Jan's Autumn Chicken Pot Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup plain flour
• 1 teaspoon gingerroot, grated
• 1 teaspoon lemon zest, grated
• 1/2 teaspoon salt
• 1/3 cup butter, softened
• 3 tablespoons water, cold
• 3 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)
• 1 (425 g) can cream of chicken soup
• 1 small onion, diced
• 2 small carrots, diced
• 1/3 cup dried apricot, diced
• 2 small red apples, cored and diced
• 1 tablespoon fresh ginger, minced
• 1 pinch salt and black pepper
• 1/2 teaspoon bon appetit seasoning mix
• 2 tablespoons butter, softened
• 1/4 cup plain flour

Recipe

• 1 dough.
• 2 in large bowl combine flour, ginger, lemon zest and salt.
• 3 with a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
• 4 sprinkle 3 tablespoons of water over the mixture and toss with fork. the dough should be just barely moistened, enough to hold together when formed into a ball. add more water if needed.
• 5 form the dough into a flat disk and wrap in plastic. refrigerate while making the filling.
• 6 preheat oven to 450°f.
• 7 filling.
• 8 in large saucepan over medium heat, melt 2 tablespoons butter. whisk in flour and ginger until smooth.
• 9 reduce heat to low and gradually whisk in chicken soup.
• 10 stir in onions, carrots, apples, apricots, lemon juice and chicken. let simmer for 5 minutes, stirring regularly.
• 11 season with salt and pepper. spoon filling into deep, 10-inch ceramic or glass pie dish.
• 12 notes: i steamed the chicken with some vege-spice sprinkled over and cook for 20minutes.
• 13 i also sometimes use individual as my dd (8) loves to have her own pie.