This sweet and savory pie is unlike anything you've tasted! The filling is made from chicken braised in a flavorful broth with warm spices like cinnamon and nutmeg. It's then wrapped in a layer of flaky-crisp phyllo dough and topped with a dusting of powdered sugar.
Make-ahead instructions: make the filling the day before, cool to room temp, then refrigerate. Remove the filling from the fridge about an hour before assembling the pie to bring back to room temp. Bake until filling is fully heated (may need to add 10-15 minutes to cook time).
Keywords: Moroccan Chicken Pie, bastiya, basteeya, pastilla