Bastilla Pot Pie

This pot pie is inspired by the traditional savory-sweet Moroccan pastry of chicken cooked in spices, scrambled eggs and sweetened fried almonds enclosed in phyllo.

Serves: 6
25 mins Prep time 40 mins Cook time
25 mins Prep time
40 mins Cook time
  • Preheat oven to 375°F. Melt 3 tablespoons of the butter in saucepot on medium heat. Add onion, carrots, celery, garlic and 2 tablespoons of the Seasoning; cook and stir 5 minutes or until vegetables are tender. Sprinkle with flour; cook and stir 1 minute

  • Gradually add stock, stirring with whisk until smooth. Bring to boil. Stir in peas. Return to boil. Add chicken, half-and-half and 3 tablespoons of the almonds. Reduce heat to low; simmer, uncovered, 10 minutes or until mixture is thickened, stirring occasionally

  • Ladle chicken mixture evenly into 6 (2-cup) ovenproof bowls. For each pot pie, crumple 4 of the half sheets of phyllo to fit top of bowl. Place on chicken mixture. Drizzle evenly with remaining 2 tablespoons melted butter. Sprinkle with remaining 3 tablespoons almonds and remaining 1 teaspoon Seasoning. Place bowls on baking sheet

  • Bake 15 to 20 minutes or until phyllo is golden brown and chicken mixture is bubbling. Let stand 15 minutes before serving

Nutrition information

(Amount per serving)

  • 518Calories: 518Cholesterol: 89mg
  • Sodium: 557mgProtein: 29g
  • Total Fat: 22gFiber: 7g
  • Carbohydrate: 51g