MOROCCAN CHICKEN PIE

Moroccan Chicken Pie image

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