There are times when dinner calls for something that just says, “WOW”! This visually stunning chicken pot pie has all the comforting goodness of the traditional variety, but is teeming with the full flavors of Morocco, all wrapped in crunchy, buttery Athens Fillo Dough Pastry Sheets.
I was watching food TV one night and I saw a version of this being made by a chef in a very cool, upscale restaurant. People couldn’t say enough about how delicious it was, but that they almost hated to eat it because it was so pretty.
Well, I’ve never thought anything was too pretty to eat, so I decided I’d try my own version of this beautiful pastry.
Many of my readers have told me they are a bit intimidated by using phyllo pastry dough in general. I think it’s because so many recipes make a big deal about how delicate the dough is. They give you big warnings that say, “be very gentle or the dough will tear”!
Can I tell you, I think that’s really silly! Phyllo pastry is delicate, but it’s not the end of the world if you tear a sheet of the dough, especially in this recipe. It’s so forgiving. There’s also a trick to using phyllo sheets. When you brush them with melted butter, just start from one of the outside edges and brush with outward strokes to the other side. The butter slides right on, and the sheet is left intact. No excessive worrying needed. In fact, I think you are going to love using this dough. Once you try it, you find out it’s a fun addition to many recipes, and it can be used easily in place of pie crusts or other pastry toppings.
Athens Fillo Pastry Sheets are light, flaky, and add a great element of crunch to all kinds of dishes. In this recipe, it seals in the robust flavors of the spices and the juiciness of the chicken, while staying perfectly crispy. The top is dusted with a light coating of powdered sugar which will add just the right amount of sweetness to compliment the savory, piping hot filling.
This gorgeous pastry can be made using no special equipment, is surprisingly easy, and can be served as an appetizer or entrée. I always get oohs and ahhs every time I bring it to the table. The pie is made simply by lining a bowl with Athens Fillo Pastry Sheets, filling the bowl with a chicken and spice mixture, and then turning the pastry out onto a sheet pan for baking. Couldn’t be easier!
I like to use the second roll of Fillo in the package to make more traditional mini pot pies for another night. I just take 2 cans of creamy chicken or chunky beef soup, pour it into four ramekins, butter the Fillo, and cover each ramekin with five of the sheets. Bake them in a 350 degree oven for about 20 minutes, and you have a delicious dinner for the family.
I’ve got the recipe for my Moroccan Chicken Pot Pie all spelled out for you in the printable below. I hope you give Athens Fillo Pastry Sheets a try. They will be your new go-to pastry dough!