Ingredients

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

Instructions

• 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.