Moroccan Chicken Pot Pie

Name: Moroccan Chicken Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 pie
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 tsp paprika; 1 tsp ground cumin; 0.25 tsp ground cinnamon; 1 lemon; 3 tbsp butter; 1 large onion; 1 cup imported green olives; 0.333 cup golden raisin; 2 tbsp all-purpose flour; 1 cup low sodium chicken broth; 1 refrigerated pie crust

Chicken, lemon and imported green olives baked in the oven and spiced with paprika and cumin.

40 min · Serves 1 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: easy

1
Preheat oven to 425°F Mix chicken,paprika, cumin, and cinnamon in large bowl to coat. Season 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.
2
Melt butter in lg skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture _ 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.
3
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.
20 min