Moroccan B'steeya Chicken Pot Pie with Almonds and Ras el Hanout
This fusion pot pie transforms traditional Moroccan b'steeya into comfort food by combining spiced chicken with vegetables in a rich, custardy filling topped with almond-studded pastry. The exotic ras el hanout spice blend and sweet apricot nectar create complex flavors that pair beautifully with the nutty crust. Perfect for dinner parties or when you want to serve something unexpected that bridges familiar comfort with North African cuisine.
Ingredients
- 6 ounces almonds
- 6 ounces flour
- 2 sticks cold butter
- 1 teaspoon cinnamon
- 1 ½ tablespoons sugar
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 ½ pounds chicken thighs, cubed
- 2 tablespoons ras el hanoutmixed spice blend of cinnamon, cumin, coriander, paprika1:1moroccan
Use any warm spice blend available
- 3 cups cubed vegetables, zucchini, yellow squash and cauliflower
- 1 cup apricot nectarpeach nectar or orange juice1:1fruit
Maintains sweet fruit element
- ½ cup chicken broth
- 1 cup kabocha, cubedbutternut squash1:1vegetableadds dairy
Similar sweet, dense texture
- 6 eggs, beaten
- ½ cup cream
- parsley, for garnish(optional)
Instructions
- 1
Toast almonds in medium pot for few minutes until fragrant, then let cool
- 2
Pulse almonds in food processor until finely ground
- 3
Add flour, sugar, salt and pepper, process to fine powder
- 4
Add cold butter and pulse few times
- 5
Add beaten egg and pulse until just combined
- 6
Divide dough in two, wrap in plastic and chill
- 7
Heat oil in pot, add onions with salt and cook until softened
- 8
Add garlic, zucchini and yellow squash, cook few minutes more
- 9
Add chicken and ras el hanout, cook until chicken no longer pink
- 10
Add broth, apricot nectar, cauliflower and kabocha
- 11
Simmer about 10 minutes until liquid sits just below other items
- 12
Taste and adjust seasoning
- 13
Heat oven to 375
- 14
Roll out dough to fit inside top of pot
- 15
Beat eggs with cream and stir into chicken mixture
- 16
Cover with dough and cut slits for vents
- 17
Place pot on baking tray and bake about 1 hour until crust well browned
- 18
Let rest 10-15 minutes before serving
- 19
Garnish with parsley
Tips
Make extra dough and freeze one portion for future use - this almond pastry works well for sweet or savory applications.
Ensure the filling is well-seasoned before adding the custard mixture, as the eggs and cream will dilute the flavors slightly.
Place the pot on a baking tray to catch any overflow and make handling easier when moving in and out of the oven.
Good to Know
Refrigerate covered up to 3 days. Reheat in 350F oven until warmed through.
Can assemble completely up to 1 day ahead and refrigerate unbaked. Add 10-15 minutes to baking time.
Serve warm with simple green salad or roasted vegetables. Let rest before cutting for clean slices.
Common Mistakes
Roll dough thin enough to avoid soggy bottom but thick enough to support filling weight.
Season filling generously before adding custard to avoid bland final result.
Substitutions
Use any warm spice blend available
Maintains sweet fruit element
FAQ
Can I make this without the custard filling?
Yes, skip the eggs and cream for a traditional stew-like filling. The dish will be less rich but still flavorful with the spiced vegetables and chicken.
What if I can't find ras el hanout spice blend?
Mix 1 tsp each cumin, coriander, and paprika with 1/2 tsp each cinnamon, ginger, and turmeric for a homemade version that captures similar warm, complex flavors.
How long will leftovers keep in the refrigerator?
Store covered up to 3 days. The custard filling makes it more perishable than regular pot pie, so consume within this timeframe for best quality and safety.