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Moroccan Chicken Pot Pie

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Ingredients

Adjust Servings:
1 1/2 lbs boneless skinless chicken breasts, 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 raisin
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Nutritional information

372.6
Calories
161 g
Calories From Fat
18 g
Total Fat
6.8 g
Saturated Fat
81.1 mg
Cholesterol
614.1 mg
Sodium
24.9 g
Carbs
2.8 g
Dietary Fiber
7 g
Sugars
29.3 g
Protein
191g
Serving Size

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Moroccan Chicken Pot Pie

Features:
    Cuisine:

    posting for ZWT

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Moroccan Chicken Pot Pie, posting for ZWT, posting for ZWT


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    Steps

    1
    Done

    Preheat Oven to 425f Mix Chicken ,Paprika, Cumin, and Cinnamon in Large Bowl to Coat. Season 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.

    2
    Done

    Melt Butter in Lg Skillet Over Medium-High Heat. Add Onion, Olives, and Raisins. Saut Until Onion Is Almost Tender, About 4 Minutes. Add Chicken Mixture 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.

    3
    Done

    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.

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    Noah Evans

    Cocktail creator blending and shaking up delicious drinks that are full of flavor.

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