The Sweet-and-Savory Magic of This Easy Weeknight Skillet Chicken Pie

Savory and sweet all at once, chicken bastila—also spelled bastilla, pastilla, or pastila—is a centerpiece at most celebratory Moroccan meals, and one of Morocco’s iconic dishes. It features layers of crispy warqa (thin Moroccan pastry, similar to phyllo dough) filled with a fragrant mixture of shredded chicken, scrambled eggs, and toasted almonds. In its traditional preparation, the chicken is stewed with onions, garlic, ground ginger, saffron, and cinnamon, intricately layered with the eggs and almonds between sheets of the pastry, then encased in pastry and baked until golden and crisp. Just before serving, it’s dusted with powdered sugar and cinnamon to highlight its signature play of sweet and savory flavors.

While stunning and unforgettable, this traditional preparation described above requires ample time and skill to build. In busy Moroccan households, shortcuts have emerged over the years, allowing for quicker yet equally delicious versions of the dish like the one I’m sharing here. My skillet bastila recipe retains the signature flavors and key ingredients of bastila, but takes just a fraction of the time to prepare.

I cook this version frequently at home and love being able to bring familiar Moroccan flavors to the table without spending hours in the kitchen, plus my whole family loves it. My skillet bastila has become a go-to for us, especially on busy days when we still want something comforting and special.

A Brief History of Bastila and Its Many Versions

Bastila is considered one of Morocco’s national dishes, representing the country’s penchant for blending aspects of different cultures and cuisines into truly special dishes. The origins of the dish are rooted in the fusion of Moorish, Andalusian, and Arab culinary traditions. It is believed that the Moors introduced the dish to Morocco during the Reconquista in the 15th century after they fled Spain. In the Andalusia region in southern Spain, savory pies, or “pastillas,” were a common tradition, often filled with meat, nuts, and spices. When this technique reached Morocco, it was adapted to local tastes, incorporating Moroccan ingredients and flavors. Spices like saffron, ginger, and cinnamon, as well as the use of almonds, reflect the dish’s Andalusian and Arab roots, while the use of warqa pastry adds a distinct Moroccan touch. 

Often served during Moroccan festive occasions such as weddings, Eid, and other special events, bastila is regarded as a way to honor guests and celebrate togetherness. The meticulous preparation and layering of ingredients reflects the care and generosity of Moroccan hospitality.

While historically, pigeon or squab were used in the pie, chicken has become the popular filling over time due to its wider availability. In some coastal regions of Morocco, seafood versions of bastila are also common, offering a lighter, more delicate variation on this otherwise rich dish.

3 Keys to Building an Easier Bastila at Home

As pointed out above, what makes bastila so remarkable is the pie’s layering of many different flavors and textures: The spiced chicken is tender and juicy, the scrambled eggs add richness, and the roasted almonds provide a satisfying crunch. The saucy filling is countered by the thin, flaky crisp shell of the warqa pastry. My simpler one-skillet version celebrates all of these contrasting combinations of flavors and textures, but with a few notable shortcuts—most notably, cooking and layering all of the elements in one skillet rather than layering them in a casserole.

1. Start with boneless, skinless chicken thighs. Traditional bastila usually involves stewing a whole chicken and then shredding the meat to incorporate into the filling. Here I skip this timely step and start with boneless, skinless chicken thighs cut into bite-size pieces before cooking. These pieces are cooked with an aromatic base of onions, garlic, cilantro, ground ginger, turmeric, cinnamon, and optional saffron and simmered with stock until the meat is tender and coated in a saucy glaze. 

To keep the dish simple, the cooked chicken stays in the skillet and the remaining ingredients are simply layered over top. I prefer chicken thighs over breast meat. The thighs’ higher fat content ensures the meat remains juicy, and is key here since the chicken is both simmered and baked. For an even quicker version, you can use leftover cooked chicken or shredded rotisserie chicken. And if you prefer a vegetarian take, you can swap mushrooms or tofu for the chicken. 

