Update my dinner status, I'm making this tonight.
24 chefs marked this as Favorite
4 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- Dough
- 1 cup plain flour
- 1 teaspoon ginger root grated
- 1 teaspoon Lemon zest grated
- 1/2 teaspoon Salt
- 1/3 cup Butter softened
- 3 tablespoon Water cold
- Filling
- 3 cup 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
- 1 pinch Salt and black pepper
- 1/2 teaspoon Vege-spice
- 2 tablespoon Butter softened
- 1/4 cup plain flour
Preparation
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
FILLING
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.
