Chicken Pie
 
 
Ingredients
  • pie crust (I cheat and use refrigerated)
  • 1 pound chicken breasts
  • 1 medium onion
  • 2 tablespoons butter
  • sliced mushrooms (I usually use about ½ cup)
  • ¼ to ½ cup sliced carrots
  • 1 stalk celery, sliced
  • ⅓ cup white wine
  • ¼ teaspoon each: parsley, chives, and dry mustard
  • ⅛ teaspoon each: garlic powder, white pepper, and black pepper
  • 1 tablespoon worcestershire sauce
  • 1 bay leaf
  • cornstarch (about 1 tablespoon; just eyeball it)
  • 1 can cream of mushroom soup
  • ½ cup sour cream
  • ½ cup shredded Swiss cheese
  • ½ cup shredded cheddar cheese
  • 2 tablespoons grated parmesan
Method
  1. Dice chicken and onion and saute in butter over medium heat, until chicken is cooked through. Add mushrooms, and ingredients through the bay leaf. Cover and simmer 10 minutes. Remove bay leaf.
  2. Combine cornstarch with 2 tablespoons water. Stir into your chicken and vegetable mixture until boiling. Remove from heat.
  3. Stir in cream of mushroom soup and cheeses.
  4. Place in a deep dish pie plate. Bake at 400 for 30 to 40 minutes.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/chicken-pie/