2. Use store bought frozen phyllo dough. When I make bastila in Morocco, I always use warqa pastry. It’s widely available in supermarkets and souks throughout the country. But outside of Northern Africa, warqa can be challenging to find, and I recommend using store bought frozen phyllo dough in its place. Compared to phyllo, Warqa is slightly thicker, a bit more glutinous, and bakes up just a hint crisper phyllo. But these differences are relatively minor and both styles of relatively thin sheets of pastry will turn light and crisp when baked.

3. Skip layering and crinkle the pastry instead. Traditional bastila usually has 3 to 4 layers of pastry dough folded into the pie between the layers of the chicken filling, eggs, and almonds, before it’s all wrapped in a final casing of dough to create a crunchy shell. To recreate bastila’s signature crispy pastry topping at home, I skip the steps of layering the pastry between the filling, and instead simply top the pie with crinkled phyllo sheets to cover the entire skillet. This eliminates the need for assembling the pastry layer by layer, yet still creates bastila’s characteristic crunch. Brushing every sheet with melted butter before crinkling and assembling ensures all of the phyllo will crisp up and turn golden.

Feel free to adjust the spices and honey level to your liking for a sweeter or more savory version. Whether you’re preparing this bastila for a special occasion or for a simple family dinner, this version allows you to enjoy Moroccan cuisine without the lengthy preparation in the comfort of your home kitchen.

Adjust oven rack to upper-middle position and preheat the oven to 350°F (175℃). Spread the sliced almonds evenly in a single layer on a rimmed baking sheet and toast in the oven, stirring halfway through, until golden, 10 to 15 minutes. Remove from the oven and set aside.

In a 12-inch high-sided stainless-steel or cast-iron skillet, heat 1/4 cup oil over medium-low heat until shimmering. Add the onions, and cook, covered, stirring occasionally, until the onions are soft and translucent, 7 to 10 minutes. 

Add the cilantro, honey, garlic, turmeric, ginger, saffron, if using, cinnamon, salt, and pepper, and cook, uncovered, stirring occasionally, until fragrant, about 2 minutes. Add the chicken and stir to combine with the onions and spices until well coated. 

Add the stock and simmer, stirring occasionally, until the chicken is cooked through and tender, and the stock turns into a thick and glossy sauce that coats the chicken, 15 to 20 minutes. Season to taste with salt and honey, if needed. 

Meanwhile in a small skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the eggs and a pinch of salt and cook, stirring gently with a wooden spoon, until the scrambled eggs are just set but still wet on top,1 to 3 minutes.

Scatter the scrambled eggs evenly on top of the chicken and onion mixture in the skillet, then sprinkle the toasted almonds evenly over top.

Working with 1 phyllo sheet at a time, lay a phyllo sheet flat on your work surface and brush with melted butter. Loosely scrunch up the buttered phyllo and place, buttered side up, on top of the filling. Repeat with the remaining phyllo sheets until the pie is fully covered with the crinkled phyllo pastry. 

Bake until the filling is bubbly and hot and the pastry is golden on top, about 25 minutes. Just before serving,use a fine-mesh sieve and lightly dust with powdered sugar and cinnamon, if desired. Serve.

Special Equipment

12-inch high-sided stainless-steel or cast-iron skillet, small skillet

Notes

4 cups shredded or cubed pre cooked chicken can be substituted for the raw chicken. I starting with cooked chicken, add the stock and simmer for 10 minutes before adding the chicken and cooking until coated and glossy, about 5 minutes, then continue with the recipe.

Make-Ahead and Storage

The almonds can be toasted and stored in an airtight container at room temperature for up to 2 weeks ahead.

The chicken filing can be prepared through step 4 and refrigerated in an airtight container for up to 3 days. Reheat the filling until warmed through in the 12-inch skillet before continuing with step 5.

The bastila is best enjoyed when freshly baked, but leftovers can be refrigerated in an airtight container for up to 3 days. Transfer to a baking dish or skillet and reheat in the oven to eat.