Moroccan Chicken Pie Recipe

How to make it

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• Poach chicken breasts in broth, gently till done about 8-10 minutes
• Remove and cool, reserve 1/2 cup broth
• Then cube into bite size pieces
• In a small bowl whisk eggs with 1/2 cup warm chicken broth and the parsley and set aside
• Optional: dissolve some saffron threads in the liquid, really kicks it up a notch
• Roll out one sheet of pastry very thinly to cover you 9 or 10 inch pie plate, metal is better than glass ( In Morocco they have a metal tin for this )
• Spread half of diced chicken on pastry
• Pour on half the egg mixture over the chicken
• Sprinkle with granulated sugar and cinnamon
• Place on another layer of chicken, egg mixture, sugar and cinnamon
• Cover with 2nd sheet of rolled out pastry
• Fold edges of bottom pastry over top pastry, sealing to enclose
• Brush with the melted butter
• Sprinkle again with some sugar and cinnamon
• Bake 375-400F until pastry is golden, about 30 minutes
• When removed for the oven, let cool briefly
• Dust heavily with powdered sugar.
• Directions using filo: Using Filo instead of Puff pastry:
• 7- 9 sheets of Filo
• Butter each sheet ( use 5 ) and place each sheet in a pan with an overhang
• After the buttered 5th sheet:
• Spread entire chicken mixture ( mixed with egg mixture ) evenly in pan
• Sprinkle with sugar and cinnamon
• lay on remaining sheets over the chicken
• Brush each sheet again with butter
• Fold Filo overhangs over top sheet to seal
• Sprinkle top sheet with sugar , cinnamon etc
• Bake 375F until puffed , crisp and golden - approx 30 minutes )
• Sprinkle with powdered sugar before serving
• Note: one wants the top as well as bottom of the pie to be golden.
• Often the pie is flipped onto another oven safe plate to finish browning the bottom crust
• I did not do this step and consider it optional