The african Chicken pie – Stuffed with Minced Chicken (Ground Chicken), Potatoes and Carrots. The Nigerian Chicken pie pastry is the same as the pastry used for the Nigerian Meat pie, the only difference is the stuffing. Though I have posted a recipe for the Nigerian Meat pie, I decided to make another video recipe for the Nigerian Chicken Pie because I wanted to answer some of the questions I usually get about the Nigerian Pie Pastry.
Notes about the African Chicken Pie:
I used my freshly ground Chicken for this recipe (you can see how that is done here) but you can use the store-bought Ground Chicken if you choose to.
Make sure your Water, Butter, and Margarine are very cold before using it for the Pastry.
Don’t over work your dough, it will result into a dense pie.
I was able to get 10 average pies from these but you can get more or less depending on how thick/big your Pies are.
I’m aware that some people like their Nigerian Chicken pie dough thick while others like it thin, feel free to roll it out to your desired thickness.
You can use the food processor to combine the Flour and the Fat, it makes the work easier – but for clean up 🙂
As we all know, Margarine is really oily, so I used a combination of Butter and Margarine for this recipe because the Butter decreases the Oily tendencies of the Pie, it also yields a richer tasting Pie and also but you can use only Margarine as well
If you want a pastry dough that is fried and not baked I will suggest you go for the Nigerian Fish Roll because the fat content in the Fish roll is lesser which makes it more suitable for frying.
****use 260g (approximately 19 Tbsp) of Margarine if you choose to use only Margarine.
I use the standard American measuring cup for all my measurements except otherwise stated. You can click on this link if you will like to have the metric equivalent.
How to make african Chicken Pie
For the Filling:
- 1 Pound Ground Chicken
- 1 Cup Potatoes Diced
- 3/4 Cup Carrots Diced
- 1 Onion Small Diced
- 1/4 Tsp Black Pepper
- 1/4 Tsp Chilli Powder
- 1 Seasoning Cube
- Salt To Taste
- 2 Tbsp Vegetable Oil
- 1/4 Tsp Curry Powder
- 2 Tbsp Flour
- 1/2 Cup Water
For the Pie Pastry
- 4 Cups All Purpose Flour
- 140 g Butter 10 Tbsp
- 140 g Margarine 10 Tbsp
- 1 Tsp Baking Powder
- A Pinch of Salt
- 1/2 Tsp Nutmeg optional
- 4-5 Tbsp Water or Milk
- For the Filling:
- Preheat the cooking Oil in a pan, add the dice Onions and saute over medium heat stirring constantly it until it becomes translucent.
- Add the Ground Chicken (minced Chicken) and cook it until it's no longer pink.
- Add the seasoning cube, Black pepper, Chili powder and salt to taste together with the diced potatoes and Carrots and leave to cook until the vegetables become tender.
- In a small bowl, combine the Flour and water and mix it together until the until the mixture is no longer lumpy.
- Pour the Flour and water mixture over the Chicken pie filling and leave it to simmer for about a minute. That is it for the Nigerian Chicken Pie filling.
- For the Pastry:
- Combine the Butter, Margarine, and Flour together in a large Bowl and use your hands to massage the Fat into the Flour until it becomes crumbly.
- Add the water, a little at a time until a slightly stiff but workable dough is formed.
- Knead the Dough for about a minute or even less, the lesser the better.
- cover it up with a plastic wrap and place it in the Fridge to chill for about 20 minutes
- Just before you take it out from the Fridge
- Preheat your oven to 350°F
- Crack one large Egg inside a Bowl and set it aside
- Also, either line your baking pan with parchment paper or a foil paper (the dull side facing you) and rub it with some Butter/Margarine and set aside
- Let's finish up the Nigerian Chicken pie recipe
- Now take Pastry Dough out from the Fridge and place it back on a floured the work surface and roll it out to your desired thickness
- Trim the edges and cut out the pastry into rectangles of your desired size
- Fill the pastry with the chicken pie filling, but don't overfill so that you will be able to close the Pie easily
- Brush the edges of the Pie pastry with the whisked Egg, and fold the dough over to close it up and crimp the edges with a fork
- Use the remaining whisked Egg to brush the surface of the Chicken Pie
- Finally, use a Fork to prick the surface of the Pie (Please watch the video above if necessary)
- Place the Pies inside the preheated oven and bake for 20 minutes or thereabout, till golden brown.
- Enjoy your Nigerian Chicken pie with a Cup of Tea or Milk for Breakfast or as a snack.
You might also want to check out some other Nigerian pastry recipe: