Recipe: Moroccan Chicken Pie

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If you are interested in entering a pie in the savory category for the 6th annual Good Food pie contest, why not practice with this recipe from Aliya Leekong’s award-winning book, Exotic Table. It was just listed in Food & Wine Magazine as one of the top 25 cookbooks of the year. Leekong says that this recipe fuses Bastilla, a Moroccan pigeon pie and a classic chicken pie for a result that has the “flavor of bastilla with a slightly shorter prep and cooking time and the feel of an old-fashioned chicken pie.”