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.