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Moroccan Chicken Pie

Total Time: 1 HR 5 MIN Makes: 1 pie
Prep Time: 35 MIN Cook Time: 30 MIN

A simplified version of Morocco’s famous celebratory dish, B’steeya, but just as delicious and just as perfect for a gathering. Recipe by A Soulful Kitchen.


For the Stock:

  • 2 pounds boneless chicken breast or thigh
  • 1 onion, quartered
  • 2 garlic cloves
  • 1 tablespoon coriander seed
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika powder
  • 3 bay leaves
  • 2 cups water

For the Filling:

  • 3/4 cup slivered almonds
  • 1 tablespoon sugar
  • 4 tablespoons butter
  • 2 onions, sliced
  • 1 tablespoon garlic, sliced
  • 1 teaspoon Ras el Hanout
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon honey
  • 1 1/2 cups reserved chicken stock
  • 1/2 cup dried apricots, chopped
  • 1/2 cup parsley, chopped
  • 3 eggs, beaten
  • 2 pounds boneless chicken breast or thigh, shredded (same chicken used in stock)

For Assembly:

For Garnish:

  • 1 tablespoon confectioner’s sugar
  • 1/4 teaspoon ground cinnamon


Thaw 1 roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.

Make a quick stock by simmering the chicken, onion, garlic and spices for 30 minutes in the water. Season to taste with salt and pepper. When the chicken is cooked through, strain the stock and reserve it. Shred the chicken when cool and reserve it.

In a mini food processor, pulse the almonds and sugar until finely ground. Set aside.

In a 9-inch heavy-bottomed pan, melt the butter. Add the sliced onions and coat well with butter. Cover the skillet with a lid and let the onions cook until lightly browned, about 10 minutes. Add the garlic, Ras el Hanout, cinnamon powder and the honey. Mix well, then add the reserved chicken stock and the almond mixture. Stir to combine, then let the liquid reduce until a wooden spoon can make a line through it when you run it against the skillet. 

Add in the eggs and cook on medium-low heat until the eggs firm up a bit, but the sauce is still runny. Add in the shredded chicken, the apricots and the parsley. Mix well, taste for salt, and season with pepper. Let the filling cool.

To assemble, butter the bottom and sides of a 9-inch springform pan. Unroll phyllo and cover with plastic wrap, then a slightly damp towel to prevent drying out. Layer one sheet of phyllo at a time against the diameter of the pan, and let the top overhang. Butter the bottom and side of the sheet, then repeat with five more sheets, so the base and sides of the springform pan are completely topped with phyllo. Butter 2 sheets and fold them into the center of the springform pan, then add in the filling. Butter 2 more sheets and fold them into the center to cover the filling, then bring over the overhanging phyllo one sheet at a time, buttering the top of each. The filling should be completely covered and the top of the phyllo should be buttered all over.

Bake at 375°F for 30 minutes, or until the top and sides of the pie are golden. Let sit for 10 minutes, then remove the sides of the springform pan.

For garnishing, mix the confectioner’s sugar and cinnamon together, then sift over the pie’s top. Cut into triangles and serve.