Nigerian Chicken pie is similar to the Nigerian meat pie but definitely needs a different post because it’s different in a way. The filling has a bit more bravado in my opinion and this crust is less wahala to handle than the crust used here.
Chicken pie seems to be more expensive in Nigerian fast food restaurants because chicken is viewed as special meat back home. Funny thing is that the reverse seems to be the case here in the States as beef is more expensive.
Well why not save yourself some money and make this tasty snack at home. Why not? Just follow the steps below and it would guide you along.
My preferred part of chicken for this is the thigh or drumsticks with skin on, to lock in extra moisture and flavor ( I strip off the skin before shredding). You can use minced chicken, minced turkey or even chicken breasts. For so reason chicken pie is intentional shaped in a rectangle form i don’t know how that came about but I guess it’s just a marketing strategy to differentiate it from the meat ( beef ) pie.
You can make it in any shape you want. I made some shaped in rectangle s and some heart shaped. How do you make your dough? I am curious to know. Which is your favorite, Meat ( beef) pie or Chicken pie
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Nigerian Chicken Pie
For the dough
- 500 g all purpose flour
- 190 g salted butter soft but cold
- ⅓ cup of water
- 2 eggs 1 for dough 1 for egg wash
- ½ teaspoon baking powder
For the filling
- 4 boneless chicken thighs drumsticks or 300g minced chicken meat
- 1 small onion chopped
- 1 habanero pepper
- 1 tsp curry powder
- 2 teaspoon dry thyme
- ½ green bell pepper chopped
- 2 tablespoon oil
- 1 tablespoon flour
For the dough:
- Mix flour and baking powder then mix butter and flour with a pastry blender preferably. Tina bread crumb like texture . If you don’t have a pastry blender, use your hands but be careful not to over mix because the warmth of your hands can make the butter melt too quickly. Cold butter helps achieve the flaky texture.
- Create a well in the middle if the mix, whisk in an egg and mix.
- Add the cold water and mix thoroughly into a ball.
- Wrap in cling film and put in the refrigerator to rest for about 30 minutes
- If you are using the minced chicken please follow the instructions in the My Nigerian meatpie recipe. If you are using the fresh chicken thighs or drumsticks then continue with this.
- Place the washed chicken meat in pot, add water just to the level of the meat.
- Season with curry, thyme, bouillon powder, ginger and garlic.
- Cook till the chicken is cooked through. Be sure to top up with water as necessary.
- Turn off heat and with a slotted spoon, spoon out the cooked chicken to a plate.
- Remove the skin and chop up into smaller bits.
- Heat up oil in a sauce pan, sauté the onions till fragrant
- Add the chopped chicken bits, chopped habanero pepper cubed carrots and potatoes. Stir fry for about a minute, then add ½ a cup of meat stock cover and bring to boil.
- When it begins to boil, taste for seasoning and adjust accordingly. Then add the chopped green bell peppers.
- Mix 1 tablespoon of flour with about 1-½ tablespoon of water. Pour mixture in the sauce pan and stir. Allow to cool and thicken for another minute. Adjust thickness by adding a little meat stock if it is too thick.
Assembling the chicken pie:
- Preheat oven to 350 F / 180 F
- Bring the dough out of the refrigerator and divide into four portions.
- Sprinkle a little flour on the work surface, roll out dough ⅛ thickness then cut into rectangles or any shape you like Using large cookie cutters.
- Add a tablespoon of the filling and seal using the the egg wash. Press edges together with a fork.
- Repeat process till all the dough is used up.
- Arrange dough on a cooking sheet lined with parchment paper.
- Bake in the oven for 20-25 mins until golden brown.