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Chicken Pie

Also known as Nigerian Chicken Pie

The bakery cousin of meat pie: shortcrust pastry around a creamy spiced chicken and potato filling. Meat pie, fish roll and sausage roll are already in the book.

Chicken Pie, Nigerian cooking

Ingredients

  • 500 g of plain flour
  • 250 g of cold margarine
  • 1 egg and a pinch of salt, for the pastry
  • Cold water to bind
  • 300 g of cooked chicken, diced
  • 2 potatoes, diced and parboiled
  • 1 carrot, diced
  • 1 onion, 1 teaspoon of curry and thyme
  • ½ cup of chicken stock
  • 1 tablespoon of flour, to thicken
  • Egg wash

Method

  1. 01

    Rub margarine into flour and salt. Bind with egg and water. Chill.

  2. 02

    Cook onion, curry and thyme, add chicken, potato, carrot, stock and a little flour. Simmer until thick. Cool.

  3. 03

    Roll the pastry, cut circles, fill, seal, egg-wash and bake at 180°C for 25 to 30 minutes until golden.

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