1 pie crust, ready made (not baked kind)
1 c. chopped onion
1 med. potato peeled and diced
1/4 c. water
1 can cream of chicken soup
1/3 c. milk
1/3 c. Parmesan cheese
1 tbsp. lemon juice
3/4 tsp. dill
1/4 tsp. pepper
1 (16 oz.) pkg. frozen veggies
1 (9 oz.) can chicken, drained
1 beaten egg

Cook onion and potato in skillet in water about 7 minutes, drain, stir in soup, milk, cheese, lemon juice, dill and pepper. Cook and stir until bubbly; stir in veggies and chicken, spoon into 2 quart casserole.

Cover casserole with pie crust, trim to 1/2 inch around, turn under and flute along edge, brush with beaten egg, make 1 inch slits near center. Bake at 400 degrees for 40 to 45 minutes until crust is golden brown.