Mantra: <em>I enjoy cooking!</em>
<p style="text-align: center;">*Anti-oxidant, *Heart health, *Brain health</p> data-pin-do=)
Moroccan Chicken Pot Pie
February 16, 2017
This ain't your normal pot pie. Oh no! We have aromoatic spices including Cinnamon, Cumin and Paprika that blend nicely with the smooth creamy texture of the olives creating a heart healthy filling dish that is delicious. You'll have a hard time saying no to just one piece. 🙂
Mantra: I enjoy cooking!
*Anti-oxidant, *Heart health, *Brain health
- Prep: 25 mins
- Cook: 20 mins
- Yields: 6-8 Servings
Ingredients
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
1 large onion, cut into 1/2-inch cubes
3-4 large tri-colored (purple, orange and yellow) carrots, coined
1 cup imported Kalamata olives, pitted, coarsely chopped
2 tablespoons all purpose gluten-free flour
1 frozen gluten-free pie crust, thawed (half of 15-ounce package)
Directions
1Preheat oven to 425°F.
2In a large bowl, mix chicken cubes with paprika, cumin, and cinnamon to coat.
3Sprinkle chicken generously with salt and pepper.
4Cut lemon in half; remove seeds. Squeeze the juice from the lemon to measure 2 tablespoons.
5Add to chicken mixture; stir to blend.
6In a cast iron or large skillet, melt butter over medium-high heat.
7Add onion, carrots, olives, and raisins. Sauté until onion is almost tender, about 4 minutes.
8Add chicken mixture and stir 1 minute.
9Sprinkle gluten-free flour over; stir 1 minute.
10Add broth and bring to boil, stirring occasionally.
11Transfer filling to 9-inch-diameter deep-dish glass pie dish.
12Place pie crust over dish and seal dough edges to rim of dish.
13Using small paring knife, cut several slits in pie crust.
14Sprinkle a bit of paprika and cinnamon over the pie crust.
15Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
This dish was inspired by the Morccan Chicken Pot Pie by Epicurious. I've changed up a couple of the ingredients to fit my taste and liking.
I love adding carrots to this recipe to up the anti-oxidants. I find the purple, orange and yellow carrots beautifully appetizing to the eye. The original recipe calls for green olives, and I just never happen to have green but Kalamata (pitted) and these taste awesome.
The gluten free pie crust I have found at Whole Foods. Wholly Wholesome makes a great one in the freezer section. *Be aware that it is a lot harder to work with than normal pie crust. I end up having to peel it out of the tin and patch it on to the filling, but non the less, it bakes up with a bit of a sweet taste and complements the dish really well.