Moroccan Chicken Pot Pie

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!

Moroccan Chicken Pot Pie


  • 1/2 box Athens Fillo Dough Pastry Sheets
  • 1 Tbs olive oil
  • 3 Tbs butter, divided
  • 1/2 sweet onion, sliced
  • 1/2 Cups of Whole Almonds
  • 1/4 cup fresh parsley
  • 2 beaten eggs
  • 2 Cups of Rotisserie Chicken, shredded
  • 1/2 tsp coriander
  • 1/4 Teaspoons of chipoltle chilli powder
  • 2 Pinches of cinnamon
  • 1 Pinch of ground cloves
  • 1/4 Teaspoons of salt
  • powdered sugar to taste


  1. Thaw the Athens Fillo Pastry Sheets according to the package directions.
  2. Preheat the oven to 350 degrees.
  3. Place sliced onions, the olive oil, and 1 Tbs of the butter into a skillet. Sautee until the onions are soft and golden. Add the garlic and cook for an additional two minutes.
  4. Add the almonds and parsley to a food processor and blend until the almonds are crushed fine.
  5. In a large bowl combine the almonds, parsley, spices, salt, beaten egg, and the chicken and stir.
  6. Melt the remaining 2 Tablespoons of butter.
  7. Brush one side of each Fillo Sheet with butter. As you go, layer the sheets into a medium sized bowl. As you layer, place each sheet a little bit off, so that the corners lie all around the edge of the bowl. (The bowl should be just big enough to hold your filling).
  8. Place the chicken filling into the bowl and fold the corners of the dough around the top of the filling to fully enclose it.
  9. Brush the top of the pastry with butter.
  10. Overturn the bowl onto a sheet pan. Remove the bowl.
  11. Bake the pot pie in the oven for 35 to 40 minutes or until the dough is golden and the filling is warm.
  12. Place onto a serving dish and dust with powdered sugar.
  13. One pie serves two as an entrée or four as an appetizer.




  1. Dawn Miller says:

    Beautiful! I’m going to have to try this one.

    • Isn’t it pretty Dawn? It’s one of those dishes that you almost hate to cut into because it looks so nice, but then you forget about that because you enjoy eating it so much.

  2. This is a great dish. A tribute your versatility and willingness to try new things. Once again home run.

    • Thanks Chad, I really love how this one turned out. Such unexpected flavors in a pretty package. I’m glad you enjoyed it!

  3. I agree with Wren, I have never cooked with it because I have been intimidated by it. That will change now!

  4. Wow. This looks amazing. So artistic! I’m glad you mentioned that tearing the dough is not the end of the world. I am very intimidated by “fancy” recipes, and always considered phyllo dough to be in the “fancy” category. I’m going to have to try it now!!

    • I’m so glad you are going to give it a try, Wren. It really is very easy and so tasty. You could work your artist magic on this one for sure!

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