Chicken pot pie

Name: Chicken pot pie
Total time: 7200 s
Yield: 7 servings
Cuisine: Nigerian
Ingredients: 440 g or 31/2 Cups Flour; 1 Tablespoon Sugar; 1/4 Teaspoon Salt; 1/2 Teaspoon Baking Powder; 250 g Cold Butter or Margarine; 1 Egg; 3-4 Tablespoons Ice Cold Water; 6 Cooked Chicken Drumsticks (diced); 6 Irish Potato (diced); 3 Carrots (diced); 4 cups chicken stock; cube Seasoning; 1 Onion bulb; Scotch bonnet (as desired); Curry and Thyme; Cornstarch or Flour; Vegetable oil; to taste Salt; Spring onions for garnish

Bakers spice @bakers_spice

This chicken pot pie has a flaky and butter crust on the outside while the filling is tasty and moist. My family members were delighted😍

Bakers spice @bakers_spice

This chicken pot pie has a flaky and butter crust on the outside while the filling is tasty and moist. My family members were delighted😍

Saved

Ingredients

2 hrs

7 servings

440 gor 31/2 Cups Flour
1 TablespoonSugar
1/4 TeaspoonSalt
1/2 TeaspoonBaking Powder
250 gCold Butter or Margarine
1Egg
3-4 TablespoonsIce Cold Water
Pie Filling
6Cooked Chicken Drumsticks (diced)
6Irish Potato (diced)
3Carrots (diced)
4 cupschicken stock
cubeSeasoning
1Onion bulb
Scotch bonnet (as desired)
Curry and Thyme
Cornstarch or Flour
Vegetable oil
to tasteSalt
Spring onions for garnish

Saved

Steps

2 hrs

1

To make the pie crust, sift the flour and baking powder in a mixing bowl, add sugar and salt. Grate/dice the cold butter into the flour mix and gently rubb it in using your palm to form a bread crumb consistency. Add the egg and gently work it into the flour. Add a tablespoon of cold water at a time until a dough is formed. Do not overwork the dough. The aim is to achieve a soft n flaky pie crust.
2

Divide the dough into two and wrap with a cling film. Refrigerate for at least an hour. While the dough is chilling, prepare the filling. To prepare the filling, add veg oil to a pan on medium heat and saute the onion for about a minute. Add the cooked chicken and stir fry for a minute or two.
3

Add the chicken stock enough to cook the potatoes. Add the diced potatoes, scotch bonnet, curry, thyme, salt to taste and seasoning cube. Cook until the potatoes are tender. Add the carrot when the potatoes are at least half way cooked. And stir together.
4

Once the potatoes is cooked. Make a cornstarch slurry by dissolving the cornstarch in water and add to the filling. This is to keep the filling moist n not dry. Cover to steam for about 2 minutes and finally garnish with spring onions. Take off the heat and allow to cool down completely.
5

Grease a 9" baking pan with butter or cooking spray and set aside. Get the dough out of the refrigerator. Knead half of the dough for about 30 seconds. Flour the work surface and roll the dough out using a rolling pin.
6

Roll the dough to be about 2 inches wider than the dish. Fold in quarter and place on the greased pan for easy spreading on the pan. Gently use your palm to make sure the dough is well placed in the pan and use a kitchen scissors to trim the dough edges.
7

Knead the second half of the dough for about 30 seconds. Flour the work surface, roll it out with a rolling pin and gently place on the filled dough. Trim the rough edges and use your finger to crimp the top and bottom dough together. Or create any impression of your choice. Brush the top with egg wash.
8

Use a knife to create incisions at the top to allow free flow of steam. Preheat your oven to 200 degrees centigrade and bake for about 35-40 minutes. Allow to cool for about 30 minutes before serving.