1 lb. new potatoes
4 tbsp. butter
2 med. onions, diced
1 pkg. (10 oz.) frozen chopped broccoli
1 pkg. (10 oz.) frozen mixed vegetables
Salt and pepper to taste
1/4 c. Parmesan cheese
3 tsp. cornstarch
1 can jellied cranberry sauce (8 oz.)
2 c. cooked chicken, cut in thin pieces
Nutmeg
Sage
Pie crust

Parboil potatoes just until tender, then peel and slice. Melt butter, add onions and cook gently, stirring until transparent.

Defrost frozen vegetables and squeeze to remove excess moisture by placing in a clean kitchen towel. Do not mix together.

Butter a 10 inch pie plate. Combine potatoes and 1/4 of sauteed onion, season with salt and pepper and spread in a layer in pie plate. Sprinkle with Parmesan cheese.

Combine broccoli with 1 tsp. cornstarch and another 1/4 of the onion mixture and spread over potatoes. Add layer of sliced cranberry sauce.

Toss chicken pieces with 1 tsp. cornstarch, 1/4 of the onion mixture and pinch of nutmeg. Spread over cranberry sauce.

Toss mixed vegetables with remaining cornstarch and onion mixture, salt and pepper and a pinch of sage. Spread over chicken mixture. Top with vented pie crust. Brush top with egg beaten with water. Bake at 425 degrees until golden about 35 minutes. Let stand 20-25 minutes. Cut into wedges to serve.