Placed the minced chicken in a bowl,add stock cubes(crushed),thyme,salt,curry powder.mix till everything is combined.

Cover and place in the fridge for 20minutes,peel the irish potatoes cut into medium cubes.

Scrape the carrots and grate,diced the onions.

Boil the cubes of irish potatoes in small water and add salt to taste.cook till done not soft.

Drain the water from the irish potatoes and keep aside.after 20minutes of the irish potatoes being in fridge set a clean pot on the heat.

Pour the vegetable oil and when hot pour in the diced onion,stir for a bit.

Add the margarinated chicken and stir vigourously.the aim is to get small stand alone pieces of chicne by the time the chicken is pale.

When the chicken is pale add small quantity of water,and the remaining curry powder.

Add the boiled orish potatoes and the grated carrots.cover and boil onces again add the thicken prepared.

Sift the flour into big enough bowl.add the baking powder and salt and mix very well.

Use a spoon add the margarine in small scoops,mix by hand till the mix becomes like crumbs.

Start adding the milk bit by bit till a sift ball of dough is formed.leave the dough in a bowl,cover and set aside for 10minutes.

Knead it again it will be softer and smoother.use baking sheets to line the oven tray.

Break the egg and beat,roll the dough on a flat surface.make round cuts on the dough using a dough cutter.remove the excess dough.

Scoope some chicken pie filling into the center of the round dough.

Rub the egg on the inside edge of the round cuts.close and use a fork to close tight.

Place the finished pie in the oven tray,and repeat same for the dough and filling.

Rub the egg on the chicken pies,so that they will be shinny when done.

Place the oven tray on a preheated oven and bake at 180°c till pight brown.