Chicken Pot Pie

1 can cream of chicken soup (fat free works!)

1/4 - 1/2 cup sour cream

1/2 stick butter

1 tsp chicken bouillon

2 cups chicken, cooked & diced

1/2 cup peas (canned or frozen)

3/4 cup sliced carrots, cooked al dente

1/2 tsp salt

1/4 tsp pepper

1 recipe pie dough (recipe follows)

In a medium saucepan, combine soup, sour cream, butter, bouillon, and seasonings.

Heat through, stirring to combine

Add chicken and vegetables. Simmer about 5 minutes.

Pour into a dish lined with 1/2 the pie dough.

Cover top with remaining dough. Seal the edges, and poke a few holes in the top.

Bake at 375 35-40 minutes, or until crust is browned and filling is bubbly.

Pie Dough (pate brise)

2 1/2 cups flour

1 tsp salt

1 tsp sugar

2 sticks COLD butter, cut into chunks

1/4 - 1/2 cup ice cold water

Place flour, salt, and sugar in food processor. Drop in cubed butter.

Pulse until butter is chopped into small, pea-sized pieces.

With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Divide in half, roll out on floured surface.