main dishes

Bastilla Pot Pie

Name: Bastilla Pot Pie
Prep time: 25 min
Cook time: 40 min
Yield: 6
Cuisine: Moroccan,
Ingredients: 5 tbsps butter melted, divided; 1 large onion chopped (about 2 cups); 3 medium carrots chopped (about 1 cup); 2 ribs celery chopped (about 1 cup); 2 cloves garlic finely chopped; 2 tbsps plus 1 teaspoon McCormick Gourmet™ Moroccan Seasoning Ras El Hanout; 3 tbsps flour; 3 cups Kitchen Basics® Original Chicken Stock; 2 cups frozen peas; 2 1/2 cups shredded cooked chicken; 1 cup half-and-half; 6 tbsps sliced almonds toasted and chopped, divided; 12 sheets frozen phyllo 12x17-inch, thawed and halved

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.

25m

PREP TIME

40m

COOK TIME

518

CALORIES

13

INGREDIENTS

Ingredients
Instructions
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Ingredients 6 Servings

5 tablespoons butter, melted, divided
1 large onion, chopped (about 2 cups)
3 medium carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
2 cloves garlic, finely chopped
2 tablespoons plus 1 teaspoon McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
3 tablespoons flour
3 cups Kitchen Basics® All Natural Original Chicken Stock
2 cups frozen peas
2 1/2 cups shredded cooked chicken
1 cup half-and-half
6 tablespoons sliced almonds, toasted and chopped, divided
12 sheets frozen phyllo, 12x17-inch, thawed and halved

KEY PRODUCTS

INSTRUCTIONS

1 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
2 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
3 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
4 Bake 15 to 20 minutes or until phyllo is golden brown and chicken mixture is bubbling. Let stand 15 minutes before serving