from Laura Varner (with some adaptation)
1 chicken breast, cooked and chopped
3 potatoes, cubed and boiled
1 bag (12-16 oz.) frozen mixed vegetables
4 oz. sour cream
1 can cream of chicken soup
1/2 tsp. curry powder
1/2 tsp. salt
double pie crust
Combine all ingredients in a large bowl. Stir well. Place half of pie crust in pie plate. Fill with mixture and top with other half of pie crust. Trim and crimp crust. Glaze with beaten egg white. Bake 1 hour at 350*.
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