Chicken Pie

Chicken pie like meatpie is a popular Nigerian snack. I am posting this chicken pie recipe simply because the dough recipe is different to the meatpie recipe i posted. For meatpie recipe click HERE.

This is another way I make meatpie or chicken pie pastry. The difference is not  much but the taste different. So here is giving you option for when you want a richer pastry:


INGREDIENTS (9-10 large size pies)

 For the dough:


750g Self raising flour


375g Butter or margarine


60ml Evaporated milk


2 Egg yolk


2 eggs


1 teaspoon Salt


1 and 1/4 teaspoon grounded nutmeg


For the filling ( fills 12 large pies-you can store in freezer for future use):


2 big sized potatoes


2 carrots


300g minced or shredded chicken


1 brown onion


1 cup of water


1 teaspoon dried thyme


1 teaspoon curry powder


1 scotch bonnet ( optional)


1 bouillion ( I use maggi cube)


1 cooking spoon vegetable oil




Peel potato, rinse and dice into small cubes.


Wash carrots, scrape and dice into small cubes.


Chop the onion into small pieces


Put the vegetable oil in a pot and set the cooker on medium heat. Add the chopped onions and stir then add the minced chicken. Stir till the chicken changes colour and then add water, maggi , scotch bonnet, curry and thyme. Cover the pot and leave to boil.


You can add any other spice you like but I recommend just keeping it simple.When it starts to boil add the diced potatoes and carrot, cover the pot and cook till it’s soft. This takes about 8minutes. Add salt to taste.

Mix two tablespoons of flour with 20ml of water, stir well and add to the chicken filling.

K’s Cuisine tip: This makes the filling hold together, creamy, moist and prevents drying up during baking.


Stir and take off the cooker and set it aside to cool.

The Dough

In a mixing bowl put the flour, salt, nutmeg and mix well.


Add butter and mix with your hands until you get a crumby texture.


Now add the egg yolks and the milk to the flour and mix thoroughly. Knead and leave the dough to rest for 15minutes in a cool place.


Cut small part of the dough and roll on a lightly floured surface with a rolling pin.

Put this dough on a dumpling mould, put the chicken filling inside ( about 2 tablespoonful for each). Use a pastry brush to brush the edges of the dough with egg and seal close.

  • If you do not have a dumpling mould, Use a round object like a round bowl or round pot cover to cut the dough into circle, then fill the middle with the chicken filling, brush edges with egg and close using fork to seal edges.

Repeat process until you use up the dough.

Lightly grease baking pan or line with a baking sheet.

Place the pies on the baking pan and brush the top part of the dough with egg.

K’s Cuisine tip : This gives the pie a golden colour, crusty finish and looks more appealing to the eyes.

Meat pie

Preheat oven at 150degrees (gas mark 2) for 5minutes and bake the meatpie in pre heated oven for 40minutes or till it’s done.

Chicken pie

Serve with chilled drink.

9 thoughts on “Chicken Pie

  1. HI Kemi,
    Your chicken pie looks really nice, I must say your website and recipe presentations are quite understated, you explain your recipes in good details and your presentation is very good.
    I will like to try this out but if you will give me a few tips as my journey of making Nigerian pies is quite a roller coaster one.
    Making the filling is no probs but my thing is with making the pastry, i believe i follow the pastry recipe well but more often than not, i am not satisfied with the end product.
    In your experience, what are the tips for a successful pie pastry, do you use butter or margarine as i hear margarine is best for Nigerian meat/chicken pies, do you use a food processor to mix the butter into the flour and when baking, does too much heat make the pie hard or do you bake on gas max 2 for the 40mins, when i bake my pies, they always become hard even before removing from the over, will that be too much heat? do i bake in the upper, middle of lower rung part of the over.
    Your thoughts on this matter will be fully appreciated

    Thank you

    1. Thanks Graemo for the kind words. Butter is best for baking as it contains higher vegetable fat which makes pastry moist. Having said that there are different brands of butter and some with low fat so it is important to read the content label. I’m not familiar with The current butter brands in Nigeria but anyone with 70% veg fat or more is cool. There are also some margarines that v high veg fat content and can be equally good. Margarine with low fat content wl make ur pastries hard and that makes me suspect the reason for your dry pies is due to the quality of butter used and oven heat. It’s best to bake pies on low heat and that is y I v given the guide of 150degrees( gas mark 2) for 40minutes or until wen pies r done. I also personally place bakin tray in the middle of d oven.

      1. Hi Kemi,

        thank you for your reply
        actually live in the Uk so i know the brands
        i usually use stock and then someone said to try flora original, i have also tried using tesco unsalted butter, so which brand works well for you i might just give it a try

        I am trying your efo riro this weekend as i have all the ingredients and i believe it will come out nice
        i await your response on this matter

        thank you

      2. Hello Graomo, I don’t know where I got the impression you live in Nigeria. lol. I’m so sorry. For pies, I use Flora buttery because it has about 70% vegetable oils content while Flora original has just 45% vegetable oils. I only use flora original when I don’t have in stock flora buttery or better brand of butter and it does tell on the richness of the pastry. For cakes I use stork, flora buttery, flora original depending again on what I have available. I advise you use flora buttery. Let me know how it turns out and happy baking.

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