Moroccan Chicken Pastilla Pot Pie Recipe

Name: Moroccan Chicken Pastilla Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 1 medium white onion, diced; 2 medium carrots, peeled & diced; 3 large garlic cloves, finely chopped; 2 teaspoons fresh ginger, minced; 1 tablespoon tomato paste; 2 teaspoons harissa paste; 1 1/2 tablespoons ras el hanout spice blend; 1/4 teaspoon ground cinnamon; 1 1/2 tablespoons all-purpose flour; 2 cups chicken stock, plus a little extra if necessary; 3 cups shredded rotisserie or cooked chicken; 2 handfuls baby spinach or baby kale leaves; 1/3 cup medjool dates, pitted and roughly chopped; Zest of one lemon (about 1 - 2 teaspoons); 1 1/2 tablespoons fresh lemon juice; 3 tablespoons resh cilantro, roughly chopped; 3 tablespoons flat-leaf parsley, roughly chopped; 2 tablespoons fresh mint leaves, roughly chopped; 1/2 14-ounce package puff pastry, defrosted and chilled (this is the equivalent to half a large sheet of puff pastry cut in half horizontally); 1 egg; 1/4 cup raw sliced almonds; 1 tablespoon granulated sugar; Confectioner's sugar, for garnishing

Bake this irresistible Moroccan Chicken Pastilla Pot Pie at home. Made with unsalted butter, extra virgin olive oil, white onion and carrots. Easy step-…

This Moroccan Chicken Pastilla Pot Pie relies on simple, everyday ingredients such as unsalted butter, extra virgin olive oil, medium white onion, diced and fresh ginger, minced. It comes together quickly and makes 4 servings, at about 893 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Moroccan Chicken Pastilla Pot Pie delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium white onion, diced
2 medium carrots, peeled & diced
3 large garlic cloves, finely chopped
2 teaspoons fresh ginger, minced
1 tablespoon tomato paste
2 teaspoons harissa paste
1 1/2 tablespoons ras el hanout spice blend
1/4 teaspoon ground cinnamon
1 1/2 tablespoons all-purpose flour
2 cups chicken stock, plus a little extra if necessary
3 cups shredded rotisserie or cooked chicken
2 handfuls baby spinach or baby kale leaves
1/3 cup medjool dates, pitted and roughly chopped
Zest of one lemon (about 1 - 2 teaspoons)
1 1/2 tablespoons fresh lemon juice
3 tablespoons resh cilantro, roughly chopped
3 tablespoons flat-leaf parsley, roughly chopped
2 tablespoons fresh mint leaves, roughly chopped
1/2 14-ounce package puff pastry, defrosted and chilled (this is the equivalent to half a large sheet of puff pastry cut in half horizontally)
1 egg
1/4 cup raw sliced almonds
1 tablespoon granulated sugar
Confectioner's sugar, for garnishing

1
Preheat the oven to 425u00b0F.
2
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the onions and saute, stirring occasionally, until the onions soften and begin to turn brown, about 5 to 7 minutes. Add the carrots, garlic and ginger and continue to cook for another couple minutes.
3
Add the tomato paste, harissa, ras el hanout and cinnamon to the onion, carrot and aromatics mixture, continuing to cook over medium heat, until the tomato paste started to caramelized and the spices begin to toast, about 2 minutes. Add the flour and continue to cook for another 2 minutes.
4
Pour in the chicken stock into the skillet, stirring to prevent any clumps, and cook until the sauce begins to thicken, about 3 to 4 minutes. If the sauce starts to look a little too thick, add another splash of chicken stock.
5
Remove the skillet from the heat and stir in the chicken, baby spinach or kale, chopped dates, cilantro, parsley, mint, lemon zest and lemon juice. Taste and season with salt, if necessary. Transfer chicken filling to a medium oval or rectangular baking dish (about 7.5 or 8 inches by 5.5 or 6 inches).
6
On a lightly floured surface, roll out the puff pastry so that it is a little larger than your baking dish. Place the puff pastry sheet over the top of the baking dish and trim any excess with a sharp knife so there is about a half inch of overhang. Gently press the overhanging pastry against the sides of the baking dish. Cut a small slit in the center of the pie (this allows the steam to escape when it is baking).
7
In a small bowl, whisk together the egg with two teaspoons of water. Brush the top of the pie liberally and sprinkle evenly with the sliced almonds and granulated sugar. Place the pie on a baking sheet to catch any filling that might bubble over and bake uncovered for 10 minutes. Cover the top of the pie loosely with aluminum foil (to prevent the almonds from getting too dark) and continue to bake for 25 to 30 minutes until the puff pastry is cooked through and golden.
8
Remove from the oven and let cool for 10 to 15 minutes. Garnish with a dusting of confectioner's sugar.

893

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil, 1 medium white onion, diced, 2 medium carrots, peeled & diced, and more.

Yes, Moroccan Chicken Pastilla Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
893 kcal
Category
Baking & Desserts

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