1/2 c. soft butter
8 oz. sour cream
1 egg
1 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
1/2 to 1 tsp. ground thyme or sage
1/2 to 1 c. shredded cheese

FILLING:

1/2 c. shredded carrots
1/2 c. chopped onion
1/2 c. chopped green peppers and/or celery
1/4 c. drained chopped pimento
2 tbsp. butter
2 c. cooked cubed chicken
1 can cream of chicken soup
1/2 c. chopped drained mushrooms (optional)

Make crust first. Combine butter, sour cream, and egg. Beat at medium speed until smooth. Add flour, salt, baking powder, and thyme. Blend at low speed until thoroughly mixed. In a 9 inch pie pan, 1 1/2 inches deep (ungreased) spread evenly over bottom and up sides to 1 inch of rim. Spoon filling into crust; sprinkle with cheese. Bake at 400 degrees for 25-30 minutes until crust is golden brown. Let stand for at least 10 minutes before cutting.

Filling: In a large fry pan, saute carrots, onions, and pepper in butter until tender. Remove from heat; add chicken, soup, mushrooms, and pimento. Mix well.