Moroccan Chicken Pie

Moroccan Chicken Pie

6 carrots, peeled and diced in 1/2 inch cubes
2 large onions, finely chopped
4 tablespoons olive oil mixed with 4 tablespoons melted butter
8 tablespoons curry powder
2 cups cooked medium grain white rice
1 cup currants (look like small raisins, you will find them in the section with raisins. If I remember correctly, you can find them at Cub - I don't think I found them at Target)
1 cup chicken broth
2 lbs cooked light and dark chicken meat, cut into 1 inch cubes (a Rotisserie chicken works well)
Salt and pepper to taste

Add in the bag for serving day:

1 package fillo pastry (found in the freezer section)
1/2 pound butter


Cooking Day

Saute the carrots and onions in the oil and butter until just golden. Add the curry powder and stir. Add the rice, currants, and chicken broth and cook for a few minutes, stirring constantly. Next add the meat, salt and pepper and cook over low heat for 5 minutes. Place the chicken mixture in a gallon ziploc bag. Let the mixture cool some and then freeze. Add 1, unopened, roll of fillo pastry and 1/2 pound of butter for serving day. (Fillo pastry comes in a box with 2 rolls of pastry)

Serving Day

It takes a little bit of time to work with the fillo pastry in putting this meal together. Give yourself about 20 minutes to put the meal together before baking.

Thaw the chicken mixture and the fillo pastry in the refrigerator overnight. When you are ready to start the meal, roll out the fillo pastry on the counter and let it sit. Place the chicken mixture in a 9x13 pan (the deeper the better).

Preheat oven to 375 degrees.

Now you are ready for the fillo pastry. The fillo pastry is very thin sheets of pastry that you are going to layer over the chicken mixture. If the fillo pastry is too big to cover the pan, cut it the same size as the pan. Place 1 sheet of the fillo pastry on top of the chicken. Brush gently but thoroughly with melted butter. Repeat with at least 12 sheets of fillo pastry (or as many as will fit in your pan).

With a very sharp knife, pre-cut serving size portions before you bake.

Bake for 45 minutes until golden. Serve at once