3 lbs. cut up chicken breast, sauteed as for fried chicken
1/2 lb. sm. white boiling onions
1/2 lb. fresh mushrooms, quartered
3 lg. carrots, peeled and sliced

Braise the onions, mushrooms and carrots in the chicken drippings. Add 1/2 stick (1/4 cup) butter to drippings with 1/4 cup flour. Stir and add 1 1/2 cups water or chicken stock. Cook until thickened. Mix with vegetables and chicken and place in 3 quart casserole. Cover with crust and brush with 1 beaten egg.

CRUST:

3/4 c. flour
1/4 c. butter
1/4 tsp. salt
1/4 c. sour cream

Cut with a pastry blender or two knives, the flour, butter and salt until mixture is like small peas. Add the sour cream and form into a ball. Chill 1/2 hour before rolling to cover the casserole.