0326.Moroccan Chicken Pot Pie

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Moroccan Chicken Pot Pie

Published 8:35am Wednesday, March 27, 2013 Updated 8:39am Wednesday, March 27, 2013


Although we set out to make the Moroccan-influenced chicken pot pie recipe that follows this article, we ended up with something a bit different. When we began to cook we realized we had almost none of the main ingredients; I know, bad planning. Fortunately,  this recipe is adaptable.

We were out of chicken. But deep in the freezer we found some lamb stew meat, not nearly as much as the recipe required. So before we browned the lamb, we cubed up enough new potatoes to make up the difference and fried them crisp before sprinkling them with cumin, pepper and a little cinnamon.

We also threw in a couple of big handfuls of dried currants because we had them in the pantry and they seemed Moroccan. If they’re not, we don’t want to know.

We have made pot pies in a variety of formats, from one big pie to a half-dozen single-serving size pies. We make the crusts from whatever is at hand, whether that’s filo dough or ready-to-cook pie crusts. In the example pictured here it was just the two of us for supper, so we lined medium-size ramekins with pie crust, pre-baked, then filled the ramikins and put a disk of crust on top. Remember to punch some holes in the crust before pre-baking and, if you have them, put in some pie weights.

There was plenty of extra filling, which we refrigerated and served with couscous the next day.

The bottom line is that pot pie is a pretty flexible dish, so it’s a safe bet this will turn out nicely whether or not you follow the recipe – which we found on epicurious.com — to the letter.
Moroccan Chicken Pot Pie
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
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle 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.

Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and 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.

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.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/240752

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