Dinner

Moroccan Chicken Pot Pie is for Dinner.

Moroccan Chicken Pot Pie takes 20 minutes to prepare.

Moroccan Chicken Pot Pie takes 20 minutes to cook.

Moroccan Chicken Pot Pie makes 6 servings.

The ingredients for Moroccan Chicken Pot Pie are:

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)

Here is how you make Moroccan Chicken Pot Pie:

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. Saut? 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.Number of Servings: 6Recipe submitted by SparkPeople user RONNA_37.

The nutritional information for Moroccan Chicken Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 338.7

• Total Fat: 16.6 g
• Cholesterol: 70.6 mg
• Sodium: 705.6 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 2.0 g
• Protein: 25.5 g