-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 7 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, mix soup, cheese and sour cream in a large bowl, fold into chicken mixture
-Fit pastry in ungreased 9 inch pie pan. Spoon 1/2 chicken mixture into pastry. Repeat for 2nd pie or freeze filling for another time.
-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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