*Cook chicken and onion in butter in a large skillet over med high heat, stirring constantly, until chicken in browned and onion is tender. Stir in celery and next 8 ingredients. Bring to a boil, cover, reduce heat and simmer 15 min. Discard bay leaf. *Combine cornstarch and 2 tbsp water stirring until smooth, add to chicken mixture. Bring to a boil over med heat stirring constantly. Remove from heat, stir in sou, cheese and sour cream. * Fit astry in an ungreased 9 inch pie pan. Spoon chicken mixture into pastry. Cover with 2nd crust, seal edges, cut slits to vent. Combine egg yolk and milk, brush over pastry. *Bake at 40 for 35 min.
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