How to make african Chicken Pie

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 but 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.

Course Dessert

Cuisine African

Keyword easy, homemade

Prep Time 1

Cook Time 20

Servings people

Calories 334kcal

Author Lola Osinkolu

Ingredients

For the Filling:

1 Pound Ground Chicken
1 cup Potatoes Diced
3/4 cup Carrots Diced
1 Onion Small Diced
1/4 teaspoon Black Pepper
1/4 teaspoon Chilli Powder
1 Seasoning Cube
Salt To Taste
2 tablespoons Vegetable Oil
1/4 teaspoon Curry Powder
2 tablespoon 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 teaspoon Baking Powder
A Pinch of Salt
1/2 teaspoon Nutmeg optional
4-5 tablespoon Water or Milk

Instructions

For the Filling:

Preheat the cooking oil in a pan, add the diced onions and saute over medium heat stirring constantly until it until it becomes translucent.
Add the ground chicken (minced Chicken) and cook it until it's no longer pink - bout 5 minutes.
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. mix it together until the mixture is no longer lumpy.
Pour the mixture over the chicken pie filling and leave it to simmer for about a minute. The mixture will become thicker.

For the Pastry:

Mix the flour, salt, and baking powder together in a large bowl. Add the butter/margarine and use your hands to crumble 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 plastic wrap and place it in the fridge to chill for about 20 minutes. (skip this step if you don't want a super flaky pie).
Roll out the pastry dough to your desired thickness on a lightly floured work surface.
use a knife to cut into rectangles or circle of your desired size.
Fill the cut-out pastry with the chicken pie filling, but don't overfill so that you will be able to close the pie easily.
Crack and whisk one large egg inside a bowl and brush the edges of the pie pastry with the egg then, fold the dough over to close it up and crimp the edges with a fork.
Use the remaining whisked ggg to brush the surface of the Chicken Pie.
Use a fork to prick the surface of the pie about two or three times and place the pies in a parchment-lined baking sheet.
Bake in a 350°F preheated oven for 20 to 25 minutes or until golden brown. Enjoy!

Video

Nutrition