6 boneless chicken breast halves, skinned and cut into 1 inch pieces
1 med. onion
2 tbsp. butter, melted
1 (3 oz.) jar sliced mushrooms, drained
2 lg. carrots, cut into 1 inch strips
1 stalk celery, chopped
1 c. chicken broth
1/3 c. dry white wine
1/4 tsp. parsley flakes
1/4 tsp. chopped chives
1/4 tsp. dry mustard
1/8 tsp. chervil leaves
1/8 tsp. white or black pepper
1 tbsp. Worcestershire sauce
1 bay leaf
1 tbsp. plus 1 tsp. cornstarch
2 tbsp. water
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/2 c. sour cream
1/2 c. (2 oz.) shredded Swiss cheese
1/2 c. (2 oz.) shredded cheddar cheese
2 tbsp. grated Parmesan cheese
Pastry for double crust pie

Saute chicken and onion in butter in large skillet 5 minutes. Add the next 13 ingredients. Cover and simmer 10 minutes; then remove bay leaf. Combine cornstarch and water, blending well; stir into chicken mixture and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and stir in soup, sour cream, and 3 cheeses. Roll half of pastry to 1/8 inch thickness and fit into a 2 1/2 quart shallow casserole dish. Spoon chicken mixture into prepared pastry. Roll remaining pastry to 1/8 inch thickness and place on top of chicken mixture, moistening edges of pastry to seal. Score pastry several times. Bake at 400 degrees for 30 to 40 minutes, or until lightly browned. Serves 6.