Recipe: A Twist on Pot Pie, Make it Moroccan

Moroccan Chicken Pot Pie

With kids doing something each night, life has become so stressful. So organization and prep is the key to decreasing my stress. I’m trying to be so organized these days and plan meals that I can make ahead or at least do the prep work for ahead of time. One dish meals are best for my sanity.

On Sundays I plan the meals and shop by Monday for the week. This past week, I roasted 2 chickens. On Monday we ate roasted chicken for dinner and had leftovers. I used that meat for this dish below and I still have the meat from the other roasted chicken that I put in the freezer for something next week. I haven’t decided what yet.

Here is a recipe I found in the Bon Appetit, Dec. 2007 issue and it sounded pretty interesting. I did make some changes because the original recipe had cumin and my husband can’t eat cumin. Also I wanted more color and texture in the dish and a little kick so I added the Tapatio sauce, apricots, marjoram, and artichokes. The pot pie was a huge hit with my family much to my huge relief. So I can now put it in my bag of tricks for another time.

On to the recipe for Moroccan Chicken Pot Pie

Ingredients:
1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
1 teaspoon smoked paprika
1 teaspoon marjoram
1/4 teaspoon ground cinnamon
11/2 teaspoons of Tapatio or Tabasco hot sauce
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup of quartered artichoke hearts (I use frozen from Trader Joes)
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
1/3 cup chopped dried apricots
2 tablespoons all purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Directions:
Preheat oven to 425°F. Mix chicken cubes with paprika, marjoram, 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. Add Tapatio sauce; stir to blend.
Melt butter in large skillet over medium-high heat. Add onion, olives, apricots, artichokes 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.

Source: Mostly the Bon Appetit Dec. 2007 recipe with some substitutions