Not Just Any Old Chicken Pot Pie

3 whole boneless, skinless chicken breasts (6 halves)
1 medium onion, diced
6 large fresh mushrooms, sliced
2 large carrots, sliced or julienned
1 rib celery, chopped
2 T butter
1 c chicken broth
1 T Worcestershire Sauce
⅓ c dry white wine
½ t parsley flakes
¼ t chopped chives
¼ t dry mustard
¼ t chervil
¼ t garlic powder
¼ t ground white pepper
¼ t ground black pepper
1 bay leaf
1 can cream of mushroom soup
½ c sour cream
1 T + 1 t cornstarch
2 T dry white wine
¼ c frozen green peas
2 oz Swiss cheese, grated
2 oz sharp cheddar cheese, grated
2 T Parmesan, grated
Salt to taste
Crust for a double-crust pie

Preheat oven to 400°.

Cut chicken breasts into 1 inch pieces. In a large skillet or Dutch oven, melt the butter and sauté chicken chunks and diced onion for 5 minutes. Add mushrooms, carrots and celery and cook another 2 minutes. Stir in chicken broth, Worcestershire sauce, ⅓ c dry white wine, parsley, chives, mustard, chervil, garlic powder, white & black peppers, bay leaf, soup and sour cream. Bring to a low boil and reduce heat. Cover and simmer for 10 minutes.

Remove bay leaf and make a slurry of the cornstarch and 2 T dry white wine. Fold into the chicken mixture and cook over medium heat, stirring constantly, until the mix comes to a boil. Remove from heat and stir in peas, soup and cheeses until thoroughly combined.

Line a shallow 3-qt casserole with pastry and pour in chicken mixture. Cover with second pastry and cut slits for seam. Seal and trim edges.

Bake at 400° for 30 – 40 minutes until golden brown.

Notes: All herbs listed are dried. If substituting fresh, adjust amounts accordingly. I usually have extra filling which is good served over rice or pasta. If you really don't like using canned soups, you can make a thick mushroom bechamel instead, but I usually just reach for the Campbells out of convenience.