Chicken Pot Pie

2 pie crusts (homemade or store bought)
1/2 medium onion, diced
2 T. butter
2 c. chopped cooked chicken
1 can Veg-All
1 can cream of chicken soup
1/2 c. sour cream
salt and pepper

1 egg, beaten

In a small skillet, saute onions in butter until tender.  Pour onions and butter in bowl.  Add chicken, Veg-All, soup, and sour cream.  Season with salt and pepper. 

In a 9-inch deep dish pie plate, put 1 crust down.  Fill with chicken filling.  Top with remaining crust.  Seal edges together and cut slits in top of crust.  Brush with beaten egg. 

Bake at 350 for 45 minutes.