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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
1. Preheat oven to 425°F 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. Melt butter in lg skillet over medium-high heat. Add onion, olives, and raisins. Sauté 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. 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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