Mouthwatering Moroccan B’Stilla-Style Poultry Pie Recipe

Last Updated on February 12, 2026 by Antoni Recipes Team

Imagine walking into your kitchen and being enveloped by the intoxicating aroma of spices wafting through the air. That s the magic of Moroccan B Stilla-Style Poultry Pie, a dish that marries savory and sweet flavors in a way that feels both familiar and exotic. This isn t just a meal; it s an experience that transports you to the bustling markets of Marrakech, where culinary traditions come alive.

I discovered this delightful recipe while hosting a dinner party for friends, eager to break away from the usual weeknight fare. This pie dazzles not only with its golden, flaky crust but also with a rich and aromatic filling that s perfect for any special occasion. Whether you re celebrating a festive gathering or simply looking to elevate your weeknight dinners, this dish promises to impress and impress again. Plus, it s versatile enough to cater to various tastes, whether you prefer chicken, Cornish hens, or even a vegetarian twist.

Join me as we delve into this culinary treasure, and let s create a dish that will leave everyone asking for seconds!

Why choose Moroccan B Stilla-Style Poultry Pie?

Indulge in a culinary adventure with bold flavors that marry sweet and savory notes perfectly! This pie promises:

• Flaky Perfection: The layers of phyllo dough create an irresistibly flaky crust.
• Aromatic Fusion: The blend of spices like saffron and ras el hanout will transport your taste buds to Morocco.
• Versatile Options: Swap in your favorite poultry or opt for a vegetarian filling to suit any preference.
• Crowd-Pleasing Delight: Serve it at gatherings or impress your family on a weeknight; every slice is a showstopper.
• Time-Saving Magic: Bake ahead and serve; this dish is just as delightful reheated!

Join me in savoring this delightful dish that everyone will adore!

Moroccan B Stilla Pie Ingredients

• For the Filling
  Saffron threads Adds a distinct aroma and flavor; substitute with turmeric for color if needed.
  Blanched slivered almonds Provides a delightful crunch; pine nuts can be used as a substitute.
  Chicken thighs Rich in flavor, serving as the pie s main protein source; Cornish hens or quail are great alternatives.
  Chicken stock Infuses moisture and depth into the dish; go for homemade or low-sodium options.
  Eggs Acts as a binder, enhancing the richness of the filling.
  Olive oil Ideal for sautéing the ingredients; butter can be used for a richer flavor profile.
• For the Aromatics
  Yellow onion The foundational flavor; shallots can be a milder alternative.
  Garlic Elevates the dish with aromatic flair; fresh is best, but powder works in a pinch.
  Ras el hanout A spice blend that adds warmth; mix cumin, coriander, and cinnamon as a substitute.
  Red pepper flakes For an extra kick; adjust according to your spice preference.
  Cilantro & Parsley Fresh herbs that brighten up the flavors; feel free to adjust or omit based on taste.
  Coarse salt & Ground black pepper Essential for adjusting flavor; add to taste.
• For the Crust and Topping
  Unsalted butter For greasing the pan and enhancing the pie s richness.
  Phyllo dough Creates that signature flaky crust; puff pastry is a possible alternative, though the texture will change.
  Powdered sugar & Ground cinnamon For a sweet dusting upon serving, adding just the right touch.

With these ingredients, you re well on your way to creating a mouthwatering Moroccan B Stilla-Style Poultry Pie that promises to be a showstopper for any occasion!

How to Make Moroccan B Stilla-Style Poultry Pie

1. Prepare saffron: Soak saffron threads in warm water and set aside to release their vibrant flavor. This step is essential for that authentic Moroccan aroma.
2. Toast almonds: In a dry skillet, toast slivered almonds over medium heat until golden brown, about 5-7 minutes. Stir frequently and set aside to cool, ensuring they maintain their crunch.
3. Cook poultry: In the same pan, bring chicken thighs to a boil in chicken stock. Reduce heat and simmer until the chicken is cooked through and tender, approximately 20-25 minutes. Reserve the poultry for later use.
4. Reduce stock: Strain the chicken stock into a saucepan and boil until reduced to 1 cup, which intensifies the flavors. Set aside to cool slightly.
5. Sauté onions & garlic: In the same saucepan, heat a drizzle of olive oil over medium heat. Add diced onion, cooking until translucent (about 5 minutes), then stir in minced garlic and spices. Remove from heat once fragrant.
6. Combine filling: Shred the cooked chicken and mix it with the reserved stock, toasted almonds, fresh herbs, and seasoning in a large bowl. Allow this flavorful filling to cool slightly before assembling the pie.
7. Assemble pie: Grease a springform pan with unsalted butter. Layer sheets of phyllo dough in the pan, brushing each layer with melted butter. Spread a portion of the filling and repeat, finishing with phyllo on top.
8. Bake: Cover the pie with foil and bake in a preheated oven at 400 °F for 30-35 minutes. Remove the foil in the last 10 minutes to achieve a golden, flaky crust.
9. Cool & serve: Let the pie cool for a few minutes before dusting the top with powdered sugar and cinnamon. Slice and serve warm, delighting your guests with its exquisite flavors.

Optional: Serve with a refreshing mint tea for a Moroccan touch!

Exact quantities are listed in the recipe card below.

Expert Tips for Moroccan B Stilla-Style Poultry Pie

• Keep Phyllo Fresh: Cover phyllo dough with a damp cloth to prevent it from drying out while you work with it. This is crucial for achieving that flaky texture.
• Use a Serrated Knife: When it s time to cut your pie, use a serrated knife for clean slices. A smooth cut will highlight the beautiful layers of the Moroccan B Stilla-Style Poultry Pie.
• Watch the Baking Time: If using a deep pie dish instead of a springform pan, keep an eye on the baking time as it may vary. You want that golden brown crust without overbaking.
• Cool Before Serving: Allow your pie to cool slightly after baking. This helps the filling set and makes slicing easier without losing the filling.
• Taste and Adjust: Always taste your filling before assembling the pie. Adjust seasoning or spice levels to ensure a flavor that sings!

