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 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
3-4 large tri-colored (purple, orange and yellow) carrots, coined
1 cup imported Kalamata olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose gluten-free flour
1 cup chicken broth
1 frozen gluten-free pie crust, thawed (half of 15-ounce package)
Salt
Pepper
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.
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.