Made this a while ago back when our summer hadn't yet started, and finally getting around to blogging it now! Traditional chicken pot pie takes a turn into the east with spicy earthiness from cumin and clove and irresistable sweetness from currants and carrots. This is something different to change up the usual hearty pot pie that will satisfy your travel cravings on a colder day. Enjoy it!
Moroccan Chicken Pot Pie
2 chicken breasts (bone out, skin on perferably)
salt and freshly ground black pepper
moroccan spice blend (recipe follows)
1 Tbsp olive oil
1 large carrot, chopped small
1 celery stalk, chopped small
1 small white onion, chopped small
4 cloves garlic, minced
1 bay leaf
1/4 cup drained and rinsed chickpeas from a can
1.5 cups chicken stock or broth
2 Tbsp dried currants
2 Tbsp finely chopped scallion
1 Tbsp chopped cilantro
1 Tbsp chopped mint
1 tsp orange zest
1 tsp corn starch + 1 tsp water mixed together to form slurry
basic pie crust (recipe follows)
1 egg, lightly beaten for eggwash
sea salt for garnish (optional)
Preheat oven to 350 degrees. Season the chicken with salt and pepper and some of the spice blend to taste. Bake in oven uncovered until cooked through, about 15 minutes. If it's not cooked all the way through don't worry -- it will finish cooking in the sauce soon.
Meanwhile, heat the olive oil in a pot or large saute pan. Saute the carrots, celery, and onion until softened on medium heat, about 10 minutes. Add the garlic and bay leaf and cook another minute. Add the chickpeas and then the stock and bring to a simmer. At this point the chicken should be out of the oven; take the chicken and either chop it into bite-sized pieces or shred it with a fork, then add the chicken into the vegetable mixture. Add the currants and cook for at least 10 minutes with a lid on for flavors to combine. Taste and adjust seasonings with more spice blend and salt and pepper to taste. Take off the heat and add the scallion, cilantro, mint, and orange zest and mix to combine. Add the slurry to thicken the sauce into a gravy and let cool while you prepare the dough.
When dough is ready to be used, portion out the pot pie filling into two oven-proof bowls. Roll out the two dough balls into disks large enough to cover the surface area of your bowls with room for hang-over. Add the dough on top and crimp the overlapping dough along the sides. Brush with egg wash or cream and season top with more sea salt if desired.
Bake in 350 degree oven for 40 minutes or until crust is golden. Serve hot.
Basic Pie Dough for 2 Pot Pies
2 cups all purpose flour
1 stick COLD unsalted butter, cut into cubes
4 Tbsp ice water
pinch of salt
Add the flour, butter, and salt into the bowl of a food processor. Pulse to incorporate the butter into the flour, until it's the size of peas. With the processor on, add the water and pulse until the dough comes together into a ball. Take out and lay onto a floured working surface. Cut the ball into two equal parts and roll each part into a ball. Cover with plastic wrap and refridgerate at least 30 minutes for dough to set. When ready to use, simply unwrap one ball at a time and roll out to desired thickness on a floured working surface.
The Enchanted Spoon Moroccan Spice Blend
3 Tbsp whole cardamom pods
1 tsp black peppercorns
1 Tbsp saffron threads
1 Tbsp whole coriander seeds
2 Tbsp ground cumin
2 Tbsp ground ginger
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
1 Tbsp ground allspice
1 tsp turmeric
1 tsp ground clove
1 tsp ground cayenne pepper
Place the cardamom, peppercorns, saffron and coriander in a saute pan and heat on low until becomes fragrant. Transfer to a spice blender and blend until ground. Transfer to a bowl and add the rest of the ingredients while the processed ones are still warm. Mix to combine.
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