Search thousands of recipes reviewed by home cooks like you.

B'stilla

B'stilla

  • Prep

  • Cook

  • Ready In

flute

A delicious chicken pie with a subtle difference - found on my travels in the Middle East and North Africa. Makes a good buffet dish. Make sure bouillon is strongly flavored.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 908 kcal
  • 45%
  • Fat:
  • 63.5 g
  • 98%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 1028 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 360 degrees F (180 degrees C).
  2. Place chicken breasts in a small saucepan and cover with bouillon and water. Poach over medium-low heat, just below the boiling point. Cook 8 to 10 minutes, until no longer pink in center. Dice chicken. Reserve bouillon.
  3. In a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley. In a separate bowl, mix together cinnamon and sugar.
  4. Roll out one sheet of pastry into a 12 inch square. Cut other sheet of pastry in half and roll out into two 8 inch squares. Fit 12 inch square of pastry into a 9 inch pie pan.
  5. Spread half of diced chicken evenly across bottom of pastry. Pour half of egg mixture over chicken. Sprinkle with half of cinnamon and sugar mixture, then with salt and pepper. Cover with one 8 inch square of pastry. Cover pastry square with remaining chicken, egg mixture, and cinnamon and sugar. Sprinkle with more salt and pepper. Cover with remaining pastry square. Fold edges of bottom pastry over top of pie. Brush with melted butter or margarine.
  6. Bake in preheated oven for 40 minutes, until golden brown. Serve lukewarm or cold.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jennifer H
16
1/26/2006

I ate this dish a Washington DC Moroccan restaurant. This version was okay. I doubled the cinnamon and sugar and increased the chicken breast to 3. The best part about this dish was missing! Sprinkle cinnamon and sugar on top before cooking. After cooking, sprinkle with powdered sugar. This item most often eaten with just your fingers...enjoy!

BETRHELTH
10
7/21/2003

This is a delicious recipe, but it is time consuming.. BUT, your guests and family will love you for it!!! it is delicious!!! These are very easy to follow and well thought out instructions.. Thanks for a nice recipe!!!

Sarah
9
8/28/2003

It was absolutely delicious and easy. I found that I had to use an 8-inch pie tin because I ran out of dough, but my sister and I both made it and it was great (We are 15 and 12.) Thank you for such a delicious recipe!