Moroccan Chicken Pie Recipe

I love this recipe because every slice combines several textures and flavors. I get crisp pastry on the outside, juicy chicken inside, soft seasoned onions and eggs, and crunchy almonds.

I also like that I can prepare much of the filling ahead of time. I can cook the chicken mixture and toast the almonds in advance, then assemble and bake the pie when I’m ready to serve it.

The presentation is another reason I enjoy making it for special meals. Once baked until crisp and golden, the pie makes an impressive centerpiece while still using familiar ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Filling

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon saffron threads, optional
• 1 teaspoon salt, or to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 cup chicken broth
• 4 large eggs

For the Almond Layer

• 1 1/2 cups blanched almonds
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

For the Pastry

• 10–12 sheets phyllo pastry
• 1/2 cup unsalted butter, melted

For Finishing

• Powdered sugar, optional
• Ground cinnamon, optional

Directions

I start by heating the olive oil in a large pot or deep skillet over medium heat. I add the sliced onions and cook them until they begin to soften.

I add the garlic, ginger, turmeric, cinnamon, black pepper, cumin, saffron, and salt. I stir the spices through the onions until everything becomes fragrant.

Next, I add the chicken thighs, parsley, cilantro, and chicken broth. I cover the pan and gently simmer the chicken for about 25–30 minutes, or until it is completely cooked and tender.

I remove the chicken from the pan and let it cool enough to handle. I shred or chop it into bite-sized pieces and set it aside.

Meanwhile, I continue cooking the onion mixture uncovered until most of the excess liquid has reduced. I want a concentrated mixture rather than a watery filling because too much moisture can make my pastry soggy.

I lightly beat the eggs and gradually stir them into the reduced onion mixture. I cook over low heat, stirring frequently, until the eggs are softly set and have absorbed the remaining sauce. I remove the mixture from the heat and let it cool.

For the almond layer, I toast the almonds until lightly golden. Once cool, I pulse them in a food processor until coarsely ground. I mix them with the granulated sugar and cinnamon.

I preheat my oven to 375°F (190°C) and lightly butter a 9-inch round baking dish or springform pan.

I carefully arrange several sheets of phyllo pastry in the pan, brushing each sheet lightly with melted butter. I rotate the sheets as I add them so plenty of pastry hangs over the edges of the pan.

I spread the shredded chicken evenly over the pastry. I add the cooled onion and egg mixture, followed by an even layer of the cinnamon almonds.

I fold the overhanging pastry over the filling. I place another two or three buttered phyllo sheets over the top, tucking the edges underneath to create a neat round pie.

I brush the surface with more melted butter and bake for about 30–40 minutes, or until my Moroccan Chicken Pie is deeply golden and crisp.

I let the pie rest for about 10 minutes before serving. When I want the classic sweet-savory presentation, I lightly dust the top with powdered sugar and decorate it with a little ground cinnamon.

Servings and Timing

I usually serve this Moroccan Chicken Pie as 6–8 portions.

• Prep time: 35 minutes
• Chicken and filling cooking time: about 40 minutes
• Assembly time: 20 minutes
• Bake time: 30–40 minutes
• Resting time: 10 minutes
• Total time: about 2 hours
• Servings: 6–8

Variations

For individual Moroccan chicken pies, I divide the filling between smaller portions of phyllo and fold them into individual parcels. I reduce the baking time and watch them carefully until the pastry is crisp and golden.

For a more savory version, I leave the sugar out of the almond mixture and skip the powdered sugar on top. I still use a little cinnamon because I like the warmth it adds to the chicken and almonds.

If I can’t find phyllo pastry, I can use another very thin pastry suitable for wrapping and baking. I keep in mind that the final texture may be different from the traditional crisp, delicate exterior.

For extra nuttiness, I combine almonds with a small amount of toasted pistachios. I coarsely grind both before adding them to the pie.

I can also use leftover cooked chicken when I need a shortcut. I prepare the spiced onion and egg mixture separately, season the cooked chicken, and then assemble the pie as usual.

Storage/Reheating

I store leftover Moroccan Chicken Pie in an airtight container in the refrigerator for up to 3–4 days.

I prefer reheating the pie in the oven or air fryer rather than the microwave because dry heat helps the pastry become crisp again. I place individual portions in a 350°F (175°C) oven until heated through.

I can also freeze the pie. I wrap individual cooked portions securely and freeze them for up to 2 months. I thaw them overnight in the refrigerator before reheating.

If I’m preparing the recipe ahead, I prefer making the chicken, egg, and almond components separately and refrigerating them. I assemble the pie closer to baking time so the pastry doesn’t sit against the moist filling for too long.

FAQs

Is Moroccan Chicken Pie the same as pastilla?

