Jan's Autumn Chicken Pot Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
A Hearty Dish for a Cold Day Ingredients:
1 cup plain flour |
1 teaspoon gingerroot, grated |
1 teaspoon lemon zest, grated |
1/2 teaspoon salt |
1/3 cup butter, softened |
3 tablespoons water, cold |
3 cups cooked chicken, chopped (leftover from roast chicken or freshly poached) |
1 (425 g) can cream of chicken soup |
1 small onion, diced |
2 small carrots, diced |
1/3 cup dried apricot, diced |
2 small red apples, cored and diced |
1 tablespoon fresh ginger, minced |
1 pinch salt and black pepper |
1/2 teaspoon bon appetit seasoning mix |
2 tablespoons butter, softened |
1/4 cup plain flour |
Directions:
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 450°F.
7. FILLING.
8. In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
9. Reduce heat to low and gradually whisk in chicken soup.
10. Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
11. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
12. notes: I steamed the chicken with some Vege-spice sprinkled over and cook for 20minutes.
13. I also sometimes use individual as my DD (8) loves to have her own pie.
|
|