Moroccan Chicken Pot Pie Adapted From Bon Appetit Recipes

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BISTEEYA OR MOROCCAN CHICKEN PIE



Bisteeya or Moroccan Chicken Pie image

This will break your mouth as they say down south. Its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!

Provided by Recipe Baroness

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

14 tablespoons butter
3 1/2 lbs whole chickens, cut up into 4 pieces skin removed
1 large onion, minced
salt and pepper
3 3/4 teaspoons cinnamon
1 1/2 teaspoons ginger
1 1/4 teaspoons cumin
1/4 teaspoon cayenne
1/2 teaspoon saffron thread
1/2 teaspoon turmeric
1/4 cup chicken stock
4 eggs, lightly beaten
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 cup blanched almond (whole)
4 tablespoons powdered sugar
3/4 lb phyllo dough

Steps:

  • In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
  • simmer gently, covered, until the chicken is cooked, 45 minutes.
  • remove the chicken from the sauce and let it cool.
  • remove all the bones and tear the chicken into 1 inch pieces.
  • bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
  • add the chicken, cilantro, parsley, salt and pepper and mix well.
  • Preheat oven to 375°F.
  • Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
  • Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
  • set aside and reserve the rest of the cinnamon sugar for a garnish.
  • Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
  • place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
  • brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
  • spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
  • Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
  • then continue adding 7 more sheets of phyllo to the pie as your did before.
  • tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
  • place in 375F oven and bake until golden brown and flaky, about 20 minutes.
  • sprinkle the garnishing cinnamon and sugar over top.

Nutrition Facts : Calories 1515.7, Fat 110.4, SaturatedFat 41.5, Cholesterol 480.5, Sodium 1046.1, Carbohydrate 67.3, Fiber 7.5, Sugar 11.8, Protein 65.7

MOROCCAN CHICKEN POT PIE



Moroccan Chicken Pot Pie image

Make and share this Moroccan Chicken Pot Pie recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Moroccan

Time 40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 372.6, Fat 18, SaturatedFat 6.8, Cholesterol 81.1, Sodium 614.1, Carbohydrate 24.9, Fiber 2.8, Sugar 7, Protein 29.3

CHICKEN POT PIE FROM BON APPETIT



Chicken Pot Pie from Bon Appetit image

This recipe originally called for a scratch crust. I substitute a Pillsbury crust. A pre-roasted rotisserie chicken from the grocery deli could be used in a pinch, too.

Provided by KathyP53

Categories     Pot Pie

Time 4h

Yield 6 serving(s)

Number Of Ingredients 23

2 cups peeled coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 (3 lb) whole chickens
4 celery ribs, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tablespoon kosher salt
1 teaspoon whole black peppercorn
1 tablespoon tomato paste
2 tablespoons dried shiitake mushrooms
1 cup of 1/2-inchslices peeled carrot
1 cup frozen peas, thawed
1/2 cup unsalted butter
3/4 cup all-purpose flour
6 fresh sage leaves
4 fresh thyme sprigs
2 sprigs rosemary
1 cup button mushroom, halved
1 cup sliced fingerling potato (cut in 1/4-inch slices)
1 egg, lightly beaten
coarse sea salt
coarsely ground fresh black pepper

Steps:

  • Chicken:.
  • Preheat oven to 400 degrees.
  • Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes. Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
  • Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes.
  • Fillling:.
  • Place dried mushrooms in a small bowl and cover with 1 cup of hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
  • In a large, heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer mushrooms to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
  • Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. Can be made one day ahead. chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
  • Preheat oven to 400 degrees. Spoon filling into an 11x8x2" or a 2 1/2 quart round baking dish. Top with pastry, pinching edges to seal. Cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper.
  • Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

Nutrition Facts : Calories 624.5, Fat 39.9, SaturatedFat 16.7, Cholesterol 178.6, Sodium 1393.8, Carbohydrate 28.3, Fiber 4.6, Sugar 7.3, Protein 30.9

MOROCCAN CHICKEN PIE



Moroccan Chicken Pie image

Deli rotisserie chicken cuts down the prep time for this tasty dinner pie, while turmeric and cinnamon add rich flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 large onion, chopped (1 cup)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
2 tablespoons Gold Medal™ all-purpose flour
1 cup reduced-sodium chicken broth
1/3 cup raisins
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
16 sheets frozen phyllo (filo) pastry (14x9 inch), thawed
Cooking spray
1/2 cup slivered almonds, finely ground

Steps:

  • Heat oven to 350°F. Lightly spray 9-inch glass pie plate with cooking spray.
  • In 10-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 to 6 minutes, stirring occasionally, until softened and lightly browned. Stir in cinnamon and turmeric. Stir in flour; cook 1 minute, stirring constantly. Slowly stir in broth. Add raisins. Heat to boiling; boil gently 1 minute, stirring occasionally. In large bowl, stir together onion mixture, chicken, cilantro, salt and pepper.
  • Place phyllo sheets on work surface; cover with clean damp towel. Place 1 phyllo sheet in bottom and up side of pie plate, allowing excess phyllo to extend over edge. Lightly spray with cooking spray; sprinkle with 1 1/2 teaspoons of the ground almonds. Repeat layers, using 7 more phyllo sheets and alternating position of sheets to cover bottom and side of pie plate.
  • Spoon chicken mixture into pastry-lined plate. Using kitchen scissors, cut excess phyllo from edges. Layer with remaining 8 phyllo sheets, spraying each with cooking spray and sprinkling with almonds. Fold excess phyllo under to form rustic crust edge.
  • Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

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