6 boneless chicken breast (1 inch pieces)
1 onion (chopped)
2 tbsp. butter (melted)
4 fresh mushrooms (sliced)
2 carrots (thin 1 inch strips)
1 stalk celery (chopped)
1 c. chicken broth
1/3 c. white wine
1/4 tsp. parsley
1/4 tsp. chives
1/4 tsp. dry mustard
1/8 tsp. chervil leaves
1/8 tsp. white pepper
1 tbsp. Worcestershire sauce
1 bay leaf
1 tbsp. plus 1 tsp. corn starch
2 tbsp. water
1 (10 3/4 oz.) can of mushroom soup (undiluted)
1/2 c. sour cream
1/2 c. shredded Swiss cheese
1/2 c. shredded Cheddar cheese
2 tbsp. Parmesan cheese
Pastry for double crust

Saute chicken and onion in butter in large skillet for 5 minutes. Add next 14 ingredients. Cover and simmer for 10 minutes. Remove the bay leaf. Combine corn starch and water, stirring until blended; 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 cheeses.

Roll half of pastry to 1/8 inch thick onto a floured surface. Fit into 2 1/2 quart shallow casserole dish. Spoon chicken mixture into the pastry.

Roll remaining pastry to 1/8 inch thick and cut into 1/2 inch strips using a fluted pastry wheel. Arrange in a lattice design over the chicken filling. Bake for 30 to 40 minutes at 400 degrees.