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Moroccan Chicken Pie
Moroccan Chicken Pie
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Simplify dinner with deli rotisserie chicken in a flavorful pie spiced with turmeric and cinnamon.
Ingredients:
  • 2 tablespoons butter
  • 1 large onion, chopped (1 cup)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1/3 cup raisins
  • 3 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 16 sheets frozen phyllo (filo) pastry (14x9 inch), thawed
  • Cooking spray
  • 1/2 cup slivered almonds, finely ground
Instructions:
  • Preheat oven to 350°F and lightly coat a 9-inch glass pie plate with cooking spray.
  • In a 10-inch nonstick skillet, melt butter over medium heat, sauté onion for 5 to 6 minutes until softened and lightly browned. Add cinnamon and turmeric, then mix in flour and cook for 1 minute. Gradually pour in broth and add raisins. Bring to a gentle boil for 1 minute. Combine onion mixture with chicken, cilantro, salt, and pepper in a large bowl.
  • Lay phyllo sheets on work surface and cover with a clean damp towel. Gently place 1 phyllo sheet in the bottom and up the sides of a pie plate, letting the excess hang over the edge. Lightly spray with cooking spray and sprinkle 1 1/2 teaspoons of ground almonds. Continue layering with 7 more phyllo sheets, alternating their positions to cover the bottom and sides of the pie plate.
  • Fill the pastry-lined plate with the chicken mixture. Trim any extra phyllo with kitchen scissors. Add the remaining 8 phyllo sheets one by one, spraying each with cooking spray and sprinkling almonds. Fold the excess phyllo underneath to create a charming rustic crust edge.
  • Bake until the crust is a beautiful golden brown, about 30 to 40 minutes. Allow to rest for 10 minutes before indulging.

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