Let’s talk about a recipe I’ve not only cooked, but actually repeated multiple times. If you know me, that’s basically unheard of. Normally, I fling recipes into my kitchen like a mad scientist, make them once, and then abandon them forever like a Victorian ghost bride. But this Rustic Free Form Moroccan Chicken Pie from Food to Film? She’s a keeper.
Picture it: puff pastry wrapped around spiced chicken, onions, carrots, and enough flavor to make you believe you actually enjoy cold, rainy days. It’s warm, mildly spicy, ridiculously comforting, and the exact kind of dish that makes you cancel plans so you can stay home and eat leftovers in sweatpants.
The Elephant in the Room (a.k.a. Dates)
The original recipe calls for medjool dates. And I said: absolutely not, thank you.
I do not, will not, cannot abide by dried fruit sneaking into savory dishes. Do I want my chicken to taste like dessert? No. Do I trust people who add raisins to potato salad? Also no. So I kicked those dates to the curb. And guess what? The pie is still absolutely perfect. If you are a Person Who Likes Dates, fine, you can live your truth, but don’t invite me over for dinner because I will judge you silently.
What Makes It Amazing
The spice blend—turmeric, cumin, coriander—is everything. It transforms humble chicken thighs into the kind of filling that makes you consider hoarding the whole pie for yourself. The sauce thickens up just enough to coat everything without turning the pastry into a swamp. And the puff pastry? Golden. Flaky. Butter incarnate. It comes out of the oven looking like it’s auditioning for the Great British Bake Off and actually passing the technical challenge.
Pro tip from someone who learned the hard way: let the filling cool before you wrap it in pastry. Otherwise, the bottom will collapse like my willpower in front of a plate of nachos.
Final Verdict
This Rustic Free Form Moroccan Chicken Pie is one of the rare recipes that earned a permanent spot in my rotation. It’s cozy, flavorful, makes the house smell incredible, and pairs beautifully with a green salad if you’re trying to look like a person who makes “balanced meals.”
Would I make it again? Already have. Will I keep making it? Until puff pastry is pried from my cold, flaky hands.
⭐️⭐️⭐️⭐️⭐️ — five stars, minus the dates.
