It came out pretty good! The main problem was that I used some less-than-flavorful chicken (it was the kosher organic chicken that's sold frozen at Whole Foods; not nearly as tasty as Empire). I took the filling from the recipe in Claudia Roden's "The Book of Jewish Cooking", cutting it about in half. And I put it between matzohs soaked in chicken broth a la all those pesach matzoh pies I see recipes for, topped it with egg wash and baked it at 375 until we were all too hungry to wait any more. I'm now doubly inspired, to make a real b'stilla with filo and to try more of those matzoh mina recipes.