One Pot Moroccan Chicken & Chickpea Pot Pie
One Pot Moroccan Chicken & Chickpea Pot Pie has all the incredible Moroccan flavours you love, wrapped in a flaky, golden puff pastry crust. The rich, spiced stew inside is packed with shredded chicken, chickpeas, carrots, celery, onions, garlic, and fresh chilli, all simmered with fragrant Ras el Hanout, cumin, coriander, and turmeric. The result? A comforting, flavour-packed dish that fills your kitchen with the most delicious aromas.
To balance the savoury spices, I added Medjool dates and dried apricots for a subtle sweetness, along with chopped parsley for freshness and toasted almonds for crunch. The combination of textures and bold Moroccan-inspired flavours makes this pot pie an absolute winner.
The best part? You can make the filling ahead of time! Letting the stew sit allows the flavours to develop even more. Simply refrigerate or freeze, then when you’re ready, pour it into an oven dish, top with puff pastry, brush with egg wash, and bake at 220°C for 25-30 minutes until golden and crispy.
✔️ Why You’ll Love This Recipe:
✔️ Bursting with Moroccan spices – A rich and aromatic filling with deep, warming flavours.
✔️ Perfect make-ahead meal – The filling can be prepped in advance for stress-free cooking.
✔️ Golden, flaky pastry – The perfect contrast to the hearty, flavourful stew inside.
✔️ Sweet & savoury balance – Dried fruit adds a subtle sweetness to the savoury, spiced filling.
This One Pot Moroccan Chicken & Chickpea Pot Pie is a true comfort food classic with a North African twist. Try it and let me know what you think!
This recipe is inspired by Food52. More in the mood for a soup? Try this Moroccan Spiced Chicken Soup with Dried Apricots, Bulgur and Chickpeas.
One Pot Moroccan Chicken & Chickpea Pot Pie
(3 votes, average: 4.67 out of 5)
Loading...One Pot Moroccan Chicken & Chickpea Pot Pie brings together succulent chicken and chickpeas in a deliciously spiced stew.
Ingredients
- The chicken
- 400 - 500 g chicken thighs and or chicken breasts, left whole (skinless and boneless)
- 2 tsp cumin powder
- 2 tsp koriander powder
- 1 tsp turmeric
- 1 tbsp ras-el-hanout
- 1 tsp chili powder
- 1 tsp salt, 3 tbsp vegetable oil
- 3 crushed garlic cloves
- The stew
- 1-2 tbsp vegetable oil
- 1 large white onion, halved and thinly sliced
- 2 carrots, diced
- 2-3 celery sticks, finely diced
- 1 red chili, finely sliced (deseeded if you like less heat)
- 2 tomatoes, roughly chopped
- 1 chicken stock cube
- 1 can (400 g) chickpeas, drained (see notes)
- Large bunch fresh flat leaf parsley, roughly chopped (including stems)
- 4-5 large medjool dates, seeds removed, lovely chopped
- 10 - 12 dried apricots, halved
- 50 g skinned almonds
- 4-6 squares frozen puff pastry, thawed (or use one of those large sheets of fresh puff pastry
- 1 egg for brushing the puff pastry, 1 tsp cold water added and whisked
- 1 tbsp corn flour + 1 tbsp cold water
Instructions
The prep
Preheat the oven to 180°C.
Start by marinading the chicken in a large bowl with all the ingredients. Set aside while you prepare the rest of the ingredients. Let the chicken marinade for at least 15 minutes, but the longer the better.
Spread the almonds over a baking sheet and roast for 10 minutes until starting to brown, stirring half way through. Remove from the oven and set aside. When cooled, roughly chop, they should still have a bit and not chopped too much.
Turn the oven up to 220°C.
The stew
Heat the oil in a large Dutch oven or similar type of pot (if you don't have one, see notes) and add the chicken, keep the bowl you've been marinading in. Sear and brown on all sides, they don't need to cook through yet. Remove the chicken from the pan and add back to the bowl.
Add a small extra drop of oil and add the onions and a teaspoon of salt. Sauté the onions until translucent and fragrant, ± 3 minutes.
Add the celery, carrots and chili pepper. Sauté until starting to soften, ± 3 minutes.
Add the tomatoes and with the juices scrape all the nice spicy crusty bits from the bottom of the pan.
Add the chicken, chickpeas, dates and apricots to the pan. Top everything off with just enough water to cover everything, don't add too much or you'll get a soup.
Crumble in the chicken stock cube and bring to a simmer. Let bubble away for ± 20 minutes until the chicken is cooked through.
Remove the chicken from the pan and let cool slightly. Turn the stew down to a low simmer. Shred the chicken using 2 forks and add back to the pan and mix everything together.
Mix the corn flour with the cold water and pour into the stew mixture, mix well and let bubble away for a few minutes to thicken.
Add in the chopped parsley and the
Taste the stew and season with pepper and salt.
The pie
Clean the edges of the pot with a paper towel and cover the stew with the puff pastry. Make 3 small holes in the pastry to let the steam out and brush with the egg wash.
Place in the oven and bake for 25 minutes until golden and brown.
Serve with a fresh salad, for example this orange and fennel salad.
Notes
- You can of course also use dried chickpeas (that's what I did), just make sure to soak them in water overnight. The chickpeas might need a bit longer to cook, ± at least 30 minutes total.
- If you don't have a Dutch oven or something similar just make it in a large pot and when ready to place in the oven transfer it to an oven dish.
