Moroccan Chicken Pot Pie

This chicken pot pie is very simple to make and worth trying if you want to add something new to your repertoire. It’s a little different then a typical pot pie because it uses spices such as paprika, cumin and cinnamon. It also has green olives and raisins instead of peas and carrots.

Moroccan Chicken Pot Pie

Serves 4

1 1/2 pounds boneless skinless chicken breast halves, cut into 1-inch cubes
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Salt and Pepper, to taste
2 tablespoons fresh lemon juice (from 1 large lemon)
1/4 cup butter
1 large onion, thinly sliced
1 medium sized baking potato, peeled and cut into 1-inch cubes
1 cup imported green olives, pitted and coarsely chopped
1/3 cup dark raisins
1/4 cup all-purpose flour
1 1/2 cups low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Directions:

Preheat oven to 425°F.

In a large bowl, combine chicken cubes with paprika, cumin, and cinnamon to coat. Sprinkle with salt and pepper. Add lemon juice and stir to blend.

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

Place only one pie crust over chicken mixture and seal dough edges to rim of dish. Using a small paring knife, cut two slits in the centre of the pie crust. Bake chicken pot pie until crust is golden brown and juices are bubbling thickly, about 40 minutes.