This pot pie is inspired by the traditional savory-sweet Moroccan pastry of chicken cooked in spices, scrambled eggs and sweetened fried almonds enclosed in phyllo.
25m
PREP TIME
40m
COOK TIME
518
CALORIES
13
INGREDIENTS
This pot pie is inspired by the traditional savory-sweet Moroccan pastry of chicken cooked in spices, scrambled eggs and sweetened fried almonds enclosed in phyllo.
25m
PREP TIME
40m
COOK TIME
518
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 5 tablespoons butter, melted, divided
- 1 large onion, chopped (about 2 cups)
- 3 medium carrots, chopped (about 1 cup)
- 2 ribs celery, chopped (about 1 cup)
- 2 cloves garlic, finely chopped
- 2 tablespoons plus 1 teaspoon McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
- 3 tablespoons flour
- 3 cups chicken stock
- 2 cups frozen peas
- 2 1/2 cups shredded cooked chicken
- 1 cup half-and-half
- 6 tablespoons sliced almonds, toasted and chopped, divided
- 12 sheets frozen phyllo, 12x17-inch, thawed and halved
INSTRUCTIONS
- 1 Preheat oven to 375°F. Melt 3 tablespoons of the butter in saucepot on medium heat. Add onion, carrots, celery, garlic and 2 tablespoons of the Seasoning; cook and stir 5 minutes or until vegetables are tender. Sprinkle with flour; cook and stir 1 minute
- 2 Gradually add stock, stirring with whisk until smooth. Bring to boil. Stir in peas. Return to boil. Add chicken, half-and-half and 3 tablespoons of the almonds. Reduce heat to low; simmer, uncovered, 10 minutes or until mixture is thickened, stirring occasionally
- 3 Ladle chicken mixture evenly into 6 (2-cup) ovenproof bowls. For each pot pie, crumple 4 of the half sheets of phyllo to fit top of bowl. Place on chicken mixture. Drizzle evenly with remaining 2 tablespoons melted butter. Sprinkle with remaining 3 tablespoons almonds and remaining 1 teaspoon Seasoning. Place bowls on baking sheet
- 4 Bake 15 to 20 minutes or until phyllo is golden brown and chicken mixture is bubbling. Let stand 15 minutes before serving
NUTRITION INFORMATION
(per Serving)
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