Nigerian Chicken Pie

Nigerian Chicken Pie

Ingredients

For the Pastry
• 4 cups (500g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tbsp granulated sugar
• 200g cold butter or margarine
• 1 large egg
• ½–¾ cup (120–180ml) cold water

For the Chicken Filling
• 400g cooked chicken, shredded or finely diced
• 2 medium potatoes, peeled and diced
• 1 large carrot, diced
• 1 small onion, chopped
• 1 tbsp vegetable oil
• 1 tbsp flour
• 1 cup (240ml) chicken stock
• ½ tsp curry powder
• ½ tsp thyme
• ½ tsp black pepper
• Salt to taste

For Egg Wash
• 1 egg, beaten

Method

1. Prepare the filling: Heat the oil in a saucepan and sauté the onion until softened.

2. Add the diced potatoes and carrots, then stir in the curry powder, thyme, black pepper, and salt.

3. Add the chicken stock, cover, and cook until the vegetables are tender but not mushy.

4. Stir the flour with a little water to make a smooth slurry. Add it to the filling and cook until the mixture thickens.

5. Add the cooked chicken and mix well. Remove from the heat and allow the filling to cool completely.

6. Make the pastry: Mix the flour, baking powder, sugar, and salt. Rub in the cold butter until the mixture resembles breadcrumbs.

7. Add the egg and gradually add cold water, mixing until a firm, smooth dough forms.

8. Knead lightly, cover, and refrigerate for 20–30 minutes.

9. Roll the dough out on a lightly floured surface to about 3–4mm thick.

10. Cut out circles using a round cutter.

11. Place a spoonful of the cooled chicken filling on one side of each pastry circle.

12. Fold the pastry over the filling to form a half-moon. Press the edges firmly with a fork to seal.

13. Place the pies on a lined baking tray and brush the tops with beaten egg.

14. Bake at 180°C (350°F) for 25–30 minutes, or until golden brown.

15. Allow to cool slightly before serving.