Description
A fragrant, savory Rustic Moroccan Chicken Pie filled with spiced shredded chicken, sweet dried fruit, and warm Moroccan-inspired spices, all baked to perfection in a golden, flaky pie crust.
Ingredients
Filling Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp cinnamon
- ½ cup raisins or chopped dried apricots
- ½ cup chicken broth
- Salt & pepper to taste
Crust & Finishing
- 1 sheet puff pastry or pie crust
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature for baking the pie crust to a golden brown.
- Sauté Onion: Heat the olive oil in a pan over medium heat, then add the diced onion. Cook until the onion becomes soft and translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, cumin, paprika, and cinnamon. Cook for about 1 minute, allowing the spices to become fragrant but careful not to burn the garlic.
- Combine Chicken and Fruit: Add the shredded chicken, raisins or chopped dried apricots, and chicken broth to the pan. Stir everything together and let it simmer gently until the mixture slightly thickens, about 3-5 minutes. Season with salt and pepper to taste.
- Transfer to Baking Dish: Pour the filling mixture into a suitable baking dish, spreading evenly to create a uniform layer.
- Cover with Pastry: Place the puff pastry or pie crust sheet over the filling, sealing the edges if needed. Brush the top of the crust with the beaten egg wash to promote browning and a glossy finish during baking.
- Bake the Pie: Bake in the preheated oven for 25–30 minutes or until the crust is puffed and golden brown.
Notes
- For extra texture and flavor, add toasted almonds into the filling mixture.
- This pie pairs wonderfully with a cool yogurt sauce or a fresh green salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan-Inspired
