Comida Kraft
Recipe Box

Moroccan Chicken Pie

(5) 4 Reviews
Prep Time
Total Time

8 servings

Sweet and savory blend deliciously in Moroccan cuisine, as you'll see in this flaky but moist spiced chicken pie. It's impressive!

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What You Need

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Make It

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  • Heat oven to 375ºF
  • Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in turmeric; cook 1 min. Transfer to large bowl. Add 1-1/2 tsp. of the remaining oil and half the chicken to skillet; cook 5 to 8 min. or chicken is until evenly browned, turning occasionally. Remove from skillet; add to onions. Repeat with remaining oil and chicken. Add raisins, nuts, parsley and 1 tsp. cinnamon; mix lightly.
  • Whisk eggs and sour cream until well blended.
  • Spray 9-inch springform pan and 8 phyllo sheets with cooking spray. Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan. Fill phyllo crust with chicken mixture, then egg mixture. Spray remaining 4 phyllo sheets with cooking spray; cut in half. Place over egg mixture to completely cover egg mixture. Fold excess phyllo over pie. Spray with additional cooking spray.
  • Bake 50 to 55 min. or until golden brown. Cool 15 min.
  • Mix sugar and remaining cinnamon; sprinkle over pie.

Serving Suggestion

Serve with mixed green salad topped with your favorite Kraft dressing.

How to Toast Almonds

Heat oven to 350ºF. Spread nuts onto baking sheet. Bake 10 min. or until fragrant and lightly browned.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 420
% Daily Value
Total fat 19g
Saturated fat 5g
Cholesterol 220mg
Sodium 250mg
Carbohydrate 41g
Dietary fiber 13g
Sugars 7g
Protein 26g
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 30 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • pilotbaby |

    I had no turmeric on hand, so I substituted powdered mustard and saffron. Still turned out good. I also added some curry. I would suggest to double the amount of spices, because otherwise this recipe is kind of bland. The texture of the almonds makes it really good. All in all, the recipe needs tweaks, but a good base to start with.

  • lama.hammad |

    Doubled all the spices and it still tasted bland! Not worth the time and effort.

  • LaurenDeanna15 |

    I added garlic salt. I also used a regular pie crust instead of phyllo and just put a few pieces of phyllo on the top. It was terrific! I used chicken tenderloin. I recommend it!