Double-Crust Chicken Pot Pie - cooking recipe

Ingredients

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

Preparation

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