There’s something about potpies that just make you feel warm and fuzzy, and when they’re dotted with golden raisins, olives, parsley and Moroccan-style seasonings, they’re even more special.
How fun and flavorful to combine two classic dishes — potpies and Moroccan-style chicken — into one dish. You’ll love the flavor of this chicken dish with an exotic flair. It’s perfect for a special meal or a weeknight meal with the family.
A golden crust (thank you, prepared pie dough) tops these potpies filled with a rich and flavorful chicken mixture that includes sweet golden raisins, salty black olives, vibrant parsley and a mixture of spices.
Moroccan-style chicken potpies
Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
For the gravy
- 3 tablespoons butter
- 3 cups chicken broth
- 3 – 4 tablespoons all-purpose flour
For the potpies
- 1 pound boneless, skinless chicken breast, pounded thin and cut into strips
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1/4 cup diced white onion
- 3 tablespoons diced black Mediterranean-style olives
- 3 tablespoons golden raisins
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried cinnamon
- 1/4 teaspoon salt, plus extra to season the chicken
- 1/4 teaspoon ground black pepper, plus extra to season the chicken
- 1 egg yolk, beaten
- 1 (9-inch round) prepared pie crust (thawed if frozen)
For the gravy
- To a sauté pan over medium heat, add the butter. When the butter melts, whisk in the flour. It will likely clump together, but that is OK. Continue to whisk the mixture for about 45 seconds.
- A little at a time, add the chicken stock, whisking as you go until incorporated. Continue to heat (without bringing it to a boil) until thickened. Remove from the heat, and set aside.
For the potpies
- Heat the oven to 450 degrees F. Lightly spray 4 (7-ounce) baking dishes with nonstick cooking spray. Line a baking sheet with aluminum foil, and set it aside.
- Season the chicken pieces with a bit of salt and pepper. To a large skillet, add the oil. When the oil is hot, add the chicken, and cook until done. This should take 3 – 4 minutes, turning once. The chicken should be lightly golden. Remove from the heat, transfer to a plate, and set aside. When cool to the touch, cut into small pieces.
- To a clean skillet, add the butter. When the butter is hot, add the onion, and cook for approximately 3 minutes or until it begins to soften. Add the raisins, olives and parsley, along with the cumin, turmeric, cinnamon, salt and black pepper. Mix to combine. Cook for just a few minutes, then add the gravy and the cooked chicken.
- Stir the mixture to combine, and cook for just a few minutes. Remove from the heat.
- Unroll the pie dough on a clean, flat work surface. You will need to cut out rounds just slightly larger than the tops of the baking dishes. You may need to gather up the scraps and roll them out to complete the rounds. If you have any small pieces of excess dough, you can cut out several leaf shapes to use as a decorative topping.
- Evenly divide the chicken among the baking dishes, filling them 3/4 of the way full.
- Place 1 dough round over each baking dish, crimping them all the way around.
- Add a tablespoon of water to the egg yolk, and mix to combine. Brush the mixture lightly over the top of each potpie.
- Use a sharp knife to cut 2 small vents into the tops of the dough. If you are using the excess dough as a design, lightly press over the top of each potpie, and gently brush with the egg mixture.
- Cook for 20 minutes or until the tops are golden brown. Halfway through cooking, check on the edges of the potpies. If they are cooking too quickly, place a strip of aluminum foil all around the edges to keep them from burning as they continue to cook.
- Remove from the oven, and allow to cool. The insides will remain hot, so enjoy them carefully.
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