2 c. cooked, chopped chicken breast
1 onion, chopped
4-6 fresh mushrooms, sliced
1 stalk celery, chopped
1/4 tsp. parsley flakes, more if desired
1/4 tsp. dry mustard
1/8 tsp. white pepper
1/8 tsp. black pepper, more if desired
1 tbsp. Worcestershire sauce
1 tbsp. + 1 tsp. cornstarch
1 can cream of mushroom soup
1/2 c. (2 oz.) shredded Swiss cheese
1/2 c. (2 oz.) shredded sharp cheddar cheese
2 tbsp. grated Parmesan cheese
Pastry for double crust pie
2 tbsp. olive oil or butter
2 lg. carrots, sliced
1 c. chicken broth
1/8 tsp. garlic powder
1/4 tsp. chopped chives
1 bay leaf
2 tsp. water
1/2 c. sour cream

Stir chicken and onion in olive oil until onions are transparent. Add mushrooms and next 13 ingredients. Cover and simmer 10 minutes and then remove bay leaf. Combine cornstarch 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, Swiss, cheddar and Parmesan cheeses. Place pastry into 2 1/2 quart shallow casserole. Spoon mixture into prepared pastry. Place remaining pastry on top. Bake at 400 degrees for 30 to 40 minutes or until lightly browned.