moroccan chicken pot pie

[aargnzarf]

This pot pie provides that comfort food feel but was a little fun and different. I can't comment on the exact proportions on this recipe, but the concept is fun and tasty.

I made a couple of monor substitutions (and didn't measure everything) because I was trying to save some money and it's pot pie...not rocket science. :] The big one was using turkey that was leftover from one I roasted. I had shredded all the leftover meat, frozen it on a tray, then packed the pieces in mason jars which were stored in the freezer. Instead of stock I used the drippings from a chicken which I had saved and thrown in the freezer for a rainy day.

I put a whole wheat crust from Whole Foods on the top and bottom of the pie. I would have made my own but I was in a bind trying to get ready to leave for Florida for a week, so frozen pie crusts ahoy! I think the filling to pie ratio might have been a little off, and I might only do one crust the next time. If you like your pie with lots of crust do top and bottom.

Bon Appétit | December 2007

Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins.

Prep: 30 minutes; Total: 50 minutes

Servings: Makes 6 to 8 servings
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Ingredients
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)
Preparation
Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.

Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.

Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

[Jared]

it's pot pie...not rocket science. :]

haha, that's funny. it sounds very tasty.

[Battersby]

Very nice. I remember if I am not at wrong, when I was a child, my father's sister used
to make some stuff like this and we all cousins enjoyed it. But that was not in a same manner.
thanks for sharing.