MOROCCAN-STYLE CHICKEN PIE
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Provided by Jeanne Thiel Kelley
Categories Food Processor Chicken Bake Sauté High Fiber Father's Day Dinner Raisin Almond Winter Cinnamon Phyllo/Puff Pastry Dough Butter Bon Appétit Peanut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
- Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- For phyllo:
- Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
- Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
- Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.
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Salim Sports
[email protected]I would definitely make this pie again. It's a delicious and easy-to-make dish that's perfect for a weeknight meal.
Laila Laassili
[email protected]This was my first time making a chicken pot pie, and it turned out great! I was surprised at how easy it was to make.
Virginia Johnson
[email protected]I've made this pie several times, and it's always a hit with my guests. It's a great dish for a potluck or a party.
Patrice Mckelvey
[email protected]This was the best chicken pot pie I've ever had! The flavors were incredible, and the pastry was perfect.
SecondHoovy
[email protected]I'm not a huge fan of chicken pot pie, but this recipe was pretty good. The filling was flavorful and the pastry was flaky.
IHASGOTYOU
[email protected]Overall, this was a good recipe. I would recommend it to anyone who loves chicken pot pie.
Daniel Christian
[email protected]The pie was a little dry. I think I should have added more liquid to the filling.
Mahamat Hassan
[email protected]This pie was a bit too spicy for my taste, but my husband loved it. I'll probably make it again with less chili powder next time.
Gogo Makate
[email protected]The filling was flavorful and the pastry was flaky. I would definitely make this again.
Kifayatullah Kakar
[email protected]This was my first time making a chicken pie, and it turned out great! The instructions were easy to follow, and the pie looked just like the pictures.
Nica Dee
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The chicken is tender and juicy, and the vegetables are perfectly cooked. The spices give it a wonderful flavor.
Godstime Desimhi
[email protected]This Moroccan-style chicken pie was a hit with my family! The flavors were incredible, and the pastry was flaky and delicious. I will definitely be making this again.