Ingredients:

1 & 1/2 lb chicken tenders, cut into 1/2 inch pieces
1 medium oinion, chopped
2 tbsp butter or margarine, melted
1 stalk celery, chopped
1& 1/2 c frozen mixed vegetables
1 c sliced fresh mushrooms
1 c peeled, chopped potato
1 c chicken broth
1/4 c dry white wine
1/2 tsp dried parsley flakes
1/4 tsp pepper
1 bay leaf
2 tbsp cornstarch
2 tbsp water
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 c (4 oz) shredded Cheddar cheese
1/4 c sour cream
Pilsbury Pot Pie Pastry
1 egg yolk, lightly beaten
1 tbsp milk

Directions:

• Cook chicken and onion in butter in a large skillet over medium-high heat, stirring constantly, until chicken is browned and onion is tender.  Stir in celery and next 8 ingredients.  Bring to a boil; cover, reduce heat, and simmer 15 minutes or until vegetables are tender.  Discard bay leaf.
• Combine cornstarch and 2 tbsp water, stirring until smooth; add to chicken mixture.  Bring to a boil over medium heat, stirring constantly.  Remove from heat; stir in soup, cheese, and sour cream.
• Spread half of Pot Pie Pastry to fit into an ungreased 2 quart casserole.  Spoon chicken mixture; top with remaining pastry half,  trim, seal, and crimp edges.  Cut slits in pastry.  Combine egg yolk and milk; brush over pastry.
• Bake at 400 degree for 35 minutes or until golden, shielding pastry with aluminum foil during last 5 minutes to prevent excessive browning, if necessary.