Ingredients
CRUST:1/2 cup butter, softened1 cup sour cream1 large egg1 cup all-purpose flour1 teaspoon baking powder1 teaspoon salt1 teaspoon dried sageFILLING:1/2 cup each chopped carrots, green pepper, sweet red pepper and onion1/2 cup sliced fresh mushrooms2 tablespoons butter2 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup shredded cheddar cheese
Preparation
In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate.
For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese.
Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.
