B'Steeya Pot Pie

• Almond Crust (makes two, freeze one for later)
• 6 ounces almonds
• 6 ounces flour
• 2 sticks cold butter
• 1 teaspoon cinnamon
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Pot Pie
• 2 tablespoons oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 1/2 pounds chicken thighs, cubed
• 2 tablespoons ras el hanout*
• 3 cups cubed vegetables (I used zucchini, yellow squash and cauliflower)
• 1 cup apricot nectar
• 1/2 cup chicken broth
• 1 cup kabocha, cubed
• 6 eggs, beaten
• 1/2 cup cream

1. Toast almonds in a medium pot for a few minutes, let cool, then pulse in a food processor until finely ground. Add flour, sugar, salt and pepper and process to a fine powder. Add butter and pulse a few times. Add egg and pulse until just combined. Divide in two, wrap in plastic and chill. You can freeze one for later use.
2. Heat oil, add onions, season with salt, and cook until softened. Add garlic, zucchini, yellow squash and cook a few minutes more. Add chicken and ras el hanout and cook until chicken is no longer pink. Add broth, apricot juice, cauliflower, kabocha and simmer about 10 minutes until liquid sits just below other items. Taste for salt. It should be very well seasoned.
3. Heat oven to 375. Roll out dough to fit inside top of pot. Beat eggs with cream and stir into chicken mixture. Cover with dough and cut some slits for vents. Place the pot on a baking tray and bake for about an hour until crust is well browned. Let rest about 10-15 minutes before serving. Garnish with parsley.

almond crust, almonds, flour, butter, cinnamon, sugar, salt, black pepper, egg, pie, oil, onion, garlic, chicken thighs, hanout, cubed vegetables, apricot nectar, chicken broth, kabocha, eggs, cream

Taken from food52.com/recipes/38446-b-steeya-pot-pie (may not work)