Variations & Substitutions for Moroccan B Stilla-Style Poultry Pie

Feel free to make this dish your own with delightful twists that awaken your palate!

• Vegetarian Delight: Replace the poultry with spiced mushrooms or eggplant for a vibrant veggie-friendly version.
• Nut-Free Option: Use sunflower seeds instead of almonds for crunch without the nuts; they lend a nice texture too.
• Herb Twist: Swap cilantro and parsley for fresh mint or dill to infuse new herbaceous notes into your filling.
• Spice It Up: Add cayenne pepper or chipotle for a smoky heat that ll warm your soul; just adjust the quantity to suit your spice level.
• Sweeten the Deal: Incorporate dried fruits like apricots or raisins into the filling for a subtle sweetness that complements the savory flavors beautifully.
• Flaky & Gritty: Switch from phyllo dough to a homemade pastry crust for a heartier texture that offers a comforting crunch.
• Chicken Variety: Instead of chicken thighs, feel free to use shredded rotisserie chicken, saving time and enhancing the flavor effortlessly.
• Gluten-Free Version: Opt for gluten-free phyllo or a mixture of ground nuts and oats for the crust to keep everyone at the table happy.

Embrace these variations, and take your culinary journey to new heights with your own personal touch!

What to Serve with Moroccan B Stilla-Style Poultry Pie?

Enhance your dining experience with delightful accompaniments that complement the intricate flavors of this exquisite pie.

• Refreshing Mint Tea: The coolness of fresh mint tea refreshes the palate and complements the sweet and savory notes of the pie beautifully.
• Simple Arugula Salad: Featuring peppery arugula with a light lemon vinaigrette, this salad adds a crisp texture that balances the richness of the B Stilla.
• Couscous with Vegetables: Fluffy couscous infused with spices and sautéed vegetables offers a hearty yet light side that harmonizes with the pie s flavors.
• Olive Tapenade: Serving a small dish of Mediterranean olive tapenade brings a delicious brininess that contrasts wonderfully with the sweet elements of the dish.
• Roasted Beet Salad: The earthy sweetness of roasted beets topped with feta creates a vibrant and colorful dish that perfectly accompanies the B Stilla.
• Baklava for Dessert: This traditional sweet treat, layered with honey and nuts, provides a gentle sweetness that echoes the flavors of your main dish, making for a harmonious meal.

Each of these pairings will elevate your Moroccan B Stilla-Style Poultry Pie experience, creating a dinner to remember!

How to Store and Freeze Moroccan B Stilla-Style Poultry Pie

• Room Temperature: If consumed within a day, store the pie covered at room temperature to maintain its flaky texture.
• Fridge: Store leftover Moroccan B Stilla-Style Poultry Pie in an airtight container for up to 3 days. Reheat in the oven to keep the crust crispy.
• Freezer: For longer storage, freeze the pie tightly wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: To enjoy the pie again, reheat in a preheated oven at 350 °F for about 20 minutes or until heated through and the crust is crispy.

Make Ahead Options

These Moroccan B Stilla-Style Poultry Pies are perfect for meal prep enthusiasts! You can prepare the flavorful filling up to 3 days in advance, storing it in an airtight container in the refrigerator. Simply cook the chicken, mix it with the sautéed aromatics, and let it cool completely before refrigerating to maintain its quality. Additionally, you can also layer the phyllo dough in your pie pan and freeze it without the filling for up to 24 hours. When you re ready to bake, just add the chilled filling and proceed with the baking instructions. This makes it easy to whip up a stunning dish on busy nights, ensuring you enjoy the same delicious flavors with minimal effort!

Moroccan B Stilla-Style Poultry Pie Recipe FAQs

What is the best way to select saffron threads?
Absolutely! When choosing saffron, look for deep red threads that are intact and aromatic. Avoid any that are brittle or excessively yellow, as they might not impart the same rich flavor. High-quality saffron is essential for that distinctive taste and aroma in your B Stilla.

How long can I store the leftover pie in the refrigerator?
You can keep your Moroccan B Stilla-Style Poultry Pie in an airtight container in the fridge for up to 3 days. Just make sure it s covered well to retain moisture and keep that delicious crust crispy when you reheat it!

Can I freeze the pie for later use?
Very! To freeze, wrap the cooled pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months! When you re ready to enjoy it, thaw it in the refrigerator overnight and reheat it at 350 °F until warmed through about 20 minutes will do the trick.

What should I do if the phyllo dough dries out while I m assembling the pie?
Keep that phyllo dough covered with a damp cloth while you work, as it dries out quickly! If you ve already named a few layers and some start to brittle, you can lightly mist them with water before adding the next layer to help keep them pliable.

Is there a vegetarian alternative for the filling?
Absolutely! For a vegetarian twist, you can substitute the chicken with spiced mushrooms or roasted eggplant. Simply saute your chosen vegetables until tender and mix them with the spiced nuts and herbs for a delightful filling that will capture the spirit of this dish!

Can pets eat any of the ingredients used in B Stilla?
While some ingredients like chicken are generally okay for pets, other ingredients such as garlic and certain spices can be harmful to them. It s best to keep the dish solely for human consumption. Make sure to enjoy your Moroccan B Stilla-Style Poultry Pie without sharing!