard

1/8 teaspoon chervil leaves

1/8 teaspoon white or black pepper

1 tablespoon Worcestershire sauce

1 bay leaf

1 tablespoon plus 1 tsp. cornstarch

2 tablespoons water

1 (10 ¾ oz.) can cream of mushroom soup, undiluted

1/2 cup sour cream

1/2 cup (2 oz.) shredded Swiss cheese

1/2 cup (2 oz.) shredded cheddar cheese

2 tablespoons grated Parmesan cheese

Pastry for double crust pie

Preparation

Saute chicken and onion in butter in large skillet 5 minutes. Add the next 13 ingredients. Cover and simmer 10 minutes; then remove bay leaf. Combine cornstarch and water, blending well; stir into chicken mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and stir in soup, sour cream, and 3 cheeses. Roll half of pastry to 1/8 inch thickness and fit into a 2 1/2 quart shallow casserole dish.