Bastilla: Bisteeya, Pastilla, or Moroccan Chicken Pot Pie

Chicken bisteeya, pastilla or bastilla is an elaborate moroccan version of a chicken pot pie wrapped in a phyllo pastry.  It is an elegant appetizer usually served in feasts and banquets.

Moroccan Chicken pastilla, Photo credit: Dana McMahan, Flickr

Moroccan Chicken pastilla, Photo credit: Dana McMahan, Flickr

Ingredients: (serves 4)

  • 3 chicken breasts ( about 3 pounds)
  • 2 onions, finely chopped
  • 1 large bunch of parsley & cilantro, finely chopped
  • 2 tablespoons sunflower oil
  • 2 tablespoons butter
  • 6 eggs, beaten
  • 1 teaspoon ground ginger
  • 1/2 teaspoon saffron strands
  • salt and pepper
  • Chopped blanched almonds
  • 2 tablespoon icing sugar
  • 2 tablespoon cinnanmon
  • 10 Phyllo dough


  1. In a large pot, mix the ginger, saffron, salt, and pepper together.  Rub the spice mixture into the chicken.
  2. Add the onion, oil and half of the chopped herbs to the chicken.
  3.  Add the water. Cover and let it cook under low heat for 40 minutes, or until chicken is cooked.
  4. When cooked, transfer the chicken to a plate and shred it into small pieces.  Let it cool.
  5.  Let the chicken juices evaporate in the pot and the sauce becomes concentrated.  Add the beaten eggs to the sauce.  Add the sugar and cinnamon and the rest of the herbs.  Stir until the sauce becomes consistent and the eggs are scrambled.  Set aside until cool,
  6. Meanwhile, roast the almonds for about 10 minutes until golden in the oven and set aside until cool,
  7. In a round dish about 10 inches,  place one or two sheets of phyllo pastry, brush lightly with butter.  Add two more layers of phyllo, brushing each layer lightly with butter.
  8. Place the shredded chicken on the center of the pastry and then add a layer of egg sauce on top, followed by a layer of roasted almonds
  9. Cover the top with one or two sheets of phyllo pastry.  Fold the edges of the lower sheets over and brush with the melted butter.  Add one or two layers on top and make sure to fold the edges under the filling to form a nice circular well covered pie.  Brush the top with melted butter
  10. Bake for 30-40 minutes in a 380 F oven until golden.
  11. Transfer to a serving dish and dust the top with cinnamon and icing sugar to make diagonal lines.

Do you like my recipe of Moroccan bastilla or do you know of a better way of making it? Feel free to share below your recipes and pictures as well as your favorite Moroccan food, dishes,…

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