How to Make Nigerian Chicken Pie
If you have ever tried the Nigerian meat pie or Jamaican beef patty and loved it, then you would be interested in how to make the famous Nigerian chicken pie. It is creamy and savory chicken filling enclosed in a flaky buttery pie crust.
Ingredients
Ingredients for Pie Crust
- 4 cups All-Purpose Flour
- 2 eggs
- 1 tsp baking powder
- 2 cold sticks of unsalted butter cut in small squares
- 1 tsp salt
- 2 tsp granulated sugar
- 1 cup ice cold water
- 1 egg for egg wash
Ingredients for Chicken Pie Filling
- 6 chicken thigh pieces skin must be removed
- 1 large onion chopped
- 4 garlic cloves chopped
- 1 large carrot diced
- 3 Irish potatoes diced
- 1/2 green bell pepper chopped
- 1 chopped scotch bonnet optional
- Salt to taste
- 1/2 tsp black pepper
- Chicken bouillon to taste
- 1 tsp Paprika
- 1/2 cup All-purpose flour for thickening
- Vegetable oil as needed
- Water as needed
Instructions
- In a large bowl, combine your flour, baking powder, cold butter and sugar, begin to use a mash or your fingers to incorporate the butter into the flour (you should end up with a grainy texture)
- Add in the chunks of unsalted butter and use your hands to work the butter into the flour till it becomes grainy.
- Whisk together the 2 eggs and ice water, begin adding in bits just until the dough comes together roughly (it does not need to be smooth). Remember, do NOT knead. Cover with a wrap and keep in your refrigerator till ready to use.
- In a pot, toss in your washed chicken (your chicken can be washed with lime or lemon juice a few times till water is clear), some of your chopped onion, season with salt, black pepper and 2 bouillon cubes, add 1/2 cup of water.
- Transfer to heat and let the chicken thighs cook for about 25 mins till soft and tender.
- Take out the chicken, debone and shred the meat. Set aside and keep the chicken broth as this would be needed later.
- In a little pot, add 1- 2 cups of water, bring to a boil.
- Add in salt to taste, pour in the diced potatoes and let it simmer for 1-2 minutes in the boiling water, drain and set aside to cool.
- In a large pan, add in 3 Tbsp of vegetable oil, when hot, go in with the chopped onion and garlic, let it fry till fragrant.
- Add in the diced carrot and let it fry for 5 mins before going in with your shredded chicken. Keep frying for another 10 minutes.
- Add in the chopped scotch bonnet and green pepper, season with black pepper, salt, chicken bouillon (don't forget we still have the chicken broth that'll be added, so go easy on the salt and seasoning) and paprika, keep stirfrying for 10 minutes.
- Sprinkle in the 1/2 cup of flour and add in 1/3 cup of the chicken broth.
- Cover the pot slightly and let it slow cook on low heat for 10 minutes. You should end up with a moderately thick consistence, if runny, add a bit more flour, if too thick, add in a 2- 3 Tbsp of water, set aside to cool.
- Preheat oven to 400F.
- Take out your dough from the fridge and place on a floured surface, cut the dough into 8 equal portions.
- Use a rolling pin to flatten out each portion, use a round shape cutter or a round kitchen bowl to carve out a neat circle.
- Scoop a portion of the chicken filling into the middle of the carved out dough, fold once taking the edge of one end and pinning it over the edge of the 2nd end. Use the edges of a fork to secure the edges tightly.
- Repeat the process, lay out the pies on a lined baking sheet.
- Break the egg in a bowl, whisk and brush on the surface of each pie, use a fork to create vents in the chicken pies.
- Bake in your oven for 30 mins. Let it sit for 10 minutes before serving.