Moroccan Chicken Pies

Nothing beats a home made chicken pie, especially with the warm & aromatic spices in our Gregg's Moroccan seasoning.

Prep Time:
Cook Time:

How to Cook

  1. Pre heat the oven to 180°C. Grease four 1 cup metal pie dishes.
  2. Heat oil in a fry-pan over medium heat. Add onion and garlic and cook, stirring for 2-3 minutes or until softened. Add chicken stock, bring to the boil reduce to a simmer. Stir in chicken, Gregg's Moroccan seasoning. Simmer for 5-8 minutes. Remove from heat, add herbs and almonds. Season with Gregg's Salt and pepper grinders.
  3. Whisk eggs, stir in chicken mixture. Cool slightly. Cover filo with a damp tea towel to prevent it drying out. Add chicken mixture to dish, scrunch each file sheet and place on top of mixture. Bake for 15-20 minutes or until pastry is golden. Rest for 10 minutes.
  4. Dust with extra Gregg's Moroccan seasoning if desired and serve with a salad.


  • 1 Tbsp Oil
  • 1 Brown Onion, finely chopped
  • ½ cup Chicken stock
  • 1 Barbeque chicken, skin and bones discarded, meat shreaded
  • 2 tsp Gregg's Moroccan seasoning, plus extra for sprinkling
  • ¾ cup Chopped flat leaf parsley leaves
  • ¾ cup Chopped mint leaves
  • 100 g Silvered almonds, toasted and chopped
  • 3 Eggs, lightly beaten
  • 4 sheets Filo pastry

Related Recipes