Placed the minced chicken in a bowl,add stock cubes, curry,thyme and salt.mix till is very combined.

Cover and placed in the fridge for 20minutes.peel and cut the irish potatoes in cubes.scrape the carrots and grate dice the onion and keep aside.

Boil the irish potatoes cubes with small amount of water and salt boil till done not soft.drain the water from it.

Bring out the chicken from the fridge and set a clean pot on the heat.pour in vegetable oil onces is hot add the diced onion.

Add the marinated chicken and stir very well.when the chicken is pale add small quantity of water and the remaining curry powder.

Add the boiled potato and grated carrots,add the thickner prepared above.add salt if necessary and set aside.

Sift the flour in a big bowl,add baking powder,salt,and mix very well.

Using a spoon add the margarine in scopes.mix by hand till the mixture becomes crumbs.

Start adding the whole milk bit by bit till it becomes a dough.leave the dough in a bowl cover and set it aside for 10minutes.

Knead it you will notice is softer and smoother.rub margarine on the inside of the oven tray.

Break the eggs,beat it and set aside.roll out the dough on a flat surface.

Make round cut on the dough using a dough cutter,remove the excess dough.scoope some chicken filling into the round dough.

Place the cut pie in the oven tray and repeat same for othe dough and filling.

Place the oven tray in a preheated oven and bake at 180°, till is light brown

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

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