Name: Double-Crust Chicken Pot Pie
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

Double-Crust Chicken Pot Pie

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Double-Crust Chicken Pot Pie is an impressive dinner. Made with 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 and 3/4 c. carrots, scraped and chopped, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.