Bigger’s Not Always Better

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Moroccan Chicken Pot Pie

Poultry & Pork • Tags: , , , ,

You can interpret the big versus small debate however you choose, but there’s nothing wrong with the smaller side of the spectrum.  Ask  all of the people who make mini bundt cakes, mini muffins, mini pound cakes and mini cupcakes.  The last mini treats here were a few batches of Apple Pie Cupcakes for Stir It 28.  If something is small, you can pop it into your mouth in one bite–two if you’d like to give off an air of restraint.  In an effort to stay true to our love for pot pie, this attempt to make a savory serving for one was the most fitting way to have your pie and eat it too.

Up to this point, there has been a nice helping of large pot pies on this site, but today, you’re looking at the baby version. Making individual portions of any dish always has an endearing quality to it. Each person has their own serving, there are less fights over seconds, and it’s cute. Plus, you can usually make a large number of the servings, chill or freeze them and then heat as needed. Here is a pot pie that features the sweet and smokey flavors of Moroccan food in every bite. Plump raisins and apricots mix with tender chicken and fresh cilantro to create a very warming meal.

Moroccan Chicken Pot Pie – Serves 4
Dough (inspired by Simply Recipes)
2 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
Zest of 1 orange
1/2 teaspoon ground cinnamon
3/4 cup butter, chilled and cubed
1/2 cup shortening
6-8 tablespoons ice water

3 boneless, skinless chicken thighs, cut into 1″ pieces
2 tablespoons flour
1 tablespoon kosher salt
2 tablespoons ground cumin
2 tablespoons ground paprika
2 tablespoons sunflower oil
1/2 small onion, diced
1 stalk celery, sliced
1 large carrot, sliced
2 cloves garlic, minced
1 small eggplant, cubed
1 cinnamon stick
14 ounces chicken broth
1 tablespoon cornstarch
1/4 cup raisins
1/4 cup dried apricots, sliced
1/4 cup slivered almonds
3 tablespoons fresh cilantro, chopped
2 tablespoons milk

1. Toss the chicken with the flour, cumin, salt and paprika. Add the sunflower oil to a deep, wide pan. When hot, add the chicken and cook until no longer pink on the outside, approximately 2-3 minutes. Remove from the pan and set aside.

2. Add the celery, carrots, onion and garlic to the pan with a bit more sunflower oil if necessary. Cook until the onions begin to turn translucent, approximately 3-4 minutes. Add the chicken and cinnamon stick to the pan.

3. While veggies and meat cook, whisk the cornstarch into the broth, then pour over the chicken. Add the raisins and apricots, stir well and bring to a low boil. Once boiling, reduce to a simmer and cover. Cook for 20-25 minutes, stirring occasionally. Remove from heat, scoop into a plastic container and cool completely. (This can be left to chill overnight if desired.) Once cool, stir in the almonds and cilantro.

4. As the filling cools, combine flour, sugar, orange zest, cinnamon and salt in a large bowl. Add chilled butter and combine with a pastry blender.

5. Add shortening and cut into flour and butter mixture. Mixture should resemble coarse cornmeal. Slowly add ice water by tablespoons. Mix well after each addition until dough begins to stick together.

6. Place dough on a flat surface and divide into 8 even pieces. Roll into balls, dust lightly with flour and wrap in plastic. Place in fridge for at least an hour.

7. Once dough as chilled, roll each piece out on a floured surface into a 5 1/2″ circle. Tuck half of the pieces of dough into four 4-inch mini tart shells, making sure to cut off any excess dough around the edges. Split the filling evenly between all four shells.

8. Lay the remaining dough on top of each pie and seal the edges around the edge of the shell. If desired, make a couple of small slits on top of the pastry. Carefully set all four pies on a baking sheet and chill again until the dough has hardened.

9. When ready to bake, brush the top of each pie with a bit of milk. Bake in a preheated oven at 375 degrees for 35-40 minutes or until golden brown on the outside.

Click HERE for the printable recipe.


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  1. nice – a little savory hand pie – good to go.


  2. Excellent flavors and I love the cute little individual portions!


  3. Everything is more fun when you make a mini version! These Moroccan Spice mini pot pies look amazing, Duo. I’ll take two! 🙂


  4. There definitely is something nice about having things in mini portions. It just feels so much more satisfying to eat them that way!

    These look delicious, I love the Moroccan twist on an American classic.


  5. pot pies are definitely something I can eat up in any size.


  6. I’m making more and more individual portions these days. It always looks much more sophisticated with no extra effort!
    Nice pie. It reminds me of the awesome ‘Pastilla’ I had in Morocco! Thanks for the mouthwatering 😀


  7. I adore individual meat pies. Smaller is better in this case.


  8. Looks like great flavors. And, having been an honorary Brit for many year, I love a good hand-held pie.


  9. Waw!! These pies look so tasty, apart & awesomely delicious!

    I love your tasty filling too!


  10. I love mini pies – we have a Chinese bakery a block away that actually does wonderful mini chicken pockets more than pies (but with the pie filling if that makes any sense) of course you need one of those any time you walk by the store, which I do (a lot)

    Love the Moroccan spices and ingredients you have going here. Some of my favorite flavor combos. Just tried Egyptian for the first time this weekend, and now I’m looking to expand a bit. First have to try your yummy sounding version though before I get ahead of myself.


  11. I totally agree, pint size dishes are always more fun!


  12. This mini pot pie is just perfect! I love individual-sized treats – no sharing required! 😉


  13. Oooh -I’m a sucker for all things mini. These look fantastic!


  14. Individual pot pies are the best. No one to have to share the crust with (my favorite part) and the insides kinda stay put instead of spreading out in the pan.


  15. Holy cow look at all those ingredients! I love it though. Very adorable mini pies. I like your Moroccan twist.


  16. I love minis or individual portions and these pies look delicious. Love the Moroccan flavors in them.


  17. These look great 🙂 I do like individual pies too-but mostly because they have just a smidgen more pastry! 😛


  18. Love the Moroccan flavors, very creative.


  19. So creative, cute and delicious. I love, love, love the flavors you’ve used in this recipe.


  20. Oh, do those sound great!
    Congrats on Top 9!


  21. I like the idea of individual little pies like that, especially, as you said, so that you can freeze some for later. When something tastes so good, it’s always a nice surprise to find weeks later that you have a few more tucked away to enjoy once again.


  22. Looks great,I love Moroccan flavors!


  23. Pot Pie would be a nice and cozy dish for cold weather we are having in southern California.


  24. Those are so freakin’ cute! How could you not love these and I like the Moroccan flavors


  25. In my book you can’t go wrong with individual servings!


  26. I love baby sized anything (and babies too!) and these are fantastic! Love the Moroccan twist. This is the kind of recipe that gets me running into the kitchen and rolling my sleeves up! Very nice picture too 🙂


  27. Sorry but size will always matter bedroom-wise! 😛

    As for when it comes too food, small can be good too. It makes for very cute photography too.


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