My recipe is inspired by Moroccan chicken pastilla, also called bastilla or b’stilla. It combines seasoned poultry, eggs, almonds, spices, and thin pastry, often with a distinctive sweet-savory finish.

Why does Moroccan Chicken Pie have powdered sugar on top?

I use powdered sugar and cinnamon to create the characteristic contrast between savory spiced chicken and subtle sweetness. If I prefer an entirely savory pie, I simply leave the powdered sugar off.

How do I keep the pastry from becoming soggy?

I reduce the onion and egg mixture until there is very little excess liquid, and I let my fillings cool before assembling the pie. I also avoid assembling it too far ahead of baking.

Can I prepare Moroccan Chicken Pie ahead of time?

Yes. I prepare the chicken filling, egg mixture, and almonds in advance and keep them refrigerated separately. When I’m ready to serve the pie, I assemble everything with the phyllo pastry and bake it fresh.

Can I use chicken breast instead of chicken thighs?

Yes. I can use chicken breast, although I prefer thighs because they remain tender and flavorful during cooking. When I use breast meat, I watch the cooking time carefully to avoid drying it out.

Conclusion

This Moroccan Chicken Pie gives me a memorable combination of crisp pastry, fragrant chicken, seasoned eggs, and crunchy cinnamon almonds. I especially love the way warming spices and optional powdered sugar create a balance of savory, sweet, and aromatic flavors in every slice.

Moroccan Chicken Pie Recipe

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A crisp, golden Moroccan-style chicken pie filled with warmly spiced chicken, seasoned eggs, onions, and crunchy cinnamon almonds. A light dusting of powdered sugar creates the classic sweet-savory contrast of chicken pastilla.

• Author: Laura
• Prep Time: 35 minutes
• Cook Time: 1 hour 10–20 minutes
• Total Time: About 2 hours
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Moroccan
• Diet: Halal

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon saffron threads, optional
• 1 teaspoon salt, or to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 cup chicken broth
• 4 large eggs
• 1 1/2 cups blanched almonds
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon, for almond layer
• 10–12 sheets phyllo pastry
• 1/2 cup unsalted butter, melted
• Powdered sugar, for finishing, optional
• Ground cinnamon, for finishing, optional

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Instructions

1. Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add 2 sliced onions and cook until softened.
2. Add 3 minced garlic cloves, 1 teaspoon ginger, 1 teaspoon turmeric, 1 teaspoon cinnamon, 1 teaspoon black pepper, 1/2 teaspoon cumin, optional saffron, and 1 teaspoon salt. Cook briefly until fragrant.
3. Add 2 pounds chicken thighs, 1/4 cup parsley, 1/4 cup cilantro, and 1 cup chicken broth. Cover and simmer gently for 25–30 minutes, or until the chicken is fully cooked and tender.
4. Remove the chicken and let it cool slightly. Shred or chop it into bite-sized pieces and set aside.
5. Cook the remaining onion mixture uncovered until most of the excess liquid has evaporated and the mixture is concentrated.
6. Lightly beat 4 eggs. Gradually stir them into the onion mixture over low heat and cook, stirring frequently, until softly set and the remaining liquid has been absorbed. Remove from the heat and cool.
7. Toast 1 1/2 cups almonds until lightly golden. Cool, then pulse in a food processor until coarsely ground. Mix with 2 tablespoons granulated sugar and 1 teaspoon cinnamon.
8. Preheat the oven to 375°F (190°C). Lightly butter a 9-inch round baking dish or springform pan.
9. Arrange several phyllo sheets in the pan one at a time, lightly brushing each with melted butter and rotating the sheets so the edges hang over the sides.
10. Spread the shredded chicken evenly over the phyllo. Top with the cooled onion and egg mixture, followed by an even layer of the cinnamon almonds.
11. Fold the overhanging phyllo over the filling. Add 2–3 additional buttered phyllo sheets over the top and tuck the edges underneath to form a neat round pie.
12. Brush the top with the remaining melted butter. Bake for 30–40 minutes, until deeply golden and crisp.
13. Rest the pie for 10 minutes before slicing. Dust lightly with powdered sugar and ground cinnamon, if desired, and serve warm.

Notes

• Reduce the onion and egg mixture thoroughly and cool the fillings before assembly to help prevent soggy pastry.
• For a fully savory version, omit the sugar from the almond mixture and skip the powdered sugar topping.
• Chicken breast can replace chicken thighs, but avoid overcooking it so the meat remains tender.
• The chicken, egg mixture, and almonds can be prepared ahead and refrigerated separately. Assemble with phyllo shortly before baking.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat portions in a 350°F (175°C) oven or air fryer to restore the crisp pastry.
• Cooked portions can be wrapped securely and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1 slice
• Calories: 690 kcal
• Sugar: 9 g
• Sodium: 760 mg
• Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 27 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 5 g
• Protein: 39 g
• Cholesterol: 205 mg