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.
I steamed the chicken with some Vege-spice sprinkled over and cook for 20minutes
I also sometimes use individual as my DD (8) loves to have her own pie
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 4|
|Calories from Fat: 410 (54%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 147.4mg||45 %|
|Sodium 1086.8mg||37 %|
|Potassium 587.8mg||15 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 54g|
|Protein 28.6g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 755
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