Bastila (Moroccan Chicken Pie) Recipe

I absolutely love sharing this Bastila (Moroccan Chicken Pie) Recipe with friends because it’s one of those dishes that makes you feel like you’re getting a warm hug from Moroccan cuisine itself. The blend of tender chicken, fragrant spices, and crisp phyllo pastry is simply unforgettable. Whenever I make it, the aroma fills my kitchen and every bite feels like a celebration.

This Bastila (Moroccan Chicken Pie) Recipe works beautifully any time you want to impress guests or just treat your family to something special. I discovered that making this at home not only saves you from ordering out but also gives you space to play with the flavors according to your taste. You’ll find that the balance of sweet honey and savory spices makes it uniquely delicious and well worth the effort.

this Recipe

Ingredients You’ll Need

The ingredients in this Bastila (Moroccan Chicken Pie) Recipe come together to create a beautiful balance of textures and flavors. Make sure to use good-quality chicken and fresh spices to really make the dish shine.

• Sliced almonds: Toasting brings out their nutty flavor, adding crunch and depth.
• Extra-virgin olive oil: A rich, fruity oil elevates the savory base.
• Yellow onions: Thinly sliced for sweetness that softens during cooking.
• Fresh cilantro leaves and stems: Adds a fresh, herbaceous note essential to Moroccan cuisine.
• Honey: Balances savory spices with a touch of natural sweetness.
• Garlic cloves: Minced fine to infuse the chicken with warm aroma.
• Ground turmeric: Provides earthiness and golden color.
• Ground ginger: Adds a subtle spicy warmth.
• Saffron (optional): A pinch gives an exotic aroma and color boost.
• Ground cinnamon: Brings sweet-spiced warmth that’s classic in Moroccan dishes.
• Kosher salt: For enhancing all the flavors; Diamond Crystal is my favorite.
• Freshly ground black pepper: Adds mild heat and depth.
• Boneless, skinless chicken thighs: Juicier and more flavorful than breasts, they hold up well in slow cooking.
• Chicken stock or low-sodium broth: Helps create that luscious sauce coating the chicken.
• Eggs: Beaten to enrich the filling and help bind the mixture.
• Unsalted butter: Melted for brushing the phyllo layers to achieve that flaky golden crust.
• Phyllo pastry sheets: The crispy, delicate shell that wraps everything in a beautiful package.
• Confectioner’s sugar and cinnamon: For dusting the finished pie, adding a signature sweet-spiced touch.

Variations

I like to tweak this Bastila (Moroccan Chicken Pie) Recipe here and there depending on my mood or what’s in the kitchen — don’t be afraid to make it your own!

• Vegetarian version: Swap chicken for a mix of mushrooms and cooked lentils; I tried this for a friend and we loved the rich texture and beautiful flavor.
• Spicy twist: Add a pinch of cayenne or harissa paste to the filling for a bit of heat that wakes up the spices.
• Sweet variations: Sometimes I sprinkle a bit more honey and cinnamon inside — it’s like a Moroccan dessert pie.
• Use store-bought rotisserie chicken: For a quicker prep, shredded rotisserie chicken works great and saves time without sacrificing flavor.

How to Make Bastila (Moroccan Chicken Pie) Recipe

Step 1: Toast the Almonds

The first step is to toast your sliced almonds on a rimmed baking sheet at 350°F (175°C). Keep an eye on them and stir halfway through to ensure even toasting. I usually toast mine for about 10-15 minutes until golden brown. Toasting them really enhances that nutty flavor that complements the spices beautifully.

Step 2: Cook Onions and Spices

In a large skillet, I heat a quarter cup of olive oil over medium-low heat until it shimmers. Then I add thinly sliced onions, covering and stirring occasionally until they’re soft and translucent — about 7 to 10 minutes. This slow cooking is key to sweetness and depth. Next, stir in cilantro, honey, minced garlic, turmeric, ginger, saffron (if you’re using it), cinnamon, salt, and pepper. Cook uncovered for about 2 minutes until fragrant; this step really wakes up the spices.

