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African Recipes » Nigerian Chicken Pie and the perfect crust

Nigerian Chicken Pie and the perfect crust

Published: October 23, 2017 . Updated: September 21, 2019 by Chichi Uguru . This post may contain affiliate links. Please read our full disclosure here. 15 Comments

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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.

Nigerian Chicken PieNigerian Chicken Pie

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

Nigerian Chicken Pie

Chichi Uguru
5 from 5 votes
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Ingredients
  

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 tsp 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 tsp dry thyme
  • ½ green bell pepper chopped
  • 2 Tbsp oil
  • 1 Tbsp flour

Instructions
 

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

The Filling:

  • 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 Tbsp of flour with about 1-½ Tbsp 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 Tbsp 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.
  • Enjoy
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Reader Interactions

Comments

  1. Ify

    December 09, 2017 at 6:32 pm

    5 stars
    I love meat/chicken pies.Have you tried using almond flour just to reduce the carbs...I will love to try that...nice blog!

    Reply
    • Chichi Uguru

      December 09, 2017 at 7:23 pm

      Thanks So much IFY ?. Yeah I have tried using almond flour for low carb (ketogenic) meat pies. Would be posting the recipe soon but that would be on my low carb site chichiuguru.com. Are you on a low carb diet.

      Reply
  2. Jillian

    October 25, 2017 at 3:55 am

    5 stars
    These look delicious!

    Reply
    • Chichi Uguru

      October 25, 2017 at 9:10 am

      Thanks Jillian

      Reply
  3. Sues

    October 25, 2017 at 3:35 am

    These chicken pies look so tasty! I'd want one in each hand 🙂

    Reply
    • Chichi Uguru

      October 25, 2017 at 9:11 am

      You can have em ? thanks Sue

      Reply
  4. Lisa Bynum

    October 25, 2017 at 2:08 am

    5 stars
    Chicken thighs are definitely my favorite part of the chicken to cook with.. So much more flavorful that chicken breasts. These pies look so tasty!

    Reply
    • Chichi Uguru

      December 06, 2017 at 9:37 pm

      I totally agree. Thanks Lisa?

      Reply
  5. Lisa Bryan

    October 25, 2017 at 2:06 am

    5 stars
    Sound delicious and love the crusty outside with all the juicy vegetables!

    Reply
    • Chichi Uguru

      October 25, 2017 at 2:07 am

      Thanks Lisa ?

      Reply
  6. Hope

    October 25, 2017 at 1:54 am

    5 stars
    What perfect looking pies! I bet they are full of flavour with the herbs and spices you have in there ?

    Reply
    • Chichi Uguru

      October 25, 2017 at 2:06 am

      You are right Hope, they do taste amazing. Thanks

      Reply

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