Directions:
- Preheat oven to 425°F Mix chicken ,paprika, cumin, and cinnamon in large bowl to coat. Season chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.
- Melt butter in lg skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture _ stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
- Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 681.89 Kcal (2855 kJ) | ||
| Calories from fat | 339.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.74g | 58% | |
|---|---|---|---|
| Cholesterol | 123.23mg | 41% | |
| Sodium | 1727.79mg | 72% | |
| Potassium | 804.06mg | 17% | |
| Total Carbs | 51.38g | 17% | |
| Sugars | 10.63g | 43% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 39.13g | 78% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 76.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 159.36 Kcal (667 kJ) | ||
| Calories from fat | 79.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 58% | |
|---|---|---|---|
| Cholesterol | 28.8mg | 41% | |
| Sodium | 403.79mg | 72% | |
| Potassium | 187.91mg | 17% | |
| Total Carbs | 12.01g | 17% | |
| Sugars | 2.48g | 43% | |
| Dietary Fiber | 1.19g | 20% | |
| Protein | 9.14g | 78% | |
| Vitamin C | 2.5mg | 18% | |
| Iron | 0.4mg | 8% | |
| Calcium | 17.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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