Moroccan Chicken Pie

One the baby daddies will love!

Prep Time

30 Minutes

Cook Time

1.5 Hours


  • 5 Chicken Thighs bone in, Skin on
  • 2 Onions diced
  • 3 TBL Mo'rocckin paste
  • 2 large Kumara peeled
  • 250gm Spinach
  • 4 sheets Pre-rolled Puff Pastry
  • 1/2 cup Cream
  • 2 tsp Whatevz seasoning ground
  • 1 tsp Salt


  1. Dice your kumara (about 1.5cm pieces) and throw in a deep oven dish, with the diced onions and chicken thighs. Rub the Moroccan paste, seasoning and salt all over these guys, add 1/2 cup water, cover with tinfoil and bake for 35-40 minutes at 175 degrees until the chicken is just cooked.
  2. Rub a baking dish (about a 20cm size rectangle) with olive oil, and line the bottom and sides with the puff pastry, saving enough to cover the top as well.
  3. Pull the chicken out of the oven and remove the bones. Shred the meat into a bowl and add the cooked kumara, onion and cooking liquid. Stir through the cream.
  4. Remove the stalks from the spinach, wash and roughly chop, add to the chicken mix and season with salt.
  5. Pour the filling into your pie base and cover the top with remaining pastry. Use a fork to seal the edges, trim any excess pastry and brush with a beaten egg. Sprinkle with whatevz mum seasoning, and decorate with pastry hearts or whatever you fancy.
  6. Bake for about 45 minutes at 190 degrees until deep golden.

Recipe Notes

A bit hearty chicken pie. Serve with a big fresh salad, or chips if thats what the baby daddies require!


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