Prep

Chop the chicken breast and set aside.

Chop the onion and pepper and mince or crush the garlic cloves. 

Cook:

Heat ¼ cup of olive oil in a pan and sauté the onion, garlic and pepper until softened, about 5 minutes. Add the spices and half the salt and cook for 30 seconds. Add the chicken and cook about 8 minutes, stirring occasionally. 

Add the wine, tomato puree, raisins, and olives. Add the remaining salt, if needed. Reduce heat, cover and cook for about 1 ½ hours.

While the chicken is cooking, preheat the oven to 400 degrees. Lightly grease a pie pan and place one of the pie dough discs in the pan and gently mold. The recipe calls for trimming the pie crust to fit the pie pan, but I found that some of the dough shrinks a bit, so I did not trim. With the tines of a fork, poke a few holes on the bottom and sides of the pie dough. Bake in the oven for 5 minutes. Remove from the oven and let it cool.

Once the chicken mixture is done, let it come to room temperature. Mash any large bits of chicken with the back of a spoon to make sure all the pieces are very small. 

You can also make the chicken mix the day before. If you decide to make the chicken the day before, don’t precook the bottom dough until you’re ready to bake the chicken pot pie. 

Bake:

Preheat the oven to 350. Place the cooled chicken mixture in the pie plate and cover with the second pie dough. The recipe calls for folding the edges down and over the bottom dough, but you can crimp the edges the way you would a regular pie, if that’s easier. 

The recipe calls for baking for about 20 – 25 minutes, but I ended needing to cook the dough for about Bake in the oven for about 35 minutes to get the crust golden. And I use a gas oven.

Once you take it out of the oven, let it rest for 10 minutes before serving. May be served hot or at room temperature.