1/2 c. each of the following vegetables
1/4 c. chopped onion
2 tbsp. butter
1/2 c. softened butter
1 c. sour cream
1 egg
1 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 c. cooked, diced chicken
1 can cream of mushroom soup
1 c. Monterey Jack cheese, grated

Chopped or sliced mushrooms, celery, carrots, cauliflower, broccoli.

Saute vegetables including onion in butter until tender, but crisp. Set aside.

Beat together softened butter, sour cream, egg, flour, salt, baking powder until smooth. Spread in bottom and up sides of greased 9" pie pan. This is the crust. Combine sauteed vegetables with 2 cups chicken and soup. Spoon into prepared crust. Sprinkle top with cheese. Bake at 375 degrees for 30 minutes.