Moroccan Chicken Pot Pie

1 1/2 pounds skinless boneless chicken breast halves,
cut into 1-inch cubes
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all purpose flour
1 cup chicken broth
1 refrigerated pie crust (half of 15-ounce package)

Preheat oven to 425F. Mix chicken cubes with paprika, cumin, and
cinnamon in large bowl to coat. Sprinkle 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 large skillet over medium-high heat. Add onion,
olives, and raisins. Saute until onion is almost tender, about
4 minutes. Add chicken mixture and 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.