MOROCCAN CHICKEN POT PIE (ADAPTED FROM BON APPETIT)

MOROCCAN CHICKEN POT PIE (ADAPTED FROM BON APPETIT) image

Yield 6 Servings

Number Of Ingredients 15

1 1/2 pounds skinless boneless chicken breasts or thighs, cut into 1-inch cubes
1 cup chopped celery
1 cup chopped carrots
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 lemon
3 tablespoons best quality butter
1 large onion, cut into 1/2 inch cubes
1 cup imported green olives, pitted and coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup low-salt chicken broth
2 packets Savory Choice liquid turkey broth concentrate (They carry this at most regular grocery stores like Vons as well as Whole Foods and Surfas).
1 refrigerated pie crust

Steps:

Preheat oven to 425 degrees. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle generously with salt and pepper. Add juice from one half lemon. Melt butter in large skillet over medium-high heat. Add onion, celery, carrots, olives, and raisins. Saute until onion is almost tender, about 8 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and turkey concentrate and bring to a boil, stirring occasionally. Transfer filling to 9-inch diameter pie pan. Place pie crust over dish and seal dough to rim of dish. Using a fork, pierce the pie crust in a number of places. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

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