Jan's Autumn Chicken Pot Pie

Jan's Autumn Chicken Pot Pie Ingredients

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

Instructions for Jan's Autumn Chicken Pot Pie

DOUGH
In large bowl combine flour, ginger, lemon zest and salt.

With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.

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.

Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.

Preheat oven to 450F

In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.

Reduce heat to low and gradually whisk in chicken soup.

Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.

Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.







Main Ingredient: ChickenCuisine: English

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