Nigerian Chicken Pie
A popular West African savory pastry filled with seasoned minced chicken, potatoes, and carrots encased in a buttery, flaky crust.
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Ingredients
- 500 grams All-purpose flour
- 250 grams Margarine or cold butter
- 300 grams Minced chicken breast
- 1 medium Irish potato, diced small
- 1 large Carrot, diced small
- 2 units Chicken bouillon cube
- 1/2 cup Onion, finely chopped
- 1 teaspoon each Thyme and Curry powder
- 1/2 cup Cold water
- 2 tablespoons Vegetable oil
- 1 large Egg (for wash)
- 1 tablespoon Cornstarch (mixed with water)(optional)
Instructions
- 1
Sauté onions in oil, then add minced chicken and cook until browned.
- 2
Add diced potatoes, carrots, bouillon, thyme, curry, and a splash of water; simmer until vegetables are tender.
- 3
Thicken the filling with a cornstarch slurry if needed, then set aside to cool completely.
- 4
In a large bowl, rub the cold butter into the flour until it resembles coarse breadcrumbs.
- 5
Gradually add cold water to the flour mixture, kneading gently until a stiff dough forms, then let it rest for 15 minutes.
- 6
Roll out the dough to 5mm thickness and cut into circles using a cutter or a small plate.
- 7
Place a spoonful of chicken filling in the center, fold the dough over, and seal the edges with a fork.
- 8
Brush the pies with beaten egg and bake in a preheated oven at 180°C (350°F) for 25-30 minutes until golden brown.
Nutrition per Serving
380
Calories
14g
Protein
42g
Carbs
18g
Fat
2g
Fiber
2g
Sugar
480mg
Sodium
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