6boneless chicken breasts cut into 1 inches pieces
1medium onion chopped
1 ½cupsfrozen mixed vegetables
1cuppeeled chopped potato
½cupdry white winealso can use apple juice as a substitute
110 3/4 ounce an of cream of mushroom soup, undiluted
1cup4 oz shredded cheddar cheese
1egg yolk lightly beaten
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.
Homemade Double Crusted Chicken Pot Pie https://www.idonthavetimeforthat.com/homemade-double-crusted-chicken-pot-pie/