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Crispy Bastilla Chicken Pie Recipe Easy Homemade Savory Spiced Filling

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A Moroccan-inspired crispy, flaky chicken pie with a warm, aromatic spiced filling featuring tender chicken thighs, toasted almonds, and fresh cilantro. Perfect for family gatherings and special occasions.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ground cinnamon
  • 1 tsp ground cumin
  • ½ tsp ground ginger
  • ¼ tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup chicken broth or stock (low sodium preferred)
  • 2 tbsp olive oil
  • ¼ cup chopped fresh cilantro
  • ½ cup toasted slivered almonds
  • 8 sheets phyllo dough (thawed if frozen)
  • ½ cup unsalted butter, melted
  • 2 large eggs, beaten

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Add the minced garlic, ground cinnamon, cumin, ginger, and cayenne pepper. Stir for 1 minute until fragrant.
  3. Place chicken thighs in the skillet, searing each side for 3–4 minutes until golden brown but not fully cooked through.
  4. Pour in 1 cup chicken broth, bring to a simmer, cover, and cook for 15 minutes or until chicken is tender and cooked through.
  5. Remove chicken and shred it with two forks. Return shredded chicken to the skillet, mix well with the sauce, and stir in chopped cilantro and toasted almonds. Season with salt and pepper to taste.
  6. Preheat oven to 375°F (190°C). Butter a 9-inch round pie dish thoroughly.
  7. Lay one sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush generously with melted butter. Repeat layering and buttering with 4 more sheets.
  8. Spread the spiced chicken filling evenly over the layered phyllo.
  9. Top the filling with the remaining 3 sheets of phyllo, buttering each as before. Tuck in the overhanging edges to seal the pie.
  10. Brush the entire top with beaten egg to achieve a golden shine.
  11. Bake the pie in the oven for about 35 minutes until the phyllo is crisp and deep golden brown. Check after 30 minutes to avoid burning.
  12. Remove from oven and let cool for at least 10 minutes before slicing.

Notes

Keep phyllo dough covered with a damp towel to prevent drying and tearing. Brush each phyllo layer generously with melted butter for maximum flakiness. Let the filling simmer fully to develop flavor. Use a silicone brush for easy cleaning. For gluten-free, substitute phyllo with gluten-free pastry sheets. For dairy-free, use coconut oil instead of butter. Leftovers reheat best in the oven to maintain crispiness.

Nutrition

Keywords: Bastilla, Chicken Pie, Moroccan Pie, Spiced Chicken, Phyllo Dough, Savory Pie, Crispy Pie, Comfort Food

Find it online: https://evabake.com/crispy-bastilla-chicken-pie-recipe-easy-homemade-savory-spiced-filling/