Jan’s Autumn Chicken Pot Pie

Ingredients

• 1 cup Plain flour
• 1 teaspoon ginger root fresh grated
• 1 teaspoon Lemon zest grated
• 1/2 teaspoon Salt
• 1/3 cup Butter softened
• 3 tablespoon Water cold
• 2 cups chicken cooked, chopped (leftover from roast chicken or freshly poached)
• 1 425-gram can cream of chicken soup
• 1 small Onion diced
• 2 small carrots diced
• 1/3 cup Dried Apricots diced
• 2 small Red apples cored and diced
• 1 tablespoon ginger root fresh minced
• pinch Salt and black pepper
• 1/2 teaspoon Vege-spice
• 2 tablespoon Butter
• 1/4 cup Plain flour

Instructions

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 450F
7. In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
8. Reduce heat to low and gradually whisk in chicken soup.
9. Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
10. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.