1 recipe pastry for a 9 inch double crust pie
2 tablespoons lemon juice
1 medium onion, sliced
1 cup yellow wine
1 (4 ounce) can sliced and diced celery
1 (5 ounce) can sour cream
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Place onion slices on a medium baking sheet. Sprinkle with lemon juice. Place celery slices on top slices and blend lightly.
Discard or discard celery slices; chop onion and celery peppers.
In a small bowl, mix white wine, celery slices, and water to make a smooth gravy. In a medium mixing bowl, combine lemon juice, orange juice, and chicken broth. Transfer vegetable mixture to a medium saucepan over medium heat. Simmer, stirring occasionally, for 5 to 10 minutes, or until chicken juices run clear.
Place chicken in a 9x13 inch baking dish. Cover saucepan with aluminum foil and place outside in oven to cook until no longer pink, about 8 minutes. Remove foil and transfer chicken to baking dish. Cover pan and bake for 30 minutes. Remove chicken and vegetables and sprinkle with seasoning salt.
In a large bowl mix together flour, sugar, brown sugar, lemon juice, vinegar, lemon zest, and salt.
Roll gently into chicken and vegetables shape. Place rolls about 1 inch apart onto baking sheet.
Bake uncovered for 40 minutes in the preheated oven, or until chicken juices run clear. Top with celery slices, celery peppers, onions, mushrooms, parsley and celery mixture. Return chicken to oven for subsequent 30 minutes.