1 unbaked 9 in. pie crust (add 1/8 tsp. onion salt and garlic salt to flour)
3 tbsp. butter
1 sm. onion, diced
1 or 2 carrots, cooked and diced
2 or 3 med. russet potatoes, cooked and shredded
2 green onion tops, chopped
1 1/2 c. dairy sour cream
1 (10 1/2 oz.) can condensed cream of chicken soup
4 oz. (1 c.) shredded sharp Cheddar cheese
1/2 tsp. salt
1/8 tsp. white pepper
3/4 c. chopped cooked chicken or turkey breast

Heat oven to 425 degrees. Melt butter in small saucepan. Add onion. Cook until tender. Add carrots. Saute one or two minutes. Place potatoes in large bowl. Add sauteed mixture and onion tops.

Combine sour cream and soup in small bowl. Add to potato mixture along with cheese, salt and pepper and chicken. Spoon into unbaked pie shell. Moisten pastry edge with water.

Cover with top crust. Fold top crust under bottom crust and flute edges. Bake at 425 degrees for 20 to 25 minutes or until crust is golden brown. Cut into wedges and serve.