Chicken Pastilla (Skillet Chicken Pie)

Chicken pastilla is a sweet-and-savory North African chicken pie with warm spices, dates, and almonds tucked into crisp phyllo pastry. This skillet version makes eight slices.

A Chicken Pastilla Worth Making for a Special Dinner 

This pastilla recipe takes a little time, so I like to make it on a weekend when I can enjoy the process. I think of it as a North African cousin to chicken pot pie, though its sweet-and-savory filling and flaky phyllo make it very much its own dish. Once the phyllo is thawed, plan on about 1 hour and 15 minutes to prepare and cook it.

Pastilla, also called bastilla or b’stilla, is a specialty of the Maghreb, particularly Morocco and Algeria. Traditional versions used pigeon and warqa, a thin pastry similar to phyllo. For my Moroccan chicken pastilla, I use chicken thighs and store-bought phyllo, layered in a skillet or pie dish.

Many versions add sugar to the filling. I use chopped Medjool dates instead, along with almonds and ras el hanout, a North African spice blend that brings the warm flavors together. A light dusting of powdered sugar finishes the golden pastry. Bring it to the table while the phyllo is still crisp, with tender chicken, sweet dates, and toasted almonds in every slice.

Chicken Pastilla Ingredients 

This pie has two parts: a warmly spiced chicken filling and thin layers of phyllo brushed with olive oil. Here’s what each ingredient brings to the dish:

• Boneless, skinless chicken thighs: The thighs stay tender through the stovetop cooking and the final bake. You can use chicken breasts instead, but adjust the cooking time so they don’t dry out.
• Extra virgin olive oil: Use it to brown the chicken and brush the phyllo so the layers bake up crisp. I use Hojiblanca Spanish extra virgin olive oil for its slightly peppery finish.
• Yellow onion and garlic: These soften in the same pan used to brown the chicken, building the base of the filling.
• Medjool dates: Six chopped dates add sweetness to the filling in place of the sugar used in many versions.
• Toasted sliced almonds: They bring a little crunch to each slice.
• Fresh parsley: It adds a fresh, earthy note to the chicken mixture.
• Eggs: Stir three beaten eggs into the cooking liquid to thicken the filling. It may look a little like scrambled eggs; that’s expected here.
• Phyllo dough: These thin pastry sheets form the flaky crust. You’ll use eight sheets beneath the filling and two on top. Look for phyllo in the grocery store’s freezer section, and thaw it before you begin.
• Spices: Ras el hanout is the main flavor-maker. Cinnamon and ground ginger add warmth, turmeric adds color, and red pepper flakes are optional if you’d like a little heat.
• Powdered sugar: A light dusting plays up the pie’s sweet-and-savory contrast.

I also use ras el hanout in my Moroccan meatballs and Moroccan lamb stew if you’re looking for another way to use the spice blend.

How to Make Chicken Pastilla 

Thaw frozen phyllo in the refrigerator for 24 hours. About an hour before you need it, take it out of the refrigerator so it can come to room temperature. The steps below make one pie in a 10-inch oven-safe skillet or pie dish.

1. Brown the chicken. Pat 2 pounds boneless, skinless chicken thighs dry and season both sides with kosher salt and black pepper. Heat 2 tablespoons extra virgin olive oil in a large pan over medium-high heat. Sear the chicken on both sides until browned, about 5 minutes, then transfer it to a plate.
2. Soften the aromatics. In the same pan, add 1 thinly sliced yellow onion and 2 minced garlic cloves. Add a little more olive oil if needed, season with a pinch of kosher salt, and cook over medium heat, stirring regularly, until the onion softens.
3. Cook the chicken with the spices. Add ¾ cup water, 2 teaspoons ras el hanout, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ½ teaspoon red pepper flakes if using, and ¼ teaspoon turmeric. Bring to a boil, then return the chicken to the pan. Cook over medium-high heat for about 10 to 15 minutes, until the chicken is cooked through and the liquid has reduced by half. A thermometer inserted into the thickest part of a thigh should read 165°F.
4. Finish the filling. Transfer the chicken to a cutting board, leaving the cooking liquid in the pan. Shred the hot chicken with two forks or a fork and knife. Gently stir 3 beaten eggs into the liquid; the mixture may look a bit like scrambled eggs. Return the chicken to the pan, then stir in 6 pitted, chopped Medjool dates, ⅓ cup toasted sliced almonds, and ½ cup chopped parsley. Remove the pan from the heat.
5. Layer the phyllo. Heat the oven to 375°F with a rack in the center. Brush the bottom and sides of a 10-inch pie dish or oven-safe skillet with olive oil. Fold one phyllo sheet in half lengthwise and brush the top with olive oil. Lay it across the middle of the dish, with the ends hanging over the sides. Repeat with seven more sheets, rotating the dish as you go so the phyllo covers the bottom and hangs over all around.
6. Fill and close the pie. Spoon the chicken filling over the phyllo. Cover with the remaining two sheets, brushing each with olive oil. Fold the overhanging phyllo over the filling and brush the top with more olive oil. The folds don’t have to look perfectly neat.
7. Bake and serve. Bake on the center rack for 15 to 20 minutes, rotating the dish occasionally, until the phyllo is cooked and golden brown. Lightly dust the top with powdered sugar and serve immediately.

Tips for Crisp Phyllo and a Tender Filling 

• Give the phyllo time to thaw. Allow 24 hours in the refrigerator, followed by about an hour at room temperature before you work with it.
• Keep the sheets covered as you assemble the pie. Lay them flat and cover them with a very slightly damp, clean towel. A wet towel can make the pastry doughy instead of crisp.
• Don’t worry about a few tears. The overlapping sheets will still wrap around the filling.
• Use a well-seasoned cast-iron skillet. This helps keep the phyllo from sticking.
• Keep the reduced cooking liquid. The eggs go into that flavorful liquid before the shredded chicken, dates, almonds, and parsley are added.

What to Serve with Chicken Pastilla

This Moroccan chicken pie is rich enough to serve on its own, but I like a colorful vegetable or salad alongside it. Try Moroccan carrot salad, roasted vegetables, or a big bowl of Mediterranean three-bean salad.

If you’re putting together a larger meal and want another pastry to share, spinach and cheese börek gives guests a vegetarian option.

Make Ahead and Store Leftovers 

You can make the chicken filling one day ahead and refrigerate it. Assemble and bake the pastilla when you’re ready to serve; the phyllo is at its crispest fresh from the oven.

Store leftover pastilla in an airtight container in the refrigerator for three to four days. To reheat it, lightly brush the top with olive oil and set it on a sheet pan in a 375°F oven for a few minutes, until warmed through.

More Recipes with Flaky Phyllo

Entree

Phyllo Meat Pie (Egyptian Goulash)

Greek

Spanakopita Recipe (Greek Spinach Pie)

Appetizer and Mezze

Phyllo-Wrapped Baked Feta with Honey

Desserts

Easy Apple Strudel with Flaky Phyllo Crust