Double-Crusted Chicken Pot Pie

This is the second new recipe I've tried recently. Three of us really liked it, and the other two tolerated it. It will definitely be put in the rotation. Keith had mentioned several times recently that he would love for me to make chicken pot pie. I used to make it when we first got married, but haven't made it in years. The one I used to make wasn't from scratch, but I found this recipe and wanted to give it a try. Next time I'll have to take a picture because it was pretty. Not pretty in the perfect sort of way, but I can't believe I made that pretty. :)

Double-Crusted Chicken Pot Pie

6 skinned, boned chicken breast halves, cut into 1 inch pieces
1 medium onion, chopped
2 Tbls butter or margarine, melted
1 stalk celery, chopped
1.5 cups frozen English peas and carrots, thawed and drained
1 cup sliced fresh mushrooms (you know how I feel about that!)
1 cup peeled, chopped potato
1 cup chicken broth
.25 cup dry white wine
.5 tsp dried parsley flakes
.25 tsp pepper
1 bay leaf
2 Tbls cornstarch
2 Tbls water
1 (10.75 oz) can cream of mushroom soup, undiluted
1 cup (4 oz) shredded cheddar cheese
.25 cup sour cream
Pot pie pastry (recipe down below)
1 egg yolk
1 Tbls milk

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 Tbls 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.
Roll half of pot pie pastry to 1/8 inch thickness on a lightly floured surface; fit pastry into an ungreased 2-quart casserole. Spoon chicken mixture into casserole. Roll remaining pastry to 1.8 inch thickness, and place over chicken mixture; trim, seal, and crimp edges. Cut slits in pastry. Combine egg yolk and milk; brush over pastry.
Bake at 400 degrees for 35 minutes or until golden, shielding pastry with aluminum foil during last 5 minutes to prevent excessive browning, if necessary.

Pot Pie Pastry
3 cups all purpose flour
1 tsp salt
1 cup shortening
6 to 8 Tbls cold water

Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle cold water 1 Tbls at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.

*I posted this last night, but forgot that I had to adjust the recipe a little. First of all, the recipe calls for six chicken breast halves, but I only used four. I buy a big bag a Sams, and I don't know if they're bigger than normal, but six would have been way too much. Also, I had to use a bigger casserole dish than it called for because everything wouldn't fit in a 2-quart dish.
I used chicken bouillon cubes for the chicken broth, and I didn't have any white wine, so I just used extra bouillon for that as well.
I replaced the cream of mushroom with cream of chicken because that's what I had here.
I think that was all I had to change. My pot pie pastry was a bit crumbly, so it didn't seal like it was supposed to, but it didn't matter. I turned out fine.
And lastly, don't let the length of the recipe discourage you. I was really worth the time!!