Homemade Double Crusted Chicken Pot Pie
  • 6 boneless chicken breasts cut into 1 inches pieces
  • 1 medium onion chopped
  • 2 tablespoons butter melted
  • 1 stalk celery chopped
  • 1 ½ cups frozen mixed vegetables
  • 1 cup sliced mushrooms optional
  • 1 cup peeled chopped potato
  • 1- cup chicken broth
  • ½ cup dry white wine also can use apple juice as a substitute
  • ½ tsp. dried parsley
  • ¼ tsp. pepper
  • 1 bay leaf
  • 2 Tbsp. Cornstarch
  • 2 Tbsp. Water
  • 1 10 3/4 ounce an of cream of mushroom soup, undiluted
  • 1 cup 4 oz shredded cheddar cheese
  • ¼ cup sour cream
  • Pie Pastry
  • 1 egg yolk lightly beaten
  • 1 tablespoon milk
  1. Cook chicken and onion in butter in a large skillet over medium high heat, stirring until chicken is browned and onion is tender.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 400 degrees for 35 minutes or until golden, yielding pastry with aluminum foil.