Step 3: Add Chicken and Simmer

Add your chicken thigh pieces to the skillet and stir well to coat them in the onion-spice mixture. Pour in the chicken stock, then let everything simmer, stirring now and then, for about 15-20 minutes. You want the chicken cooked through, tender, and the sauce thick and glossy to coat every juicy piece. I always taste at this point to adjust salt or add a touch more honey if I need a little extra sweetness.

Step 4: Prepare the Egg Mixture

While the chicken simmers, beat six eggs with a fork. When the chicken is done, gradually stir in the beaten eggs and cook until they lightly scramble and absorb the flavors — this makes the filling rich and cohesive. Don’t rush this step; gentle heat helps keep that silky texture without turning it dry or rubbery.

Step 5: Assemble the Bastila

Brush a deep pie dish with melted butter, then layer two sheets of thawed phyllo pastry, brushing each sheet thoroughly with butter. Add the chicken filling evenly on top, then sprinkle your toasted almonds over it. Cover with the remaining phyllo sheets, again brushing each one with butter, tucking edges neatly inside. This layering is what gives Bastila its signature flaky crust and rich texture.

Step 6: Bake to Golden Perfection

Pop your assembled Bastila into the oven at 350°F (175°C) and bake for about 30-35 minutes, or until the phyllo is beautifully golden and crisp. It’s such a treat to see how it puffs and crisps in the oven, sealing in all those delicious aromas.

Step 7: The Finishing Touch

Once out of the oven, let it rest a few minutes before dusting the top with confectioner’s sugar and a sprinkle of cinnamon. This sweet-spiced dusting gives Bastila its classic Moroccan flair, and honestly, it makes it look stunning too!

How to Serve Bastila (Moroccan Chicken Pie) Recipe

Garnishes

I usually dust the top with a combination of powdered sugar and cinnamon right out of the oven — it adds a sweet, aromatic hint that makes the pie feel so special. Sometimes I sprinkle a few extra toasted almonds on top for texture and visual appeal. A sprig of fresh cilantro on the side brightens it up beautifully if you want a pop of green.

Side Dishes

To keep things balanced, I like to serve Bastila with a simple Moroccan salad — think fresh tomatoes, cucumbers, and mint dressed lightly with lemon and olive oil. Roasted root vegetables or a couscous salad with herbs also pair wonderfully, soaking up any leftovers from the pie. For a cozy meal, a cup of mint tea on the side really makes it a full Moroccan experience.

Creative Ways to Present

For special occasions, I’ve shaped the filling into individual mini pies using small ramekins lined with phyllo. It’s a real crowd-pleaser because everyone gets their own perfectly golden pocket of Bastila. You can also cut the pie into elegant triangles or squares and serve with a drizzle of honey and a sprinkle of extra cinnamon on the plate for a fine-dining touch at home.

Make Ahead and Storage

Storing Leftovers

I store leftover Bastila in an airtight container in the fridge for up to 3 days. When I reheat, it’s best to use the oven instead of the microwave to keep that flaky phyllo crisp. Just pop it into a preheated 350°F oven for 10-15 minutes, and it’s almost as good as fresh.

Freezing

If I want to freeze Bastila, I assemble it but don’t bake it. I wrap it tightly in plastic wrap and then foil, and it keeps well for up to 2 months. When ready to eat, I thaw it overnight in the fridge and bake as directed, allowing some extra baking time to ensure it’s fully warmed through and crispy.

Reheating

When reheating, I avoid the microwave because it tends to make the phyllo soggy. Instead, placing leftovers in the oven restores the crispness beautifully. Cover loosely with foil if you notice the top browns too quickly, but usually 10-15 minutes at 350°F does the trick.

FAQs

Final Thoughts

This Bastila (Moroccan Chicken Pie) Recipe has truly become a comfort and showstopper recipe in my kitchen. I love how it brings people together around the table with its unique flavors and textures, and how it lets me share a little Moroccan magic with those I care about. Give it a try — you’ll find it rewarding and a real joy to make, I promise you won’t regret inviting this fragrant, flaky delight into your home.

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