MOROCCAN CHICKEN PIE

MOROCCAN CHICKEN PIE

Every now and then, there’s nothing wrong with taking a time-honored favorite and putting a spin on it.  Most everyone has had a Chicken Pot Pie, but what if you took that delicious, classic dish and kicked it up a notch?  When I found this fantastic recipe in Betty Crocker’s Big Book of Pie, I knew it was something I had to try.  The combination of the filo dough, the subtle spiciness of the turmeric and cilantro, and the shredded chicken are perfect, even to the more sensitive palate. 

Now, a word to those who aren’t used to working with filo dough:   This is NOT puff pastry!  In fact, if you’ve never used it before, you’re in for a bit of an adventure.  Filo dough is most commonly found in your grocer's freezer section, and often remembered for its use in Greek dishes like Spanakopita and Baklava.  It’s a very light, super-flaky pastry dough, usually easy to work with, and always enhances dishes it’s used with, adding a little exotic touch to even the most basic of ingredients.

When you’re working with Filo, remember to not only fully thaw the pastry sheets, but make sure you place a damp towel over the unused sheets as you work.  Filo sheets are incredibly thin, and unless kept slightly moist, they will quickly dry out and become very brittle and break as you try to use them.

That aside, this is a great recipe for those nights when you’re looking for something different, not to complex, but definitely filling and delicious!

MOROCCAN CHICKEN PIE:

·         2 Tbs. Butter

·         1 Onion, Chopped

·         ½ tsp. Ground Cinnamon

·         ½ tsp. Ground Turmeric

·         2 Tbs. Flour

·         1 Cup Chicken Broth

·         1/3 Cup Raisins (Currants May Be Substituted)

·         3 Cups Shredded Rotisserie Chicken (Deli Variety is Perfect!)

·         ¼ Cup Fresh Cilantro, Chopped

·         ¼ tsp. Salt

·         ¼ tsp. Pepper

·         16 Sheets Frozen Filo Pastry, Thawed

·         ½ Cup Slivered Almonds, Finely Ground

Heat oven to 350 degrees.  Lightly spray 9 inch pie plate with cooking spray.

In a skillet, melt butter and add onions.  Cook onions in butter for 5 – 6 minutes, stirring occasionally, until softened and lightly browned.

Stir in cinnamon and turmeric.  Stir in flour, cooking for 1 minute, stirring constantly.  Slowly stir in chicken broth and add raisins.  Heat mixture to boiling.

Remove from heat, and mix together spiced onion mixture with chicken, cilantro, salt & pepper.  Allow to cool slightly.

Place Filo sheets on a sheet of waxed paper or parchment on your counter top and cover with a clean, damp towel.  Place 1 Filo sheet into your pie plate, covering the bottom and angling up the sides, allowing any excess Filo to extend over the edges.  Lightly spray the Filo with cooking spray and sprinkle with 1 ½ teaspoons of ground almonds.  Repeat this process with 6 – 7 more layers of Filo sheets, alternating the direction of your sheets to ensure the pie plate bottom and sides are completely covered.

Take your slightly cooled spiced chicken mixture and spoon into pastry lined pie plate.  Using a pair of kitchen scissors, cut any excess Filo away from your pie plate edges.  Layer your 8 remaining Filo sheets over your filling in the same manner as your bottom crust, layering your 7 sheets with the cooking spray and almonds.

Fold all excess Filo dough of your top crust under, into the pie plate to form a “rustic” crust edge.  Spray top lightly with cooking spray and dust with ground almonds.

Bake for 30 – 40 minutes or until crust is golden brown.  Allow to stand 10 minutes before serving.