American Pie Council

2018 Professional Entry

 

Moroccan Chicken Pot Pie


Moroccan Chicken Pot Pie
Chicken Pot Pie Category / Andrea Spring Bradenton, FL.

Crust
2 cups flour
2/3 cup shortening
1 1/4 teaspoons salt
1/4 cup ground almonds
5-7 tablespoons ice water
Pinch of saffron

Instructions
Put shortening, flour, saffron, almonds and salt into food processor, turn on and add water until rough ball forms. Roll out dough, enough for pie pan and place in pan. Chill. Reserve rest of dough for top.
Filling
11/2 cups boneless, skinless chicken breast, cut in cubes.
1 teaspoon paprika
1 teaspoon cumin
Juice of one lemon
4 tablespoons butter
1 medium onion, diced
1/2 cup sweet potatoes cubes, par boiled
1/2 cup pitted green olives, cut in half
1/2 cup golden raisins
2 tablespoons flour
1/2 cup chicken stock

Instructions
Mix chicken with spices and lemon, sautee in butter until just done.
Mix with rest of ingredients, cook on medium low for 3-4 minutes. Let cool. Place in crust. Roll out enough dough to cover pie. Pinch sides together. Cut slit in top of pie. Bake at 350 degrees for 30 minutes or until bubbling.