I love chicken and leek pie. I’ve posted chicken and leek pie recipes which avoid the starchy nature some commercial ones have. I have fond chicken and leek pie memories dating back to Mrs Patchett’s chicken and leek pies in Sydney and I obsessively order them if they’re on a menu. However, Chicken Pastilla may be my new favourite chicken pie. Well I say pie, for me a pie has to have a pastry base and lid (The English obsession with pot pies baffles me). Chicken pastilla fails this test as it is more open topped. However, despite its dubious pie credentials, it’s still delicious and has me questioning life long allegiances so I think it’s worth writing about. At its heart it’s braised chicken thighs with warming Moroccan spices and citrus notes wrapped in filo pastry tasting slightly of beurre noisette. Frankly, of course it’s delicious – I mean how could it not be.