Nigerian Chicken pie! I’m sure you’re wondering why I’ve got a Chicken Pie recipe up barely two weeks after putting up a Nigerian meat pie recipe. Well, I had a massive craving for Chicken Pies this weekend and thought to make a blog post out of the process, so, here I am.
Nigerian chicken pie is basically the chicken version of the meat pie though unlike the Nigerian meat pie, shredded chicken are a better option compared with minced chicken. Nigerian chicken pies are moister and softer on the inside compared to the meat pie version so you’ll have to use very succulent chicken. The best chicken part I prefer to use is the drumstick only cos its very soft and meaty. It’s better to use chicken with bones rather than fillets as fillets, especially breast fillets, are not as soft as required. I’ll be adding milk to both the dough and filling just so the filling is really moist, soft and yummy and also the dough softer and a tad bit crumbly. However, if you prefer a very firm dough consistency and drier filling, SKIP the milk and use water instead.
I’ll be using both minced chicken and shredded chicken for this recipe so you don’t have to use both, this is only in order to show you the cooking process of both options.
The ingredients measurements stated are basic measurements, I made 3 dozens of chicken pies, hence the large quantity of filling. The stated measurements will produce 8-9 medium size chicken pies.
If you’re interested in my Nigerian Meat Pie recipe, please click HERE to view it….
500 Grams Plain Flour
1 Teaspoon Baking Powder
250 Grams Butter or Margarine
1/4 Cup Milk or Water
2 Medium Eggs
A Pinch of Salt
300 Grams Minced Chicken OR
500 Grams Chicken With Bones (thigh, wings)
2 Medium Carrots Diced
2 Medium Irish Potatoes Diced
1 Medium Onion Diced
2 Cups Chicken Stock
100ml Whole Milk or diluted evaporated milk
2 Heaped Tablespoons Plain Flour
1 Teaspoon Thyme
1 Tablespoon Curry Powder
1 Tablespoon Garlic Powder
I Tablespoon Chicken Seasoning of your choice
2 Knorr Chicken Cubes
Salt to Taste
Firstly, using a knife, make deep insertions on each chicken, this will allow the marinade to penetrate deep into the chicken. Marinate the chicken with 1/2 tablespoon curry, garlic powder, 1 knorr chicken and 1 teaspoon chicken seasoning. Place in a fridge and leave to marinate for at least 2 hours. Mine was left overnight. The longer, the better.
After it’s marinated to your satisfaction, transfer the chicken into a cooking pot, place on a hob on low heat add some chopped onions and salt to taste, leave to simmer for 15 minutes. Do not add water. This process allows the chicken to release its own juices.,stir occasionally….
After 15 minutes, add 1-2 cups of water, taste for seasoning and adjust if necessary, let this slowly cook till tender…The chicken shouldn’t be too soft, just tender so it’s easy to shred as it will be cooked further with the carrots and potatoes…
When it’s tender, take out the chicken and shred into small pieces…
Throw the chicken bones back into the pot containing the stock and continue to slow cook for 10-15 minutes. This is to enhance the flavour of the stock, we’ll be using some of this later.
Place a wok on a hob on medium heat, add the vegetable oil, when it’s hot, add the onions….
When the onions are fragrant, add the minced chicken if you’re using any, fry till the mince loses its pinkness….
Skip this step if you’re using just shredded chicken.
Now add the shredded chicken, stir for a minute…..
Now, add the carrots and potatoes. ..Also add 1 knorr cube, remaining garlic powder and curry powder, chicken seasoning, also add the thyme and salt to taste….
Mix thoroughly, when the potatoes and carrots start to cook, add the chicken stock and continue to cook till the potatoes and carrots are soft…
While this is cooking, mix the flour in 1 cup of water, mix till you get a smooth, milky consistency, set aside.
When the carrots and potatoes are soft, add the flour mixture, stir and combine, then add the milk…
Stir and combine really well…
Turn off the heat and leave to simmer with the residual heat for 3-5 minutes. Set aside.
Mix the flour, baking powder and salt together, sift to get rid of clumps…
Now add the butter, mix thoroughly till you get a crumbly/grainy texture…
Now add the milk or water gradually, you may not need to use the entire quantity so, add gradually…
Mix till you get a firm, non sticky dough, do not over work your dough…
When it’s done, wrap in cling film and leave to rest in a fridge for half an hour…
Crack the eggs into a bowl, mix and set aside…
Now take out the dough after half an hour, knead your dough…(you’ll notice the texture of the dough has changed, it should feel more manageable now)
Preheat your oven to 200 degrees Celsius….
Then get a rolling pin and roll the dough on a smooth surface, roll the dough into your desired shape, I’m using rectangles. Cut into desired size, scoop 2 tablespoons of the filling unto the rolled out dough…
Use a brush to gently rub the egg mixture on the edges of your dough…
Fold the dough over, use the back of a fork to firmly seal the dough…
Use the baking brush to gently glaze the top of the pie with the egg mixture…
Repeat the same process with the remaining dough and filling till they’re exhausted.
Place on a parchment paper lined or oiled/greased baking tray…
Place in the preheated oven and bake for 30 minutes thereabouts or until the top begins to brown…
See how moist the filling looks? Yummy!