Savory-Crust Chicken Pie

Name: Savory-Crust Chicken Pie
Ingredients: 1/2 cup butter, softened; 1 cup sour cream; 1 large egg; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon dried sage; 1/2 cup each chopped carrots, green pepper, sweet red pepper and onion; 1/2 cup sliced fresh mushrooms; 2 tablespoons butter; 2 cups cubed cooked chicken; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/2 cup shredded cheddar cheese

13 ingredients

3 steps

Ingredients

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese

Directions

1

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.
2

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.
3

Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.