In a bowl add in the flour, sugar, salt and baking powder mix well

Then add in cold butter and mix till all the butter is well combine and crumbly

Break and whisk the egg add into the crumbly flour and mix well, then add in your chilled water and mix to foam a dough, cover and allow it to chill in the fridge for 30mins

In a pan add in oil and onion sauté for 1min, add the chicken and scotch bonnet and stir fry then add in your spices and seasoning

Mix well then add in your potatoes and carrots and keep on stir frying for 5mins, then add in your chicken stock

Allow it to cooked for 5mins on low heat, in a cup add 1tsp corn flour and mix with water to foam a thin slurry and add it in

Stir well and cover 2 more mins and that is done

Cut dough and spread out using rolling pin, put it in your meat pie cutter add the fillings mixture, brush edges with egg and cover it

Arrange on a baking try, egg wash the pies and bake for 15-20mins until golden brown. Serve and enjoy.