Saturday, 28 December 2013

Nigerian Chicken Pie

I love having chicken pie and love it when it is moist inside with enough chicken and not stuffed with potatoes like the ones we buy from most of these fast food joints, sometimes i wonder why they call it chicken or meat pie instead of potatoes made a monster chicken pie today and would love to share it with you and it doesn't take long to prepare...Wink

  • minced chicken
  • potatoes cubed into tiny pieces
  • carrot diced into tiny pieces
  • onions diced into tiny pieces
  • flour
  • baking powder
  • magarine
  • salt
  • seasoning
  • thyme
  • curry
  • vegetable oil
  • egg
  • water

Lets Make It
1. Heat oil in a pan. Add the onion and stir for about 2 minutes. Stir in the minced chicken. Keep stirring until it is no longer pink. Add little salt, thyme, curry and seasoning. Pour a cup of water and cover.
2. When it starts to boil. Pour in the potatoes and carrots. Stir and allow to cook. Mix about 2 TBS of flour in half a cup of water and set aside. When the potatoes are cooked pour in the flour mixture. It will make the pie moist. Turn of the heat and set aside.
3.  Prepare the dough. Pour flour in a bowl, add baking powder and a pinch of salt. Mix the dry ingredients well with your hands.
4. Add margarine in little pieces and mix with the flour until it becomes sandy. Add water, you don't need too much just to make the mixture stiff.
5. Move to a flat floured surface and knead the dough very well. Put back in the bowl and let rest for about 10 minutes.
6. Rub some margarine in an ovenproof tray and set aside. Preheat the oven to 170c. Break an egg whisk and set aside.
7. Put the dough back on the flat surface and knead again. Roll the dough out, don't allow it to be too thick or too thin.
8. Use a cutter, improvise with something in your kitchen if you don't have a cutter like plate, cup, pot cover or whatever can give you your desired shape.
9. Put the chicken filling into the middle of the already cut dough. Not too much filling else it will not seal neatly. Use your kitchen brush or your finger tips to take from the egg and you set aside to rub on the edges of the dough (this will help seal it and make sure it doesn't open in the oven). Fold the dough and use a fork to press the two edges together. Rob the egg on the body of the pie, this would make it become golden brown when it is ready. Do the same for all the dough.
10. Line them up in your already greased ovenproof tray and put in the oven to bake at 170c for 35-40 minutes depending on the thickness of the pie but you can open the oven to check, when it starts browning it is ready to eat...
Munch away...

Yum yum yum Chicken Pie

NOTE: It is the same process for meatpie the only difference is that you will use minced meat instead of chicken. You can use chicken and beef leftovers too, you can also use mashed potatoes and carrots. 

No comments:

Post a Comment