This dish combines a single crust pot pie with the flavors of a classic Moroccan chicken tagine. The warm spices and savory filling will be a new favorite at your gatherings!
1 medium onion, sliced
3 garlic cloves, minced
3 tbsp olive oil
1 lb chicken breast, sliced
1/2 tsp ground ginger
1 tsp cumin
1/2 tsp turmeric
1 tsp paprika
1 cinnamon stick
1 cup Lindsay Crafted Green Ripe Pitted Olives
1 large preserved lemon, skin sliced into strips
1 cup chicken stock
1 tbsp cornstarch
1 tsp salt, or to taste
Pepper, to taste
1 sheet puff pastry
1 egg beaten with 1 tbsp of milk
Begin by sautéing the onion and garlic in olive oil until the onion is lightly golden. Add in the chicken breast strips and cook until all the liquid evaporates and the chicken is cooked through. Add in the powdered spices, the olives, and the preserved lemon strips and mix well. Add the chicken stock, cornstarch, and cinnamon stick and mix, then simmer on medium low heat for 20 minutes.
While the pot pie filling is simmering, roll out your puff pastry and cut an 11 inch round by using a plate to help cut around the dough.
Remove the cinnamon stick then transfer your filling to a 9 inch baking dish, then lay the puff pastry round over it. Brush the puff pastry with the egg wash on top, as well as under the bottom where the pastry overhangs. Press the overhanging pastry to the sides of the baking dish and make sure it is secure. Make four slits at the top to let steam escape.
Bake the pot pie at 375F for 45 minutes or until the top is golden. Serve warm with a sprinkle of cilantro over top.
